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Determination of capsiciu by high performance liquid chromatography

ZHAO Ren-bang,CUI Tong,GUO Xiu-min,GE Wei, ZHANG Dong,LIU Shu-chen (Deqartment of Food,Agricultural University of Hebei,Baoding 071001,China)  
The Determination of capsiciu which is in pepper was studied by means of high performance liquid chromatography(HPLC).The experimental results showed that the capsiciu can be separated from other pigments by HPLC.The HPLC system was consisted of Hypersil BDS C 18(5 μm,250 mm×46 mm.) and UV detector set at 280 nm .The mobile phase was V(CH 3OH)∶V(H 2O)=85∶15 with a flow rate of 0.6 mL/min .The linear equation was Y=7.97+11.2X and correlation coefficients was 0.999 9.The average recovery was 95.71.The detection limit was 0.67 ng.The experiment showed that this method is sensitive, accurate and reliable.
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