ICAR Research Data Repository for Knowledge Management
Detection of capsaicin in adulterated ginger oleoresin.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3720/
JFST-132-77 |
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| Title |
Detection of capsaicin in adulterated ginger oleoresin.
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| Creator |
Ms., Bhagya
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| Subject |
30 Spices/Condiments
15 Flavour/Fragrance/Perfumes |
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| Description |
The earlier TLC method [see FSTA (1974) 6 2T99] for detection of capsaicin in ginger extracts is not suitable if colourless pungent capsaicin or capsicum extract are used for adulteration after decoloration. This is overcome by a TLC procedure using (i) benzene/methanol (80:5) and (ii) hexane/ether (1:1.5) as solvent systems and Gibb's reagent, 2,4-DNP hydrazine and vanillin sulphuric acid as spraying agents. The pungent components capsaicin, gingerol and shogaols get separated at Rf 0.32, 0.53 and 0.88 resp. in (i) and at Rf 0.1, 0.26 and 0.7 resp. in (ii).
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| Date |
1977
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3720/1/JFST_14%284%29_176-177.pdf
Ms., Bhagya (1977) Detection of capsaicin in adulterated ginger oleoresin. Journal of Food Science and Technology, 14 (4). 176-177, 5 ref.. ISSN 0022-1155 |
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