Application of N-(9-Acridinyl)maleimide as a Fluorescent Detection Reagent of Cysteine and Related Thiols and Disulfide Compounds on Thin-layer Chromatogram |
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| Authors: | Hiroaki Takahashi Yasunori Nara Katura Tuzimura |
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| Institution: | Department of Food Chemistry, Laboratory of Analytical Chemistry, Faculty of Agriculture, Tohoku University, Sendai |
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| Abstract: | Fluctuations of pungent principles of hot pepper fruits (capsaicinoid), chlorophylls, carotenoid, and fresh fruit weight in Capsicum annuum var. annuum cv. Karayatsubusa at different growth stages after flowering were examined. Capsaicinoid was first detected 20 days after flowering, and reached maximal level around 40 days after flowering, then later decreased gradually. The capsaicinoid composition did not show any appreciable change throughout the stages after flowering. CAP and DC were the major components in all of the stages examined. By using radioisotopic technique, it was found that the main formation and accumulation sites of capsaicinoid are in the placenta of the fruits. |
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