Fast determination of capsaicinoids from peppers by High-Performance Liquid Chromatography using a reversed phase Monolithic Column

Identificadores
URI: http://hdl.handle.net/10498/14655
DOI: 10.1016/j.foodchem.2007.06.065
ISSN: 0308-8146
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2008-01-01Department
Química AnalíticaSource
Food Chemistry - 2008, Vol. 107 pp. 1276-1282Abstract
This article reports the development of a rapid and reproducible method of HPLC with fluorescence detection for the determination
and quantification of the main capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydro-capsaicin)
present in hot peppers by employing a monolithic column.
Subjects
Capsaicinoids; Peppers; Liquid chromatography; HPLC; Monolithic columnCollections
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