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A simple <sup>1</sup>H NMR based assay of total capsaicinoid levels in <i>Capsicum</i> using signal suppression in non-deuterated solvent
BACKGROUND: The heat of Capsicum fruits is routinely assayed using high-performance liquid chromatography (HPLC) to determine capsaicin (CA) and dihydrocapsaicin (DHC) levels. The assay can be time consuming, with each HPLC...
Capsaicinoid quantification Capsicum HPLC NMR analysis chilli fruit /dk/atira/pure/subjectarea/asjc/1300/1305 name=Biotechnology /dk/atira/pure/subjectarea/asjc/1100/1106 name=Food Science /dk/atira/pure/subjectarea/asjc/1100/1102 name=Agronomy and Crop Science /dk/atira/pure/subjectarea/asjc/2900/2916 name=Nutrition and Dietetics
A simple <sup>1</sup>H NMR based assay of total capsaicinoid levels in <i>Capsicum</i> using signal suppression in non-deuterated solvent
BACKGROUND: The heat of Capsicum fruits is routinely assayed using high-performance liquid chromatography (HPLC) to determine capsaicin (CA) and dihydrocapsaicin (DHC) levels. The assay can be time consuming, with each HPLC...
Capsaicinoid quantification Capsicum HPLC NMR analysis chilli fruit /dk/atira/pure/subjectarea/asjc/1300/1305 name=Biotechnology /dk/atira/pure/subjectarea/asjc/1100/1106 name=Food Science /dk/atira/pure/subjectarea/asjc/1100/1102 name=Agronomy and Crop Science /dk/atira/pure/subjectarea/asjc/2900/2916 name=Nutrition and Dietetics