Capsaicine determination method

The invention relates to the technical field of food detection, and discloses a capsaicine determination method. The method comprises the following steps: I, preprocessing sample: drying and crushingchili, and collecting chili powder; II, extracting capsaicine: weighing, putting the sample into an extraction solvent, carrying out ultrasonic oscillation extraction for 1-10 minutes under a water bath condition of 60 DEG C, and then carrying out microwave extraction for 1-8 minutes to obtain an extract, wherein the extraction solvent is a mixed solution of methanol and tetrahydrofuran in a ratioof 1: 1; and III, determining the capsaicine content: determining the capsaicine content by high performance liquid chromatography. The method solves the problems of low working efficiency and poor timeliness caused by too long capsaicine extraction time during capsaicine content determination in the prior art. 本发明涉及食品检测技术领域，公开了辣椒素测定方法，包括如下步骤：步骤I：样品前处理，将辣椒烘干、粉碎后收集辣椒粉；步骤II：辣椒素的提取，称料后将样品置于提取溶剂中，在60℃水浴条件下超声震荡提取1-10min，而后微波提取