Determination of capsaicin content

1957

REP.PP-0177

The methods used so far for the determination of capsaicin content do not give results of satisfactory accuaracy and reliability. In order to approach this problem the authors developed a new method, th eprinciple of which is based on the observation that, under strictly prescribed conditions in alkaline-ethanolic medium, diazo-sulphanilic acid and capsaicin undergo a specific colour reaction. The intensity of the colour is proportional to the amount of capsaicin partaking in the reaction. Several controlling measurements were carried out to determine the reproducibility of the new method which gives results of an accuracy of +- 10%, provided the capsaicin content is not below 5 mg/100 g, and moisture content not above 20%. [AS]

v.11:137-149, ACTA CHIMICA ACADEMIAE SCIENTIARUM HUNGARICAE

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