We've updated our Privacy Policy to make it clearer how we use your personal data.

We use cookies to provide you with a better experience. You can read our Cookie Policy here.

Advertisement
GC-MS/MS Analysis of Receptor-Sensitizing Spice Ingredients
Product News

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

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

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


Want a FREE PDF version of This Product News?

Complete the form below and we will email you a PDF version of "GC-MS/MS Analysis of Receptor-Sensitizing Spice Ingredients"

First Name*
Last Name*
Email Address*
Country*
Company Type*
Job Function*
Would you like to receive further email communication from Technology Networks?

Technology Networks Ltd. needs the contact information you provide to us to contact you about our products and services. You may unsubscribe from these communications at any time. For information on how to unsubscribe, as well as our privacy practices and commitment to protecting your privacy, check out our Privacy Policy

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.

Advertisement