METHOD FOR ASSAYING CAPSAICINOID IN PEPPER USING GIBBS REAGENT

摘要

The present invention relates to a method for simply assaying capsaicinoid from a dried pepper placenta or a cut fresh pepper using a gibbs reagent, which reduces the time and the costs compared to an existing liquid chromatography method and enables a qualitative analysis and a quantitative analysis to confirm a relatively precise content of the capsaicinoid.;COPYRIGHT KIPO 2014