Supercritical Carbon Dioxide Extraction of Scotch Bonnet (Capsicum annuum) and Quantification of Capsaicin and Dihydrocapsaicin
作者： Jinpin Yao , Muraleedharan G. Nair , Amitabh Chandra
DOI: 10.1021/JF00042A010
关键词:
摘要: Capsaicin and dihydrocapsaicin were extracted using supercritical CO 2 organic solvents from Capsicum annuum var. Scotch Bonnet. quantified by HPLC characterized spectral methods. The extract afforded 3.2 0.58% capsaicin dihydrocapsaicin, while the combined yielded 0.5 0.09%, respectively, per gram of dry weight Bonnet pepper
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