Determination of Polyphenols, Capsaicinoids, and Vitamin C in New Hybrids of Chili Peppers

Figure 1

HPLC profile of capsaicinoid components separated from red stage of Bandai hybrid using cross-linked C18 column with acetonitrile-water elution and fluorescence detection. 1: NDC, 2: CAP, 3: DC, 4: HCAP1, 5: HCAP2, 6: HDC1, and 7: HDC2. For more information see text.