Measurement steps 6.1 Sample preparation 6.1.1 Dried chili pepper: Crush the sample thoroughly and mix well, weigh 0.2g~0.5g (accurate to 0.0001g. The sampling amount can be increased or decreased appropriately according to the capsaicin content of the sample). 6.1.2 Chili products such as oil chili peppers: Mix or crush the chili products evenly, and weigh 0.5g~2.0g (accurate to 0.0001g. The sampling amount can be increased or decreased appropriately according to the capsaicin content of the sample). 6.2 Extraction: Weigh the uniformly prepared sample into a 50 ml stoppered centrifuge tube, add 30 ml of acetonitrile-tetrahydrofuran mixed solution (1:1), use an ultrasonic extractor under 60°C water bath conditions, conduct ultrasonic extraction for 30 min, and centrifuge (5000 rpm, 5 min) ,
T/GZSX 009-2016 history
2016T/GZSX 009-2016 Determination of Capsaicin and Dihydrocapsaicin in capsicum and its products HPLC fluorescence method