Simple, fast method for the sample preparation of major capsaicinoids in ground peppers, in potato chips and chilli sauces and their analysis by GC-MS
Jaroslav Blaško, Žofia Nižnanská, Róbert Kubinec, Ľubomír Mikuláš, Ľuboš Nižňanský, Janka Kubincová, Marek Kunštek, Ľubomíra Duháčková, Rastislav Hrčka, Juraj Kabát, Ľudmila Gabrišová, Jozef Šidlo, Alexandra Hengerics Szabó
Topics & Concepts
ChemistryDerivatizationCapsaicinChromatographyExtraction (chemistry)Gas chromatography–mass spectrometrySample preparationCalibration curveDetection limitHigh-performance liquid chromatographyMass spectrometryBiochemistryReceptorIon Channels and ReceptorsBiochemical Analysis and Sensing TechniquesNicotinic Acetylcholine Receptors Study