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Paper chromatographic determination of capsaicin.

Govindarajan, V. S. and Ananthakrishna, S. M. (1974) Paper chromatographic determination of capsaicin. Flavour Industry, 5 (7/8). 176-178, 16 ref..

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The oleoresin or extractives are dissolved in ethyl acetate to give a solution containing 2.5 g/l. Apply 4 to 20 mul as a thin streak on Whatman No. 3 paper, develop by ascending chromatography in methanol-buffer solvent until the solvent front has moved up about 15 cm, usually in about 1 h, dry in air, pass the dried paper strip through Gibbs reagent and dry in air, when the capsaicin becomes faintly visible as a blue spot near the solvent front. Develop further with buffer pH 9.6, transfer to dark cupboard for 30 min, excise the blue spot and elute with methanol in the dark. Make eluted colour up to 5 or 10 ml, measure at 615 nm in a spectrophotometer, calculate the % of capsaicin from a standard graph or by using E1cm1% = 640 at 615 nm. The method is simple, rapid and can be used with generally available equipment and at the same time gives results of high accuracy and reproducibility.

Item Type: Article
Uncontrolled Keywords: CAPSAICIN-; chromatographic detn. of capsaicin; PAPER-CHROMATOGRAPHY; capsaicin, detn. of
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Sep 2013 08:49
Last Modified: 20 Sep 2013 08:49
URI: http://ir.cftri.com/id/eprint/7149

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