The contents of capsaicinoids were analyzed by HPLC to evaluate the extracted effect. The HPLC separation conditions including
the ratio of mobile phase (methanolewater) andflow rate were
firstly investigated and the satisfactory chromatographic conditions were summarized in Section2.5.1. The HPLC chromatograms
of standard compound (capsaicin) and the crude extract were
shown inFig. 2, respectively