Investigation of extracts of red pepper powder with thin-layer chromatography

A qualitative chemical study of extracts of red pepper powder was carried out by thin-layer chromatography. As a part of the experiment, the most optimal conditions were selected for the separation of the components of the extracts under investigation. Different extractants and different chromatography conditions were used to obtain the results. Ethanol was used as extractants, as well as mixtures of solvents, which were used as an eluent during the further experiment. The best multicomponent chromatographic profiles were obtained in the hexane-propanol-1-water (10:1:0.2) elution system on Merk TLC Silica gel 60 F254 5x10 cm plates.