RAPID HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHIC METHOD FOR THE DETERMINATION OF VERY LOW CAPSAICIN LEVELS

被引：32

作者：

WEAVER, KM

AWDE, DB

机构：

来源：

JOURNAL OF CHROMATOGRAPHY | 1986年 / 367卷 / 02期

关键词：

D O I：

10.1016/S0021-9673(00)94867-2

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

引用

收藏

页码：438 / 442

页数：5

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[1] SEPARATION AND QUANTITATION OF RED PEPPER MAJOR HEAT PRINCIPLES BY REVERSE-PHASE HIGH-PRESSURE LIQUID-CHROMATOGRAPHY
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1983, 31 (06) : 1326 - 1330
[2] LAWRENCE JF, 1981, ORGANIC TRACE ANAL L, P34
[3] DETERMINATION OF PUNGENCY DUE TO CAPSICUM BY GAS-LIQUID-CHROMATOGRAPHY
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[J]. JOURNAL OF FOOD SCIENCE, 1977, 42 (03) : 660 - &
[4] RAPID QUALITY-CONTROL PROCEDURE FOR THE DETERMINATION OF SCOVILLE HEAT UNITS AND THE DETECTION OF CHILLIES IN BLACK PEPPER, VIA HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY
WEAVER, KM
LUKER, RG
NEALE, ME
[J]. JOURNAL OF CHROMATOGRAPHY, 1984, 301 (01): : 288 - 291