Record number :
1035184
Title of article :
Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry Original Research Article
Author/Authors :
Ute Schweiggert، نويسنده , , Reinhold Carle، نويسنده , , Andreas Schieber، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2006
Pages :
9
From page :
236
To page :
244
Abstract :
Capsaicinoids were extracted from fresh chili pods (Capsicum frutescens L.) and characterized by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Among the 23 compounds detected, 3 major and 12 minor capsaicinoids belonging to the ‘capsaicin’, ‘dihydrocapsaicin’ and ‘N-vanillyl-n-acylamide group’, respectively, were characterized by their specific fragmentation pattern in collision-induced dissociation experiments. Additionally, with the exception of ω-hydroxycapsaicin, several closely related compounds were tentatively identified as alkyl dehydrogenated and -hydroxylated derivatives, respectively, for the first time in Capsicum fruits.
Keywords :
Chili , Capsaicinoids , LC–MSn , Capsaicinoid derivatives
Journal title :
Analytica Chimica Acta
Serial Year :
2006
Link To Document :
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