ANALYSIS OF THE PUNGENT PRINCIPLES OF Capsicum annuum BY COMBINED GAS CHROMATOGRAPHY‐MASS SPECTROMETRY

作者：YOSHIRO MASADA, Keiji Hashimoto, Takehisa Inoue, Mario Suzuki · 发表于：Journal of Food Science · 年份：1971 · DOI：10.1111/j.1365-2621.1971.tb15544.x · 被引用次数：42 · 研究领域：Ion Channels and Receptors

SUMMARY— The pungent principles of Capsicum annuum includes at least five closely related compounds . Four of these pungent compounds‐capsaicin, dihydrocapsaicin, nordihydrocapsaicin and homodihydrocapsaicin‐were separated by gas chromatography with a 3% SE‐30 column and identified by combined gas chromatography‐mass spectrometry. Separation of these compounds into oleoresin capsicum by gas chromatography is also reported.