Analysis of Capsaicin in Tabasco and 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: | Capsaicin (0.2 mg/mL) |
| Flow Rate: | 1.0 mL/min |
| Temperature: | 40°C |
| Detection: | UV at 281 nm |
| Injection Volume: | 20 µL |
|
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 |
|
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.