Abstract
A HPLC–method for simultaneous determination of total and single capsaicinoids in
fruits of Capsicum has been developed. The powdered drug is extracted with chloroform after addition
of 1,3–dinitrobenzene as internal standard. Reversed phase chromatography of the extract
on LiChrosorb RP–8 with dioxane–water (44:56) allows the separation of seven capsaicinoids
(vanillyl–octanamide, nordihydrocapsaicin, capsaicin, dihydrocapsaicin, vanillyl–decanamide,
homodihydrocapsaicin 1 and 2) without derivatization. The results of the new procedure
are in good agreement with those obtained by spectrophotometric and GLC–methods after
TLC.
Key Word Index
Capsicum - Solanaceae - HPLC–Determination of Capsaicinoids
