Abstract
Argentation solid phase extraction was employed to purify commercial standards of capsaicin (6-ene-8-methyl) and dihydrocapsaicin (8-methyl). The purity was improved from 96.7% to 99.6% and from 89% to 96%, respectively, with 75% and 60% yield, respectively. Reversed phase solid phase extraction, argentation solid phase extraction, and preparative liquid chromatography with a C30 phase were used to isolate capsaicinoids from the fruits of 'Bhut Jolokia' peppers. The compounds capsaicin (6-ene-8-methyl) and dihydrocapsaicin (8-methyl) comprised 74% and 21% of the total mass of capsaicinoids. respectively. The remaining 5% of the capsaicinoids mass included the compounds: nordihydrocapsaicin (7-methyl), N-vanillylnonanamide, two homocapsaicin isomers, N-vanillyldecanamide, and two homodihydrocapsaicin isomers. All but one of these compounds were identified by comparison to known standards. The presence of homodihydrocapsaicin (8-methyl) was confirmed by its absorbance at 280 nm, electrospray ions at m/z 322 and m/z 137, elution just prior to homodihydrocapsaicin (9-methyl), and a carbon-13 NMR spectrum that matched predicted chemical shifts.
Repository Citation
Thompson, Robert Q., and Kathleen Loa. 2011. "Applications Of Argentation Solid Phase Extraction To The Capsaicinoids: Purification Of Commercial Standards And Isolation Of Homodihydrocapsaicin (8-methyl) From 'bhut Jolokia'." Food Chemistry 126(3): 1424-1430.
Publisher
Elsevier
Publication Date
6-1-2011
Publication Title
Food Chemistry
Department
Chemistry and Biochemistry
Document Type
Article
DOI
https://dx.doi.org/10.1016/j.foodchem.2010.11.128
Document Version
post-print
Language
English
Format
text
