Quantitative determination of capsaicinoids by liquid chromatography- electrospray mass spectrometry

Analytical and Bioanalytical Chemistry

Volumn 381, Issue 7, 2005, Pages 1441-1451

  Thompson, Robert Q ^a   Phinney, Karen W ^b   Welch, Michael J ^b   White V, Edward ^b  

^a OBERLIN COLLEGE   (United States)

^b NATIONAL INSTITUTE OF STANDARDS AND TECHNOLOGY   (United States)

Author keywords

Atmospheric pressure chemical ionization; Capsaicinoids; Chili pepper; Electrospray ionization; LC MS; Mass spectrometry

Indexed keywords

ATMOSPHERIC PRESSURE; BLOOD; IONIZATION; MASS SPECTROMETRY; METABOLISM; MIXTURES; TISSUE;

ATMOSPHERIC-PRESSURE CHEMICAL IONIZATION; CAPSAICINOIDS; CHILI PEPPER; ELECTROSPRAY IONIZATION;

LIQUID CHROMATOGRAPHY;

CAPSAICIN; DRUG DERIVATIVE;

CHEMICAL STRUCTURE; CHEMISTRY; CONFERENCE PAPER; ELECTROSPRAY MASS SPECTROMETRY; FRUIT; LIQUID CHROMATOGRAPHY; METHODOLOGY; PEPPER; REPRODUCIBILITY;

CAPSAICIN; CAPSICUM; CHROMATOGRAPHY, LIQUID; FRUIT; MOLECULAR STRUCTURE; REPRODUCIBILITY OF RESULTS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

CAPSICUM; CAPSICUM FRUTESCENS;

EID: 17444390010     PISSN: 16182642     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00216-005-3102-y     Document Type: Conference Paper

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