Detail of "28789-35-7"

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Rapid quality control procedure for the determination of Scoville heat units and the detection of chillies in black pepper, via high-performance liquid chromatography

Rapid quality control procedure for the determination of Scoville heat units and the detection of chillies in black pepper, via high-performance liquid chromatography. Weaver, K. M.; Luker, R. G.; Neale, M. E. (Stange Canada Inc., Mississauga, ON L4V 1C7, Can.). J. Chromatogr., 301(1), 288-91 (English) 1984. CODEN: JOCRAM. ISSN: 0021-9673. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Capsaicinoids were sepd. from Me2CO exts. of whole peppers by reversed-phase HPLC on a 250 ′ 4.6 mm C18 column with a mobile phase consisting of 0.95 g Na pentanesulfonate in a mixt. of 160 mL water, 335 mL MeOH, and 5 mL HOAc. The main capsaicinoids found in hot Capsicum species were capsaicin [404-86-4], dihydrocapsaicin [19408-84-5], and nordihydrocapsaicin [28789-35-7]. Min. detectable level of the capsaicinoids was 25 ppm. Piperine [94-62-2] could also be sepd. by this method, but was not found in the samples studied. The use of this data for Scoville heat units calcn. is described.

Analysis of pepper and capsicum oleoresins by high-performance liquid chromatography-mass spectrometry and field desorption mass spectrometry

Analysis of pepper and capsicum oleoresins by high-performance liquid chromatography-mass spectrometry and field desorption mass spectrometry. Games, David E.; Alcock, Nicholas J.; Van der Greef, Jan; Nyssen, Lambertus M.; Maarse, Henk; Ten Noever de Brauw, Michael C. (Dep. Chem., Univ. Coll., Cardiff CF1 1XL, UK). J. Chromatogr., 294, 269-79 (English) 1984. CODEN: JOCRAM. ISSN: 0021-9673. DOCUMENT TYPE: Journal CA Section: 17 (Food and Feed Chemistry) Section cross-reference(s): 11 By using a combination of HPLC-mass spectrometry with a moving-belt interface, field-desorption mass spectrometry, and high-resoln. 28789-35-7 which is the cas registry number of some chemical is mentioned. accurate mass electron-impact mass spectrometry, the major components of the oleoresins of black pepper and capsicum were identified. HPLC was done on a Partisil column with elution by EtOH-hexane-HOAc (4:) for pepper oleoresins, and for capsicum oleoresin anal., a Spherisorb ODS column with MeOH-H2O-HOAc (:2) as eluent was used for HPLC with electron-impact mass spectrometry and a Hypersil ODS column with EtOH-H2O-HOAc (:1) was used for HPLC with chem.-ionization mass spectrometry. Nordihydrocapsaicin [28789-35-7], dihydrocapsaicin [19408-84-5], and homocapsaicin [58493-48-4] together with capsaicin [404-86-4] and a series of fatty acids were found in the capsicum oleoresin. A series of N-isobutyltrienamides and dienamides, together with piperettine [583-34-6] and piperine [94-62-2] isomers and piperoleine A [30505-92-1] and piperoleine B [30505-89-6], piperanine [23512-46-1], and piperyline [25924-78-1] were identified in the black pepper oleoresin. .