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Capsainoids are the group of compounds that give chili
peppers and hot sauces their pungent taste (see structures
below). Wilbur Scoville first quantified the pungency of foods
in 1912 using an organoleptic method (1). In this test, a panel
of trained people tasted serial dilutions of a sample until it
was no longer detected. The resulting dilution factor was
called the Scoville heat value (SHV) of the sample. In 1977,
Todd et al. (2) removed the subjectivity commonly found in
taste tests by correlating the organoleptic method to a novel
gas chromatographic (GC) method. A Scoville heat value
was assigned to each of the capsainoids on the basis of the
organoleptic tests. A calculation that involved the GC results
and the individual SHVs was used to determine the total heat
value for the sample.
H3C
CH3 O
N
O
OH
CH3
H3C
CH3
O
N
O
OH
CH3
3
H3C
CH3
O
N
O
OH
CH
Nordihydrocapsaicin
Capsaicin
Dihydrocapsaicin
Since 1977, many groups have determined the
capsainoids by either gas chromatography (GC) (3) or high
performance liquid chromatography (HPLC) (4–12). GC
methods typically require derivatization of the compounds to
make them sufficiently volatile for determination. Reversed
phased HPLC analysis is the most widely used by researchers
and commercial laboratories. HPLC does not require special
sample pretreatment and its sensitivity is adequate for the
capsainoid concentrations commonly found in food products.
The Association of Official Analytical Chemists (AOAC)
Method 995.03 describes a commonly used technique for
capsainoid determinations. Each of these referenced methods
was used as a guideline for development of the procedure
described in this manuscript.
While all the HPLC methods described in the literature
successfully determine capsaicin (CP), nordihydrocapsaicin
(NC), and dihyrocapsaicin (DC), none of them considers the
time and money constraints of a junior- or senior-level
analytical chemistry teaching laboratory. The goal of this
experiment is to determine the three capsainoids (CP, NC,
DC) in off-the-shelf products, at a reasonable cost, within a
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Capsainoids are the group of compounds that give chili
peppers and hot sauces their pungent taste (see structures
below). Wilbur Scoville first quantified the pungency of foods
in 1912 using an organoleptic method (1). In this test, a panel
of trained people tasted serial dilutions of a sample until it
was no longer detected. The resulting dilution factor was
called the Scoville heat value (SHV) of the sample. In 1977,
Todd et al. (2) removed the subjectivity commonly found in
taste tests by correlating the organoleptic method to a novel
gas chromatographic (GC) method. A Scoville heat value
was assigned to each of the capsainoids on the basis of the
organoleptic tests. A calculation that involved the GC results
and the individual SHVs was used to determine the total heat
value for the sample.
H3C
CH3 O
N
O
OH
CH3
H3C
CH3
O
N
O
OH
CH3
3
H3C
CH3
O
N
O
OH
CH
Nordihydrocapsaicin
Capsaicin
Dihydrocapsaicin
Since 1977, many groups have determined the
capsainoids by either gas chromatography (GC) (3) or high
performance liquid chromatography (HPLC) (4–12). GC
methods typically require derivatization of the compounds to
make them sufficiently volatile for determination. Reversed
phased HPLC analysis is the most widely used by researchers
and commercial laboratories. HPLC does not require special
sample pretreatment and its sensitivity is adequate for the
capsainoid concentrations commonly found in food products.
The Association of Official Analytical Chemists (AOAC)
Method 995.03 describes a commonly used technique for
capsainoid determinations. Each of these referenced methods
was used as a guideline for development of the procedure
described in this manuscript.
While all the HPLC methods described in the literature
successfully determine capsaicin (CP), nordihydrocapsaicin
(NC), and dihyrocapsaicin (DC), none of them considers the
time and money constraints of a junior- or senior-level
analytical chemistry teaching laboratory. The goal of this
experiment is to determine the three capsainoids (CP, NC,
DC) in off-the-shelf products, at a reasonable cost, within a
Do Drive thay đổi chính sách, nên một số link cũ yêu cầu duyệt download. các bạn chỉ cần làm theo hướng dẫn.
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