Capsaicin, the compound responsible for the burning sensation in chili peppers, has been researched for its potential therapeutic benefits, including reducing cholesterol and blood sugar levels, and exhibiting anti-inflammatory and analgesic properties. Hamilton's PRP-C18 reversed-phase HPLC column was used to isolate major capsaicinoids, with formic acid as the aqueous mobile phase, achieving good correlation with literature values at 10190 Scoville Heat Units. The Hamilton PRP-C18 column demonstrated excellent peak shape and can be easily regenerated, making it an indispensable tool for synthetic chemists.
In this seventh part of " Conversations with Michael Dong," a series on fundamentals of HPLC in pharmaceutical analysis, LCGC International’s "Perspectives in HPLC" column editor explains why 2.1-mm i.d. columns are less preferred for pharmaceutical quality control.
Ultrahigh-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UHPLC–QTOF-MS) shows how soaking and cooking break down soybean fats.
Nicolai Zederkopff explores chromatography’s role to help implement the maximum tolerable level (MTL) framework for food adulteration to translate analytical results into compliance decisions.
Franz Berthiller (BOKU University, Austria) discusses a multilaboratory study that used retention index markers to align mycotoxin liquid chromatography–mass spectrometry (LC–MS) data.
A QuEChERS/ultrahigh-performance liquid chromatography and high-resolution mass spectrometry (UHPLC-HRMS) method tracks 23 plant toxins in cereals and spices. Michele Suman discusses the method with LCGC International.
