Research and Improvement of National Method GB10783-1996 for the Determination of Capsaicine
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Abstract:
Determination of Capsaicine using GB10783-1996 and the stability of capsaicine were studied. Effects of shaking time, pH value, temperature and heating time on were analyzed. Results showed that the shaking time had little effect on capsaicine contents in the samples, while pH value greatly effected the capsaicine contents, which were determined with the scope of pH value from 4 to 12 and linearly changed when the pH value was within 3.5~12.5. Besides, the samples can be stored under room temperature for one day.
