title: [Determination of capsaicinoid content after chromatographic separation of peppers].
abstract: The content of capsaicinoids calculated on capsaicin was determined in the native Fructus Capsici, using the methods described in FP IV, DAB 7 and Ph. Hungarica 7. All modifications which were introduced allow on the performance of the analysis according to the equipment of laboratories and also in drugs containing various content of capsaicin. The statistical estimations which were carried on give evidence that obtained results are reproducible. The presented methods can be applied to serial analysis.
authors.affiliation: Katedra i Zakład Farmakognozji Akademii Medycznej im. K. Marcinkowskiego w Poznaniu, ul. Sieroca 10, 61-771 Poznań.
authors.forename: K
authors.initials: K
authors.lastname: Drost-Karbowska
authors.forename: M
authors.initials: M
authors.lastname: Szaufer-Hajdrych
authors.forename: J
authors.initials: J
authors.lastname: Ozimek-Matti
mesh_terms: D002138:Calibration; D002211:Capsaicin / Q000032:analysis* / Q000302:isolation & purification; D002212:Capsicum / Q000737:chemistry*; D002845:Chromatography / Q000379:methods; D015203:Reproducibility of Results
chemical_list: D002211:Capsaicin
vernacular_title: Oznaczanie zawartości kapsaicynoidów po rozdziale chromatograficznym w owocu pieprzowca.