A Simple and Efficient Method for Extraction and Quantification of Capsaicin from Pepper Fruits through High Performance Thin Layer Chromatography.

摘要

ABSTRACT A simple and efficient method for extraction and quantification of capsaicin using high performance thin layer chromatographic (HPTLC) was developed and validated from seven different types of Capsicum annuum fruit. The crude extracts were subjected to TLC for the qualitative and quantitative examination for the capsaicin. The chromatographic separation was carried out on precoated silica gel plate using Chloroform: Methanol: Acetic acid: Hexane (2.85: 0.15: 0.15: 1, v/v/v) as mobile p.