Determination of capsaicinoids in low pungency paprika |
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| Authors: | Michael Peusch, Erika Mü ller-Seitz Michael Petz |
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| Affiliation: | (1) Fachbereich 9, Lebensmittelchemie, Bergische Universität Gesamthochschule Wuppertal, Gaussstrasse 20, D-42097 Wuppertal, Germany |
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| Abstract: | Capsaicin, dihydrocapsaicin and nordihydrocapsaicin were determined in paprika powders and oleoresins after clean-up on silica and aluminium oxide with controlled activity followed by isocratic reverse-phase HPLC (RP-HPLC) with fluorescence detection. Caprylic acid vanillylamide (CVA) was synthesized for use as internal standard. Samples with less than 0.6  g/g (10 Scoville Heat Units) were analysed. |
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| Keywords: | Capsaicin Dihydrocapsaicin Capsicum annuum Paprika powders Oleoresins |
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