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

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