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
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
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