Gas-liquid chromatographic determination of capsaicin
DiCecco, J.J.
Journal - Association of Official Analytical Chemists 59(1): 1-4
1976
ISSN/ISBN: 0004-5756 PMID: 1249019 Document Number: 102016
A simple and accurate method has been developed for the quantitative determination of capsaicin in capsicum spices and their oleosresins. Capsaicin is extracted with acetone and separated from interfering substances, using an activated alumina column. The column is first eluted with acetone, and then the capsaicin is eluted with acetone-methanol-water (75+25+2). The capsaicin is quantitated by gas-liquid chromatography, using a Carbowax 20M-Teflon column and piperine as an internal standard. Results can be calculated as per cent capsaicin or Scoville units. Recovery of added capsaicin averaged 101%.