Separation of capsaicin from phenylpropanoid compounds by high-performance liquid chromatography to determine the biosynthetic status of cells and tissues of Capsicum frutescens Mill. in vivo and in vitro.

An HPLC procedure was developed to separate vanillylamine, L-phenylalanine, caffeic acid, coumaric acid, ferulic acid, cinnamic acid, capsaicin and dihydrocapsaicin. Using the HPLC method, concn. of intermediates were determined in placenta, pericarp, cell cultures, immobilized cells and immobilized placenta [of green pepper, Capsicum frutescens]. The profile of intermediates showed higher capability of biotransformation in immobilized placenta over immobilized cells. Vanillylamine was not a limiting intermediate for capsaicin production. 3-wk-old placenta separated from fruit had a higher quantity of capsaicin than did pericarp.