A simple 1H NMR based assay of total capsaicinoid levels in Capsicum using signal suppression in non-deuterated solvent

Autor: Woodman, Timothy, Negoescu, Eduard

Publikováno v: Woodman, T & Negoescu, E 2019, ' A simple 1 H NMR based assay of total capsaicinoid levels in Capsicum using signal suppression in non-deuterated solvent ', Journal of the Science of Food and Agriculture, vol. 99, no. 4, pp. 1765-1771 . https://doi.org/10.1002/jsfa.9368

BACKGROUND: The heat of Capsicum fruits is routinely assayed using high-performance liquid chromatography (HPLC) to determine capsaicin (CA) and dihydrocapsaicin (DHC) levels. The assay can be time consuming, with each HPLC run typically lasting 10 m

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https://purehost.bath.ac.uk/ws/files/187455107/simple.pdf