| Attributes | Values |
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| rdf:type
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| Description
| - Pálivost papriky je dána šesti chemickými látkami. Kapsaicin a jeho derivát dihydrokapsaicin je z nich nejsilnější. Hlavním úkolem bylo stanovení obsahu kapsaicinu v různých částech plodu. Pro tyto účely jsme optimalizovali metodu vysokoúčinné kapalinové chromatografie s elektrochemickým detektorem. Nejvhodnější podmínky pro stanovení kapsaicinu byly následovné: potenciál elektrody 750 mV, mobilní faze acetátového pufru (pH 4) a methanolu v poměru 40:60 (v/v, %). Detekční limit naší techniky byl v pmolech kapsaicinu na nástřik. Výsledně jsme tuto techniku využili na stanovení kapsaicinu v paprikách. Nejvyšší obsah kapsaicinu (227 mg/100g čerstvé hmoty) byl nalezen u odrůdy ´Takanotsume´. (cs)
- The burning taste of pepper is induced by six chemically related compounds derived from phenylalkylamide alkaloid (capsaicinoids) group. Capsaicin and its derivative dihydrocapsaicin have the strongest burning effects from them. The aim of this work was to determine capsaicin content in different fruit parts (ovary, lower flesh, upper flesh and seeds). For these purposes, we optimized high performance liquid chromatography with electrochemical detection. The most suitable conditions for capsaicin determination were as follows: working electrode potential of 750 mV, mobile phase of acetate buffer (pH 4) and methanol in ration 40:60 (v/v, %). At these conditions we were able to detect picomoles of capsaicin per injection. Finally, we utiliyed this technique to determine capsaicin in various cultivars of peppers. The highest content of capsaicin (227 mg per 100 g of fresh weight) was found in ´Takanotsume´cultivar.
- The burning taste of pepper is induced by six chemically related compounds derived from phenylalkylamide alkaloid (capsaicinoids) group. Capsaicin and its derivative dihydrocapsaicin have the strongest burning effects from them. The aim of this work was to determine capsaicin content in different fruit parts (ovary, lower flesh, upper flesh and seeds). For these purposes, we optimized high performance liquid chromatography with electrochemical detection. The most suitable conditions for capsaicin determination were as follows: working electrode potential of 750 mV, mobile phase of acetate buffer (pH 4) and methanol in ration 40:60 (v/v, %). At these conditions we were able to detect picomoles of capsaicin per injection. Finally, we utiliyed this technique to determine capsaicin in various cultivars of peppers. The highest content of capsaicin (227 mg per 100 g of fresh weight) was found in ´Takanotsume´cultivar. (en)
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| Title
| - Study of Capsaicin Content in Various Parts of Pepper Fruit by Liquid Chromatography with Electrochemical Detection
- Study of Capsaicin Content in Various Parts of Pepper Fruit by Liquid Chromatography with Electrochemical Detection (en)
- Studium obsahu capsaicinu v různých částech paprikového plodu pomocí kapalinové chromatografie s elektrochemickým detektorem. (cs)
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| skos:prefLabel
| - Study of Capsaicin Content in Various Parts of Pepper Fruit by Liquid Chromatography with Electrochemical Detection
- Study of Capsaicin Content in Various Parts of Pepper Fruit by Liquid Chromatography with Electrochemical Detection (en)
- Studium obsahu capsaicinu v různých částech paprikového plodu pomocí kapalinové chromatografie s elektrochemickým detektorem. (cs)
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| skos:notation
| - RIV/00027006:_____/07:1993!RIV08-MZE-00027006
|
| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
| |
| http://linked.open...avai/riv/aktivity
| - P(1M06030), P(GP525/04/P132), S, V, Z(MSM6215712402)
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/00027006:_____/07:1993
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - capsaicin; cyclic voltammetry; adsorptive transfer stripping technique; pepper (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
| |
| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...i/riv/nazevZdroje
| |
| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
| |
| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...vavai/riv/projekt
| |
| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
| |
| http://linked.open...iv/tvurceVysledku
| - Adam, V.
- Babula, P.
- Kizek, R.
- Křížková, S.
- Stavělíková, Helena
- Havel, L.
- Ryant, P.
- Horna, A.
- Šupálková, V.
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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