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A thin-layer chromatographic method for the determination of capsaicin in ground paprika. 1969

P Spanyár, and M Blazovich

UI MeSH Term Description Entries
D007202 Indicators and Reagents Substances used for the detection, identification, analysis, etc. of chemical, biological, or pathologic processes or conditions. Indicators are substances that change in physical appearance, e.g., color, at or approaching the endpoint of a chemical titration, e.g., on the passage between acidity and alkalinity. Reagents are substances used for the detection or determination of another substance by chemical or microscopical means, especially analysis. Types of reagents are precipitants, solvents, oxidizers, reducers, fluxes, and colorimetric reagents. (From Grant & Hackh's Chemical Dictionary, 5th ed, p301, p499) Indicator,Reagent,Reagents,Indicators,Reagents and Indicators
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
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
D002855 Chromatography, Thin Layer Chromatography on thin layers of adsorbents rather than in columns. The adsorbent can be alumina, silica gel, silicates, charcoals, or cellulose. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed) Chromatography, Thin-Layer,Thin Layer Chromatography,Chromatographies, Thin Layer,Chromatographies, Thin-Layer,Thin Layer Chromatographies,Thin-Layer Chromatographies,Thin-Layer Chromatography
D005292 Ferricyanides Inorganic salts of the hypothetical acid, H3Fe(CN)6.
D005421 Flavoring Agents Substances added to foods and medicine to improve the taste. Flavor Additives,Flavor Enhancers,Additive, Flavor,Additives, Flavor,Agent, Flavoring,Agents, Flavoring,Enhancer, Flavor,Enhancers, Flavor,Flavor Additive,Flavor Enhancer,Flavoring Agent
D000577 Amides Organic compounds containing the -CO-NH2 radical. Amides are derived from acids by replacement of -OH by -NH2 or from ammonia by the replacement of H by an acyl group. (From Grant & Hackh's Chemical Dictionary, 5th ed) Amide

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