Thin Layer Chromatography Analysis of Capciasins in Chilis and Chili Sauces
Project Type
Event
Location
Alvin Sherman Library 1054
Start Date
19-4-2002 12:00 AM
End Date
19-4-2002 12:00 AM
Thin Layer Chromatography Analysis of Capciasins in Chilis and Chili Sauces
Alvin Sherman Library 1054
Capsicums have received more attention recently in the realm of natural remedies for arthritis nerve pain. There is also the age old question of which of two chili peppers or sauces is the hottest. The poster presents the extraction and analysis of capsicums from chili peppers and chili sauces such as Tabasco sauce by Thin Layer Chromatography, TLC. The TLC was carried out on both normal and reverse phase plates. Analysis was done visually and with the Kodak Digital Science Image Analysis software package. The combination of the two types of TLC plates allow for quantitation of total capsums and the separation of capsaicin from dihydrocapsiacin. TLC offers an inexpensive alternative for a low number of samples compared to High Performance Liquid Chromatography, HPLC.
