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A RAPID GAS‐LIQUID CHROMATOGRAPHIC DETERMINATION FOR CAPSAICIN IN CAPSICUM SPICES
Author(s) -
HARTMAN KENNETH T.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb04804.x
Subject(s) - capsaicin , chemistry , chromatography , flame ionization detector , gas chromatography , derivative (finance) , extraction (chemistry) , trimethylsilyl , ethyl acetate , organic chemistry , biochemistry , receptor , financial economics , economics
SUMMARY The trimethylsilyl (TMS) derivative of capsaicin was prepared for standard capsaicin, weighed portions of oleoresins and the residues obtained from the ethyl acetate extraction of red peppers. The derivative was quantitatively measured using a gas‐liquid chromatographic (GLC) system equipped with an alkali flame detector approximately 25 times more sensitive to capsaicin than the unmodified flame ionization detector. Capsaicin recoveries from 5 fortified oleoresins ranged from 96.0–103.0%. Calculated and declared Scoville units showed good agreement (96.6–109.2%) for 6 capsicum spices. Vanillyl N‐nonoylamide and vanillyl N‐decoylamide were snythesized and the TMS derivatives prepared. Chromatograms obtained for these synthetic analogs of capsaicin showed that they would be detected by the described technique if used as adulterants in capsicum spices.