Isolation and identification of capsaicin and allied compound in chilli
Tóm tắt
The isolation and identification of capsaicin from fruits yielded two substances. The white crystalline compound, which, after U.V. and I.R. examination, exhibited the maximum absorption at 206 mµ and the characteristics of long chain-n-alkyl, adjacent to a carboxyl group, was identified as palmatic acid. The molecular formula was, later on, confirmed to C19H38O2. The second, which was oily in nature, exhibited the presence of capsaicin due to its maximum absorption in U.V. at 230 and 281 · 5 mµ. It also represented all the properties of capsaicin oleoresin, when compared chemically as well as physically with the commercial oleoresin of capsaicin E. Merck Darmstadt, but could not be crystallized even after chromatography over neutral and acidic alumina with various solvents or after subjecting it to high vacuum distillation (10−4 mm).
Tài liệu tham khảo
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