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 |
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