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

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URI: http://hdl.handle.net/10498/14655

DOI: 10.1016/j.foodchem.2007.06.065

ISSN: 0308-8146

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Author/s
Fernández Barbero, GerardoAuthority UCA; Liazid, Ali; Palma Lovillo, MiguelAuthority UCA; García Barroso, Carmelo
Date
2008-01-01
Department
Química Analítica
Source
Food Chemistry - 2008, Vol. 107 pp. 1276-1282
Abstract
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 column
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