Analysis of pepper and capsicum oleoresins by high-performance liquid chromatography—mass spectrometry and field desorption mass spectrometry

Using a combination of high-performance liquid chromatography—mass spectrometry with a moving-belt interface, field desorption mass spectrometry and high-resolution accurate mass electron impact mass spectrometry, the major components of the oleoresins of black pepper and capsicum have been identifi...

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Bibliographic Details
Published in:Journal of Chromatography A 1984, Vol.294, p.269-279
Main Authors: Games, David E., Alcock, Nicholas J., van der Greef, Jan, Nyssen, Lambertus M., Maarse, Henk, Ten, Michael C., de Brauw, Noever
Format: Article
Language:English
Subjects:
Analysis of complex biological substances
Analytical, structural and metabolic biochemistry
Aroma and flavouring agent industries
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
plant biochemistry
plant physiology
Plants and fungi
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Summary:Using a combination of high-performance liquid chromatography—mass spectrometry with a moving-belt interface, field desorption mass spectrometry and high-resolution accurate mass electron impact mass spectrometry, the major components of the oleoresins of black pepper and capsicum have been identified. Nordihydro-, dihyro- and homo-capsaicin together with capsaicin and a series of fatty acids were found in the capsicum oleoresin. A series of N-isobutyltrienamides and dienamides, together with piperettin and piperine isomers and piperolein A and B, piperanine and piperylin were identified in the black pepper oleoresin.
ISSN:0021-9673
DOI:10.1016/S0021-9673(01)96133-3