![]() Analytical and Bioanalytical Chemistry Springer Journals įood analysis Fresenius J Anal Chem (1992) 343:154 - © Springer-Verlag 1992 095 Comparison between HPTLC and OPLC for the determination of eapsaiein in red pepper A. In the present paper we deal with high performance thin-layer chromatography (HPTLC) and overpressured layer chromatography (OPLC) The method of overpressured layer chromatographic (OPLC) is suitable for studying the capsaicin in red pepper. ![]() An important sensory parameter, the so-called "hot flavour" is determined by the presence and quantity of capsaicin. Capsaicin content of ground red pepper of different quality Quality Super ~ _+ s v K _ s v ~, + s v ~ ± s v ~ _ s v ~ _ s v ~ _+ s v Capsaicin content (mg%) 5.900 0.098 2.960 8.600 0.176 1.820 33.700 0.281 1.090 16.200 0.107 3.090 26.800 0.044 2.960 41.100 0.211 1.860 50.080 0.189 3.130 Delicacy Red pepper is the only spice which lends an appetizing colour to meals because o f its high carotenoid content and a unique taste because of its special flavouring matters, moreover, on account of its capsaicin content it also has a significant trophological-physiological effect. 095 Comparison between HPTLC and OPLC for the determination of capsaicin in red pepper 095 Comparison between HPTLC and OPLC for the determination of capsaicin in red pepperįood analysis Fresenius J Anal Chem (1992) 343:154 - © Springer-Verlag 1992 095 Comparison between HPTLC and OPLC for the determination of eapsaiein in red pepper A.
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