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Tomáš Do

Bachelor's thesis

Studium kapsaicinu jako markeru pálivosti paprik

Study of capsaicin as a marker of pungency of peppers
Abstract:
Kapsaicin je hlavní složkou chilli papriček tvořící pálivou chuť. V této bakalářské práci byla pomocí vysokoúčinné kapalinové chromatografie hodnocena přítomnost a koncentrace přírodních kapsaicinoidů (kapsaicin a dihydrokapsaicin) vyextrahovaných z 12 různých odrůd chilli papriček (Jalapeño, Bhut Jolokia Yellow, Habanero Orange, Carolina Reaper, atd.). Každá odrůda byla připravena bez semen a přepážek …more
Abstract:
Capsaicin is the main component of chilli peppers responsible for pungency. In this bachelor thesis, the presence and concentration of natural capsaicinoids (capsaicin and dihydrocapsaicin) extracted from 12 different varieties of chilli peppers (Jalapeño, Bhut Jolokia Yellow, Habanero Orange, Carolina Reaper, etc.) were determined by high performance liquid chromatography. Each variety was prepared …more
 

Keywords

kapsaicin dihydrocapsaicin vysokoúčinná kapalinová chromatografie UV/VIS detekce

Keywords

capsaicin dihydrocapsaicin high performance liquid chromatography UV/VIS detection
 
Language used: Czech
Date on which the thesis was submitted / produced: 5. 4. 2018

Thesis defence

  • Supervisor: RNDr. Ondřej Zítka, Ph.D.

Citation record

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Other ways of accessing the text
Institution archiving the thesis and making it accessible: Mendelova univerzita v Brně, Agronomická fakulta
https://is.mendelu.cz/zp/60247 Reference to the local database file of the institution

Mendel University in Brno

Faculty of AgriSciences

Bachelor programme / field:
Chemistry and Food Technology / Food Technology

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