SEPARATION OF CAPSAICIN FROM PHENYLPROPANOID COMPOUNDS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY TO DETERMINE THE BIOSYNTHETIC STATUS OF CELLS AND TISSUES OF CAPSICUM-FRUTESCENS MILL INVIVO AND INVITRO

被引：28

作者：

JOHNSON, TS ^{[1
]}

RAVISHANKAR, GA ^{[1
]}

VENKATARAMAN, LV ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST, MYSORE 570013, KARNATAKA, INDIA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 12期

关键词：

D O I：

10.1021/jf00024a024

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A HPLC procedure was developed to separate vanillylamine, L-phenylalanine, caffeic acid, coumaric acid, ferulic acid, cinnamic acid, capsaicin, and dihydrocapsaicin. Using the HPLC method, concentrations of intermediates were determined in placenta, pericarp, cell cultures, immobilized cells, and immobilized placenta. The profile of intermediates showed higher capability of biotransformation in immobilized placenta over immobilized cells. Vanillylamine was not a limiting intermediate for capsaicin production. Three-week-old placenta separated from fruit had a higher quantity of capsaicin than did pericarp.

引用

页码：2461 / 2463

页数：3

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