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Capsaicine in Capsicum annuum Condensed Extract Determined by HPLC

Capsaicine in Capsicum annuum Condensed Extract Determined by HPLC Chemistry of Natural Compounds, Vol. 37, No. 6, 2001 CAPSAICINE IN Capsicum annuum CONDENSED EXTRACT DETERMINED BY HPLC R. Kh. Shakhidoyatov and B. T. Sagdullaev UDC 543.062 Red pepper (Capsicum annuum) is widely cultivated in Uzbekistan. Preparations of red pepper are effective phytotherapeutics that are widely used in conventional and folk medicine internally for poor digestion, chronic vomiting, and lingual paralysis and externally as an irritant and distractant and for massaging neuralgia, radiculitis, myositis, etc. [1]. The principal active components of the preparations are capsanoid alkaloids, in particular, capsaicine [2]. We previously studied the alkaloid content of C. annuum [3]. Our goal was to determine quantitatively the capsaicine content in the condensed extract by HPLC. For this we studied ethanol extracts of red pepper collected in various regions of Uzbekistan (Andizhan, Tashkent, and Fergana districts) and dried at 25-30 C. The resulting extracts (three times, 70% ethanol) were condensed in vacuum to produce a thick extract that satisfied RTD requirements [4, 5]. The capsaicine content in the extracts was determined by HPLC in a Hewlett Packard 1090 liquid chromatograph. The chromatographic system consisted of a Hypersil 5-μ guard column and Hypersil 5-μ (20×2.1 mm) and Hypersil BDS C-18.5-μ (250×4.6 http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Chemistry of Natural Compounds Springer Journals

Capsaicine in Capsicum annuum Condensed Extract Determined by HPLC

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References (4)

Publisher
Springer Journals
Copyright
Copyright © 2001 by Plenum Publishing Corporation
Subject
Pharmacy; Organic Chemistry; Pharmacy
ISSN
0009-3130
eISSN
1573-8388
DOI
10.1023/A:1014889404609
Publisher site
See Article on Publisher Site

Abstract

Chemistry of Natural Compounds, Vol. 37, No. 6, 2001 CAPSAICINE IN Capsicum annuum CONDENSED EXTRACT DETERMINED BY HPLC R. Kh. Shakhidoyatov and B. T. Sagdullaev UDC 543.062 Red pepper (Capsicum annuum) is widely cultivated in Uzbekistan. Preparations of red pepper are effective phytotherapeutics that are widely used in conventional and folk medicine internally for poor digestion, chronic vomiting, and lingual paralysis and externally as an irritant and distractant and for massaging neuralgia, radiculitis, myositis, etc. [1]. The principal active components of the preparations are capsanoid alkaloids, in particular, capsaicine [2]. We previously studied the alkaloid content of C. annuum [3]. Our goal was to determine quantitatively the capsaicine content in the condensed extract by HPLC. For this we studied ethanol extracts of red pepper collected in various regions of Uzbekistan (Andizhan, Tashkent, and Fergana districts) and dried at 25-30 C. The resulting extracts (three times, 70% ethanol) were condensed in vacuum to produce a thick extract that satisfied RTD requirements [4, 5]. The capsaicine content in the extracts was determined by HPLC in a Hewlett Packard 1090 liquid chromatograph. The chromatographic system consisted of a Hypersil 5-μ guard column and Hypersil 5-μ (20×2.1 mm) and Hypersil BDS C-18.5-μ (250×4.6

Journal

Chemistry of Natural CompoundsSpringer Journals

Published: Oct 9, 2004

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