| Abstract
| - Two new glucosides, capsaicin-β-d-glucopyranoside (1) and dihydrocapsaicin-β-d-glucopyranoside(2), were discovered in the fruit of the Capsicum annuum cultivar ‘High Heat'. They were sequentiallypurified by acetone extraction, n-hexane extraction, and acetonitrile extraction, followed by medium-pressure liquid chromatography and high-performance liquid chromatography performed on anoctadecylsilane column. Their chemical structures were elucidated by proton nuclear magneticresonance, carbon nuclear magnetic resonance, and hydrolysis with α- and β-glucosidases. Theglucosides were also detected in various pungent cultivars of C. annuum, Capsicum frutescens, andCapsicum chinense by liquid chromatography−mass spectrometry. However, they were not detectedin nonpungent cultivars of C. annuum. Furthermore, a positive correlation was observed betweenthe quantity of the capsaicinoids, capsaicin, and dihydrocapsaicin and their glucosides. Keywords: Capsicum; pepper; capsaicin; dihydrocapsaicin; glucoside
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