Studium obsahu capsaicinu v různých částech paprikového plodu pomocí kapalinové chromatografie s elektrochemickým detektorem.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F07%3A1993" target="_blank" >RIV/00027006:_____/07:1993 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62157124:16370/07:00001069

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Study of Capsaicin Content in Various Parts of Pepper Fruit by Liquid Chromatography with Electrochemical Detection

Popis výsledku v původním jazyce

The burning taste of pepper is induced by six chemically related compounds derived from phenylalkylamide alkaloid (capsaicinoids) group. Capsaicin and its derivative dihydrocapsaicin have the strongest burning effects from them. The aim of this work wasto determine capsaicin content in different fruit parts (ovary, lower flesh, upper flesh and seeds). For these purposes, we optimized high performance liquid chromatography with electrochemical detection. The most suitable conditions for capsaicin determination were as follows: working electrode potential of 750 mV, mobile phase of acetate buffer (pH 4) and methanol in ration 40:60 (v/v, %). At these conditions we were able to detect picomoles of capsaicin per injection. Finally, we utiliyed this technique to determine capsaicin in various cultivars of peppers. The highest content of capsaicin (227 mg per 100 g of fresh weight) was found in ´Takanotsume´cultivar.

Název v anglickém jazyce

Study of Capsaicin Content in Various Parts of Pepper Fruit by Liquid Chromatography with Electrochemical Detection

Popis výsledku anglicky

The burning taste of pepper is induced by six chemically related compounds derived from phenylalkylamide alkaloid (capsaicinoids) group. Capsaicin and its derivative dihydrocapsaicin have the strongest burning effects from them. The aim of this work wasto determine capsaicin content in different fruit parts (ovary, lower flesh, upper flesh and seeds). For these purposes, we optimized high performance liquid chromatography with electrochemical detection. The most suitable conditions for capsaicin determination were as follows: working electrode potential of 750 mV, mobile phase of acetate buffer (pH 4) and methanol in ration 40:60 (v/v, %). At these conditions we were able to detect picomoles of capsaicin per injection. Finally, we utiliyed this technique to determine capsaicin in various cultivars of peppers. The highest content of capsaicin (227 mg per 100 g of fresh weight) was found in ´Takanotsume´cultivar.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CE - Biochemie

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Chimica Slovenica

ISSN

1318-0207

e-ISSN

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Svazek periodika

54

Číslo periodika v rámci svazku

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Stát vydavatele periodika

SI - Slovinská republika

Počet stran výsledku

5

Strana od-do

55-59

Kód UT WoS článku

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EID výsledku v databázi Scopus

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