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HPLC Analysis of Capsaicins and Simultaneous Determination of Capsaicins and Piperine by HPLC‐ECD and UV
Author(s) -
CHIANG GRACE H.
Publication year - 1986
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.1365-2621.1986.tb11165.x
Subject(s) - piperine , chromatography , chemistry , high performance liquid chromatography , ultraviolet , chromatographic separation , materials science , organic chemistry , optoelectronics
A highly sensitive liquid chromatographic procedure with electrochemical detection (ECD) was developed to separate and quantitate major capsaicins, the pungent principles of red and green pepper. Although complete chromatographic separation of capsaicins from piperines was not achieved, electrochemical (EC) monitoring at 0.4V applied potential detected only the electroactive capsaicins. Ultraviolet (UV) monitoring at 340 nm detected only the strongly absorbing piperine. Thus, simultaneous determination of capsaicins and piperine were achieved by the applications of both EC and UV detections.