Determination of three capsaicinoids in Capsicum annuum by pressurized liquid extraction combined with LC-MS/MS
Author:
Affiliation:
1. College of Chemistry and Materials Engineering; Wenzhou University; Wenzhou China
2. Wenzhou Entry-Exit Inspection and Quarantine Bureau of P.R.C; Wenzhou China
3. Zhoushan Entry-Exit Inspection and Quarantine Bureau of P.R.C; Zhoushan China
Funder
Science Technology Department of Zhejiang Province
AQSIQ
Wenzhou Municipal Science and Technology Bureau
Publisher
Wiley
Subject
Filtration and Separation,Analytical Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jssc.201200942/fullpdf
Reference25 articles.
1. Extraction and determination of capsaicinoids in fruit of hot pepper Capsicum annuum L. by spectrophotometry and high-performance liquid chromatography
2. Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column
3. Analysis of capsaicin and dihydrocapsaicin in peppers and pepper sauces by solid phase microextraction–gas chromatography–mass spectrometry
4. Inheritance of Capsaicin and Dihydrocapsaicin, Determined by HPLC-ESI/MS, in an Intraspecific Cross of Capsicum annuum L.
5. Purification and Structure Determination of Glucosides of Capsaicin and Dihydrocapsaicin from Various Capsicum Fruits
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3. Factors that Determine the Amount of Capsaicinoids in Different Peppers;Journal of the Tennessee Academy of Science;2023-12-01
4. A review of extraction and quantification of capsaicin and its bio insecticidal activity in food grains;Preparative Biochemistry & Biotechnology;2023-08-04
5. Capsaicinoids in Food: An Update on Pretreatment and Analysis Methods since 2010;Critical Reviews in Analytical Chemistry;2022-03-23
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