Abstract
Capsaicin, dihydrocapsaicin and nordihydrocapsaicin were determined in paprika powders and oleoresins after clean-up on silica and aluminium oxide with controlled activity followed by isocratic reverse-phase HPLC (RP-HPLC) with fluorescence detection. Caprylic acid vanillylamide (CVA) was synthesized for use as internal standard. Samples with less than 0.6 μg/g (10 Scoville Heat Units) were analysed.
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