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