《Table 1 Effect of extracting solvent on extraction of capsaicinoids》
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《Determination of Capsaicin and Dihydrocapsaicin in Capsicum( Capsicum annuum) Products by High Performance Liquid Chromatography-Fluorescence Detection( HPLCFLD)》
One sample of each of commercially available dried chilli,chilli powder,and chilli sauce was selected and added with standards at such three levels as 50,100,and 150 mg/kg,and capsaicin contents were determined according to the method in\""Pre-treatment of samples\"".The results are shown in Table 3.The recovery values of capsaicin and dihydrocapsaicin were in the range of 90.21%-104.7%,with an average recovery of capsaicin 95.94%and an average recovery of dihydrocapsaicin of95.39%.
图表编号 | XD0028006100 严禁用于非法目的 |
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绘制时间 | 2019.02.01 |
作者 | Wenjuan ZHENG、Lingtong HU、DANDan HU、Yu FANG |
绘制单位 | Shandong China Quality Inspection Co.,Ltd.、Shandong China Quality Inspection Co.,Ltd.、Shandong China Quality Inspection Co.,Ltd.、Shandong China Quality Inspection Co.,Ltd. |
更多格式 | 高清、无水印(增值服务) |
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