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Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry



Characterization of major and minor capsaicinoids and related compounds in chili pods (Capsicum frutescens L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry



Analytica Chimica Acta 557(1/2): 236-244



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 'N-vanillyl-n-acylamide group', respectively, were characterized by their specific fragmentation pattern in collision-induced dissociation experiments.

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Accession: 004406261

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DOI: 10.1016/j.aca.2005.10.032



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