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Quantitative Chromatographic Analysis
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| Software Version | :4.1(build 143) | |||
| Date : 6/7/95 | 12:44 PM | |||
| Sample Name | Tabasco | |||
| Data File | C/TC4/Data/Pepper/Tobasd. Raw | Date 6/4/95 08:54 PM | ||
| Sequence File | C/TC4/Data/Pepper/Capsai.Seq. | Cycle: 7 Channel :A | ||
| Instrument | LC140 – 4:A Rack File 0/10 | Operator | ||
| Sample Amount | 1.000 Dilution Factor 1.00 | |||
SCOVILLE "HEAT" IN PEPPER REPORT
| Peak | Time | Area | Component | Raw | l | Peak | Capsaicin | Scov | Scov. |
| (min) | (mVs | Name | NG | max | Purity | val. | Heat | ||
| 1 | 5.138 | 17342 | Nordihydrocapsaicin | 3.374 | 279 | 1.3 | 0.001 | 9.3 | 78 |
| 2 | 5.759 | 257942 | Capsaicin | 50.183 | 280 | 1.2 | 0.013 | 16.1 | 2020 |
| 3 | 9.179 | 126620 | Dihydrocapsaicin | 24.440 | 280 | 1.2 | 0.006 | 16.1 | 984 |
| 4 | 12.931 | 51739 | Homohydrocapsaicin | 10.066 | 280 | 1.5 | 0.003 | 8.1 | 204 |
| 452645 | 88.063 | .5.1 | 0.022 | 3286 |
Courtesy of the Perkin Elmer Corporation
Figure 42. Analytical Report from Computer Data Processing
Alternatively a weighed amount of the standard can be made up in the sample solvent and separated under the same conditions as the sample but as a separate chromatographic run and the peak area or height of the standard in the reference chromatogram compared with the peak areas or heights of the solutes in the sample chromatogram. This procedure is called the external standard method.
