期刊
ANALYTICA CHIMICA ACTA
卷 557, 期 1-2, 页码 236-244出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.aca.2005.10.032
关键词
chili; LC-MSn; capsaicinoids; capsaicinoid derivatives
Capsaicinoids were extracted from fresh chili pods (Capsicum frutescens L.) and characterized by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry. Among the 23 compounds detected, 3 major and 12 minor capsaicinoids belonging to the 'capsaicin', 'dihydrocapsaicin' and W-vanillyl-n-acylamide group', respectively, were characterized by their specific fragmentation pattern in collision-induced dissociation experiments. Additionally, with the exception of w-hydroxycapsaicin, several closely related compounds were tentatively identified as alkyl dehydrogenated and -hydroxylated derivatives, respectively, for the first time in Capsicum fruits. (c) 2005 Elsevier B.V. All rights reserved.
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