Einfache Bestimmung des Gesamt– und Einzelcapsaicinoidgehaltes in Capsicum–Früchten mittels HPLC

Abstract

A HPLC–method for simultaneous determination of total and single capsaicinoids in fruits of Capsicum has been developed. The powdered drug is extracted with chloroform after addition of 1,3–dinitrobenzene as internal standard. Reversed phase chromatography of the extract on LiChrosorb RP–8 with dioxane–water (44:56) allows the separation of seven capsaicinoids (vanillyl–octanamide, nordihydrocapsaicin, capsaicin, dihydrocapsaicin, vanillyl–decanamide, homodihydrocapsaicin 1 and 2) without derivatization. The results of the new procedure are in good agreement with those obtained by spectrophotometric and GLC–methods after TLC.

Key Word Index

Capsicum - Solanaceae - HPLC–Determination of Capsaicinoids