Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography.

  title={Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography.},
  author={M. D. Collins and L. M. Wasmund and Paul W. Bosland},
Additional index words. pungency, chile, HPLC, pepper, spice Abstract. An improved high-performance liquid chromatography (HPLC) method for analysis of capsaicinoids in dried Capsicum fruit powder, involving changes in extraction, mobile phase, flow rate, and excitation and emission spectra and resulting in reduced analysis time, increased sensitivity, and safety, is reported. Extraction of Capsicum fruit powder using acetonitrile proved to be the best capsaicinoid extractor in the shortest… 

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