Biomaterial Database

Gas-liquid chromatographic determination of capsaicin. 1976

J J DiCecco

A simple and accurate method has been developed for the quantitative determination of capsaicin in capsicum spices and their oleosresins. Capsaicin is extracted with acetone and separated from interfering substances, using an activated alumina column. The column is first eluted with acetone, and then the capsaicin is eluted with acetone-methanol-water (75+25+2). The capsaicin is quantitated by gas-liquid chromatography, using a Carbowax 20M-Teflon column and piperine as an internal standard. Results can be calculated as per cent capsaicin or Scoville units. Recovery of added capsaicin averaged 101%.

UI	MeSH Term	Description	Entries
D008722	Methods	A series of steps taken in order to conduct research.	Techniques,Methodological Studies,Methodological Study,Procedures,Studies, Methodological,Study, Methodological,Method,Procedure,Technique
D010946	Plants, Medicinal	Plants whose roots, leaves, seeds, bark, or other constituent parts possess therapeutic, tonic, purgative, curative or other pharmacologic attributes, when administered to man or animals.	Herbs, Medicinal,Medicinal Herbs,Healing Plants,Medicinal Plants,Pharmaceutical Plants,Healing Plant,Herb, Medicinal,Medicinal Herb,Medicinal Plant,Pharmaceutical Plant,Plant, Healing,Plant, Medicinal,Plant, Pharmaceutical,Plants, Healing,Plants, Pharmaceutical
D002211	Capsaicin	An alkylamide found in CAPSICUM that acts at TRPV CATION CHANNELS.	8-Methyl-N-Vanillyl-6-Nonenamide,Antiphlogistine Rub A-535 Capsaicin,Axsain,Capsaicine,Capsicum Farmaya,Capsidol,Capsin,Capzasin,Gelcen,Katrum,NGX-4010,Zacin,Zostrix,8 Methyl N Vanillyl 6 Nonenamide,NGX 4010,NGX4010
D002212	Capsicum	A plant genus of the family SOLANACEAE. The hot peppers yield CAPSAICIN, which activates VANILLOID RECEPTORS. Several varieties have sweet or pungent edible fruits that are used as vegetables when fresh and spices when the pods are dried.	Bell Pepper,Cayenne Pepper,Chili Pepper,Chilli Pepper,Green Pepper,Jalapeno Pepper,Paprika,Pimiento,Red Pepper,Capsicum annuum,Cayenne,Chile Pepper,Hot Pepper,Sweet Pepper,Bell Peppers,Cayenne Peppers,Chile Peppers,Chili Peppers,Chilli Peppers,Green Peppers,Hot Peppers,Jalapeno Peppers,Pepper, Bell,Pepper, Cayenne,Pepper, Chile,Pepper, Chili,Pepper, Chilli,Pepper, Green,Pepper, Hot,Pepper, Jalapeno,Pepper, Red,Pepper, Sweet,Peppers, Bell,Peppers, Cayenne,Peppers, Chile,Peppers, Chili,Peppers, Chilli,Peppers, Green,Peppers, Hot,Peppers, Jalapeno,Peppers, Red,Peppers, Sweet,Red Peppers,Sweet Peppers
D002849	Chromatography, Gas	Fractionation of a vaporized sample as a consequence of partition between a mobile gaseous phase and a stationary phase held in a column. Two types are gas-solid chromatography, where the fixed phase is a solid, and gas-liquid, in which the stationary phase is a nonvolatile liquid supported on an inert solid matrix.	Chromatography, Gas-Liquid,Gas Chromatography,Chromatographies, Gas,Chromatographies, Gas-Liquid,Chromatography, Gas Liquid,Gas Chromatographies,Gas-Liquid Chromatographies,Gas-Liquid Chromatography
D003212	Condiments	Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.	Salad Dressing,Condiment,Dressing, Salad,Dressings, Salad,Salad Dressings
D005231	Fatty Acids, Unsaturated	FATTY ACIDS in which the carbon chain contains one or more double or triple carbon-carbon bonds.	Fatty Acids, Polyunsaturated,Polyunsaturated Fatty Acid,Unsaturated Fatty Acid,Polyunsaturated Fatty Acids,Acid, Polyunsaturated Fatty,Acid, Unsaturated Fatty,Acids, Polyunsaturated Fatty,Acids, Unsaturated Fatty,Fatty Acid, Polyunsaturated,Fatty Acid, Unsaturated,Unsaturated Fatty Acids