Day 1 - Frank's Red Hot Original
First attempt! Frank's Red Hot Original 2.13g of sauce mixed with 8ml of SFC-MS grade methanol then sonicated for 30 minutes. Screened through a 0.45 micron syringe filter and then run twice. The sauce itself does not taste very hot so I was not expecting a particularly high SHU rating. Bottom to top - Capsaicin, Dihydrocapsaicin, Nordihydrocapsaicin, Homodihydrocapsaicin When integrated and averaged over the two runs we get the following values When adjusted for injection volume and dilution we get a Scoville Unit Value of - 556 This is from the capsaicin. The signals for the other components are too weak to be used. Next steps: Rerun at stronger concentration Adjust gradient to separate the peaks to remove co-elution