Determination of capsaicinoids in peppers by microwave-assisted extraction–high-performance liquid chromatography with fluorescence detection
نویسندگان
چکیده
منابع مشابه
Determination of Astaxanthin in Trout by High Performance Liquid Chromatography Coupled with Visible Detection
Background: Astaxanthin is widely and naturally distributed in marine animals including, crustaceans, such as shrimp, crabs, and fish, such as salmon and trout. Methods: A total of 20 trout samples were collected from local market and were analyzed for astaxanthin via HPLC-UV. Analyte extraction was done by water, methanol, dichloromethane, and acetonitrile 4.5:85:5:45.5, v/v/v/v. Results: Desp...
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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. The type of column employed is a RP-18e (100 mm 4.6 mm) monolithic column...
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The development of a rapid, reproducible and simple method of extraction of the majority capsaicinoids (nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin) present in hot peppers by the employment of ultrasound-assisted extraction is reported. The study has covered four possible solvents for the extraction (acetonitrile, methanol, ethanol and water), the op...
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ژورنال
عنوان ژورنال: Analytica Chimica Acta
سال: 2006
ISSN: 0003-2670
DOI: 10.1016/j.aca.2006.06.074