The substance that produces a spicy taste in chili fruits is called capsaicin. Excessive intake of capsaicin is harmful to the human body. When consumed in excess, it can severely irritate the gastrointestinal mucosa, causing stomach pain, diarrhea, and burning pain in the groin area, leading to gastrointestinal diseases.

Scope of application: The capsaicin detection kit utilizes the principle of competitive enzyme-linked immunosorbent assay to quantitatively detect capsaicin in dried chili peppers and chili oil.

Detection principle: The capsaicin toxin detection kit is based on competitive enzyme-linked immunosorbent assay. Add capsaicin and capsaicin enzyme markers to the test well, and the capsaicin in the sample competes with the capsaicin enzyme markers to bind to capsaicin antibodies attached to the micropores. After mixing and culturing for 30 minutes, pour out the solution from the wells, wash away the unbound molecules in the micropores, then add a colorless substrate solution and incubate for 10 minutes. All bound enzyme markers convert the substrate into a blue substance. The darker the color, the lower the capsaicin content. Conversely, the higher the capsaicin content. By adding a stop solution and reading the absorbance value on the host, the capsaicin concentration of the sample can be obtained by comparing the unknown concentration sample with the standard absorbance value.

The low detection limit of the reagent kit is 1000ppb (spicy food) and 100000ppb (chili oil).

Product Features:

Accurate results and high cross reactivity rate

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

● Can analyze individual samples or batch analyze samples

● Can perform semi quantitative and quantitative analysis

The low detection limit of the reagent kit is 1000ppb (spicy food) and 100000ppb (chili oil).