A thin-layer chromatographic method for the determination of capsaicin in ground paprika
Abstract
A method has been developed for the analysis of samples containing capsaicin in amounts above and below 10 mg per 100 g. The same thin-layer procedure is used for all samples, but preliminary extraction varies according to the level of capsaicin in the sample.
For levels above 10 mg per 100 g, the sample is extracted with diethyl ether; for lower levels, the ether is removed by distillation, the residue dissolved in ethanol and the solution shaken with light petroleum to remove colouring matter. The ethanolic solution containing the capsaicin is evaporated to dryness and the residue extracted with ether.
The extract is transferred on to a Kieselgel G layer and developed with a chloroform-ethanol mixture. The capsaicin is made visible with iron(III) chloride-potassium ferricyanide reagent.
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