Capsaicin Assay ELISA Test Kit Pepper Oil Hotpot Condiment Dried Pepper

Capsaicin Assay ELISA Test Kit

CH97057

This product employs competitive enzyme immunoassay technology for the quantitative analysis of the spiciness of peppers and their products. It can accommodate up to 96 tests in total. When conducting duplicate tests, it can detect up to 47 samples at a time.

Preparation

Sample Extraction Solution

• Mix 70mL methanol and 30mL dimethyl sulfoxide and set aside.

Pepper Oil

(1)Weigh 0.5g homogenized sample into a suitable container, add 25mL sample extraction solution, vortex for 2min；

• Centrifuge at 4000rpm for 5min；
• Take 0.1mL of the supernatant, add 9.9mL deionized water, mix well.
• Take 0.1mL of the mixed solution from the previous step, add 0.9mL deionized water, mix well；
• Take 0.1mL of the mixed solution from the previous step, add 0.1mL sample diluent, mix well.

Dilution Factor:1

【For samples exceeding the detection limit, an additional step can be added between steps (2) and (3) dilute the liquid obtained in step (2) with methanol to an appropriate multiple before proceeding to the next step; multiply the final result by this multiple】

hotpot condiment

Hot pot base can be heated until melted before weighing; samples with solid particles need homogenization first.

• Weigh 3.0g homogenized sample into a suitable container, add 30mL sample extraction solution, vortex for 2min；
• Centrifuge at 4000rpm for 5min；
• Take 1mL of the supernatant, add 4mL sample extraction solution, mix well；
• Take 0.1mL of the mixed liquid, add 9.9mL deionized water, mix well；
• Take 0.1mL of the mixed solution from the previous step, add 0.9mL deionized water, mix well；

Take 0.1mL of the mixed solution from the previous step, add 0.1mL sample diluent, mix wel.

Dilution Factor:1