[T.L.C. separation and capsaicin evaluation in red peppers (author's transl)].
Capsaicin is extracted from dried powdered pepper by 2-propanol in Soxhlet, separated by TLC on Silica gel, developing with petroleum ether (40-60 degrees C PB), chloroform and acetonitrile (40:45:15) mixture and spectrophotometrically estimated at 280nm. The method appears to be accurate and suitable for routine analysis.
D002211:Capsaicin / Q000032:analysis* / Q000302:isolation & purification; D002855:Chromatography, Thin Layer; D003212:Condiments / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis*; D005504:Food Analysis; D014675:Vegetables / Q000032:analysis*
D005231:Fatty Acids, Unsaturated; D002211:Capsaicin
Separazione su strato sottile e determinazione spettrofotometrica della capsaicina nei peperoni