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GC-MS/MS Analysis of Receptor-Sensitizing Spice Ingredients

Published: Friday, December 20, 2013
Last Updated: Thursday, December 19, 2013
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Quantitative determination of natural active ingredients found in chili peppers and cinnamon bark.

Thermo Fisher Scientific has developed a sensitive and precise method for quantitative determination of several receptor-sensitizing natural active ingredients found in spices, such as chili peppers and cinnamon bark using gas chromatography-tandem mass spectrometry (GC-MS/MS).

Application Note 10355, GC-MS/MS Analysis of the Receptor-Sensitizing Natural Active Spice Ingredients Capsaicin, Piperine, and Thymol, describes a very sensitive and precise assay for the trace analysis of these compounds.

The investigated compounds were detected with high signal-to-noise ratios down to the 10 ppb level. The analysis was performed using a Thermo Scientific™ TRACE™ 1310 GC system coupled to a Thermo Scientific™ TSQ 8000™ triple-quadrupole GC-MS/MS equipped with AutoSRM software.


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