DELIA NICA-BADEA CONTROL OF PUNGENT ACTIVE PRINCIPLES FROM INDIGENOUS PEPPERS, BY CHROMATOGRAPHIC TECHNIQUES COUPLED WITH MASS SPECTROMETRY, AS A METHOD OF IDENTIFYING AND CONFIRMING THE SEPARATED COMPOUNDS
For analysis of pungent active principles (capsaicinoids) and other major components in peppers (Capsicuum annuum), chromatographic and spectroscopic techniques are used for separation, detection and quantification. In this experiment, is presented opportunity to apply of a method (TLC and GC-MS) for the detection of capsaicin in varieties of peppers, fresh or as paprika from northern Oltenia. The active components have been extracted from peppers and commercial peppers powder, separated by thin layer chromatography (TLC) silica gel 60 plates with concentrating zone (Merck), mobile phase toluene-acetone-chloroform mixture (45:30:25, v / v), detection by exposure to iodine vapor. The spots assumed to be generated by capsaicin, was extracted and analyzed by gas chromatography (GC) coupled with mass spectrometry (MS). To confirm the separate components and analyzed were compared to the spectra in the library data (Wiley Library 275). By combining the three methods carry out the separation and identification of these active substances without the use of standards, the result is similar. The discovery in the analyzed samples of synthetic or natural substances added to foods based on commercially peppers (coloring, fatty acids etc.), is a problem of food security.
Keyword: Capsicum annuum, capsaicin detection, TLC, GC/MS, Mass library spectra