Characterization of Capsaicinoids and Related Pungent Agents in Chili Peppers by LCMSMS (TN-1171)

Abstract:

In this technical note, capsaicinoids were extracted from chili peppers and analyzed by a triple quadrupole LC/MS/MS system to identify each capsaicinoid. Ion intensities for different chili pepper extracts were then reviewed and evaluated.

Document Type:

Technical Notes

Industries:

Food & Beverage

Techniques:

HPLC / UHPLC

Brands:

Kinetex

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