| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1172341 | Analytica Chimica Acta | 2006 | 9 Pages |
Abstract
Capsaicinoids were extracted from fresh chili pods (Capsicum frutescens L.) and characterized by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Among the 23 compounds detected, 3 major and 12 minor capsaicinoids belonging to the ‘capsaicin’, ‘dihydrocapsaicin’ and ‘N-vanillyl-n-acylamide group’, respectively, were characterized by their specific fragmentation pattern in collision-induced dissociation experiments. Additionally, with the exception of ω-hydroxycapsaicin, several closely related compounds were tentatively identified as alkyl dehydrogenated and -hydroxylated derivatives, respectively, for the first time in Capsicum fruits.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ute Schweiggert, Reinhold Carle, Andreas Schieber,