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Detection of capsaicin in adulterated ginger oleoresin.

Ms., Bhagya (1977) Detection of capsaicin in adulterated ginger oleoresin. Journal of Food Science and Technology, 14 (4). 176-177, 5 ref.. ISSN 0022-1155

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The earlier TLC method [see FSTA (1974) 6 2T99] for detection of capsaicin in ginger extracts is not suitable if colourless pungent capsaicin or capsicum extract are used for adulteration after decoloration. This is overcome by a TLC procedure using (i) benzene/methanol (80:5) and (ii) hexane/ether (1:1.5) as solvent systems and Gibb's reagent, 2,4-DNP hydrazine and vanillin sulphuric acid as spraying agents. The pungent components capsaicin, gingerol and shogaols get separated at Rf 0.32, 0.53 and 0.88 resp. in (i) and at Rf 0.1, 0.26 and 0.7 resp. in (ii).

Item Type: Article
Uncontrolled Keywords: BITTER-PRINCIPLES; ginger oleoresins, capsaicin detn. in; SPICES-; RESINS-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Mar 2010 06:45
Last Modified: 04 May 2012 11:08
URI: http://ir.cftri.com/id/eprint/3720

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