HPLC Separation of Nordihydrocapsaicin, Capsaicin and Dihydrocapsaicin

Separation type: Liquid Chromatography Reverse Phase

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High Performance Liquid Chromatography (HPLC) Method of Nordihydrocapsaicin Capsaicin and Dihydrocapsaicin. Capsaicinoids (capsaicin, dihydrocapsaicin and nordihydrocapsaicin) are a group of phenolic alkaloids specific to the genus Capsicum and are comprised of a vanillylamine head and a fatty acid tail. Capsaicin, dihydrocapsaicin and nordihydrocapsaic can be retained and separated in HPLC using Newcrom R1 reverse-phase column isocratically. The method uses a simple MS-compatible mobile phase of acetonitrile (ACN) and water without the need for a buffer. The peaks can be monitored by low UV (210 nm), ELSD, CAD or LC/MS.


Column Newcrom R1, 3.2x100 mm, 5 µm, 100A
Mobile Phase MeCN/H2O - 45/55%
Buffer No
Flow Rate 0.5 ml/min
Detection 220 nm


Class of Compounds Hydrophobic
Analyzing Compounds Nordihydrocapsaicin, Capsaicin,  Dihydrocapsaicin
Application Analytes: