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《Academic Journal of Guangzhou Medical College》 2002-04
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Isolation,Purification and Analysis of Capsaicinoid

WU Bo 1,TAN Wen jie 2 (1.Guangzhou Research Institute of Snale Venom,Guangzhou Medical College,Guangzhou 510182; 2.Department of Phytochemistry,Hubei College of Traditional Chinese Medicine,Wuhan 430061)  
Objective:To obtain and analyze capsaicinoid from the fruit of capsicum. Method: Capsaicinoid was extracted,isolated and purified from the fruit of capsicum,and analyzed by MS and HPLC. Result: A white crystal was isolated from the fruit of capsicum.Its mass spectrum showed the molecular ion peaks at m/e 305 and m/e307;The HPLC spectrum showed two chromatograms. HPLC analysis indicated that it contained 63.76% of capsaicin and 36.24% of dihydrocapsaicin. Conclusion: On the basis of physical properties and spectroscopic date(UV?IR? MS? HPLC ),the white crystal obtained by this way from the fruit of capsicum isnt pure capsaicin.It consists of capsaicin and dihydrocapsaicin.
【CateGory Index】: R284
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