Analysis of Capsaicin in Tabasco and Red Pepper using HPLC-UV

Analysis of Capsaicin using HPLC-UV

HPLC Analytical Conditions:

Column: Develosil Ph-UG, 5 µm (4.6 x 250 mm)
Mobile Phase:ACN/0.1 Phosphoric Acid=40/60
Sample:Capsaicin (0.2 mg/mL)
Flow Rate:1.0 mL/min
Temperature:40°C
Detection:UV at 281 nm
Injection Volume:20 µL
Analysis of Capsaicin in Tabasco using HPLC-UV

HPLC Analytical Conditions:

Column: Develosil Ph-UG, 5 µm (4.6 x 250 mm)
Mobile Phase:ACN/0.1 Phosphoric Acid=40/60
Sample:Tabasco
Flow Rate:1.0 mL/min
Temperature:40°C
Detection:UV at 281 nm
Injection Volume:20 µL
Analysis of Capsaicin in Red Pepper using HPLC-UV

HPLC Analytical Conditions:

Column: Develosil Ph-UG, 5 µm (4.6 x 250 mm)
Mobile Phase:ACN/0.1 Phosphoric Acid=40/60
Sample:Red Pepper
Flow Rate:1.0 mL/min
Temperature:40°C
Detection:UV at 281 nm
Injection Volume:20 µL

Download the product brochure or browse our technical library to find additional applications and publications.