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Constituents of peppers

Part V. Qualitative and quantitative analysis of the pungent principles of pepper and pepper extracts

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Summary

The separation and quantitative analysis of piperine and its isomers by HPLC on aluminum oxide is described. Only piperine has a strong pungent taste. The isomers of piperine occur in pepper and in pepper extracts. The influence of light (photoisomerization) on ground pepper and pepper extracts is illustrated.

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References

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Authors and Affiliations

  1. Laboratory of Organic Chemistry, State University of Gent, Krijgslaan, 271 (S. 4), B-9000, Gent, Belgium

    R. De Cleyn & M. Verzele

Authors
  1. R. De Cleyn
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  2. M. Verzele
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Part of the Dr. Science thesis ofR. De Cleyn.

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De Cleyn, R., Verzele, M. Constituents of peppers. Chromatographia 8, 342–344 (1975). https://doi.org/10.1007/BF02350799

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  • DOI: https://doi.org/10.1007/BF02350799

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