Advantages and disadvantages of capsaicin

The advantage is that the spiciness of pepper products is mainly determined by the content of capsaicin. The chemical name of capsaicin is 8-methyl-6-decene vanillin, which is an amide derivative of vanillin separated from pepper fruit. It has multiple effects such as anti-bacterial, anti-inflammatory, anti-cancer, weight loss, etc. As a non-toxic and harmless pure natural substance, it has been used in medicine, food, military industry and other fields. The disadvantage is to use the substance that produces hot taste in pepper fruit, which is called capsaicin. Excessive capsaicin is harmful to human body. When eating too much capsaicin, it will severely stimulate the gastrointestinal mucosa, causing stomach pain, diarrhea, burning and tingling of the anus, and inducing gastrointestinal diseases.

Principle of Capsaicin Detector

Based on competitive enzyme-linked immunosorbent assay. Add capsaicin and capsaicin enzyme marker to the test well, and the capsaicin in the sample competitively binds to the capsaicin antibody connected to the well. After mixing and culturing for 30 minutes, pour out the solution in the pores, wash out the unconjugated molecules in the pores, add colorless substrate solution, and incubate for 10 minutes. All the bound enzyme markers will convert the substrate into blue substances. The darker the color is, the less the capsaicin content is. On the contrary, the higher the capsaicin content is. Add the stop solution and read the absorbance value on the microplate reader. Compare the unknown concentration sample with the standard absorbance value to get the capsaicin concentration of the sample.

Product Features:

※ Accurate results and high cross reaction rate

※ The detection speed is fast, the results can be obtained in one hour, and the detection cost is relatively low

※ Single sample can be analyzed, or samples can be analyzed in batches

※ Semi quantitative and quantitative analysis

※ The low detection limit of the kit is: 1000 ppb (spicy food), 100000 ppb (chili oil)

Result Judgment

1. The semi quantitative results can be determined according to the absorbance value of the sample and the standard absorbance value. If the absorbance value of the sample is lower than the absorbance value of a certain standard, it means that the capsaicin content of the sample is greater than the capsaicin concentration of this standard, and if the absorbance value of the sample is higher than the absorbance value of a certain standard, it means that the capsaicin content of the sample is less than the capsaicin concentration of this standard.

2. To determine the quantitative results, it is necessary to draw a curve chart with the logarithm of the standard concentration as the X axis and the percentage of the standard absorbance value (Bo%=absorbance of each standard concentration/0 standard absorbance) as the Y axis, connect the points of the standard concentration and absorbance percentage with a straight line, and find the concentration of the corresponding sample on the X axis according to the percentage of the absorbance value of the sample, If the absorbance value of the sample is greater than the absorbance value of the minimum standard or less than the absorbance value of the maximum standard, it means that the content of capsaicin in the sample is less than 1.0 ppb or more than 100 ppb.

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