Analysis of pepper and capsicum oleoresins by high-performance liquid chromatography-mass spectrometry and field desorption mass spectrometry
article
Using a combination of high-performance liquid chromatography-mass spectrometry with a moving-belt interface, field desorption mass spectrometry and high-resolution accurate mass electron impact mass spectrometry, the major components of the oleoresins of black pepper and capsicum have been identified. Nordihydro-, dihyro- and homo-capsaicin together with capsaicin and a series of fatty acids were found in the capsicum oleoresin. A series of N-isobutyltrienamides and dienamides, together with piperettin and piperine isomers and piperolein A and B, piperanine and piperylin were identified in the black pepper oleoresin. ?? 1984.
Topics
TNO Identifier
229757
ISSN
00219673
Source
Journal of Chromatography A, 294, pp. 269-279.
Pages
269-279
Files
To receive the publication files, please send an e-mail request to TNO Repository.