Capsaicin content
The capsaicin content of chillies was measured by using spectrophotometric method, reported by Sadasivam and Manickam (1997) with slight modifications. Two gram of green chilli paste was taken in 100 ml ethyl acetate and allowed it to stand for 24 h, from that an extract of 1 ml was taken and made the volume to 5 ml using ethyl acetate, to that extract, 0.5 ml of vanadium oxy chloride (Sigma Aldrich, India) solution (vanadium oxychloride 0.5% in ethyl acetate) was added just before taking the absorbance of the sample. Pure capsaicin (0.01%) in ethyl acetate (10 mg in 100 ml) was taken as standard. The absorbance of the blank, standard and sample was read at 720 nm. A colour change was observed after the addition of vanadium oxychloride, the extract changed from green to yellow colour. The readings were taken when the extract was in green colour.
Capsaicin contentThe capsaicin content of chillies was measured by using spectrophotometric method, reported by Sadasivam and Manickam (1997) with slight modifications. Two gram of green chilli paste was taken in 100 ml ethyl acetate and allowed it to stand for 24 h, from that an extract of 1 ml was taken and made the volume to 5 ml using ethyl acetate, to that extract, 0.5 ml of vanadium oxy chloride (Sigma Aldrich, India) solution (vanadium oxychloride 0.5% in ethyl acetate) was added just before taking the absorbance of the sample. Pure capsaicin (0.01%) in ethyl acetate (10 mg in 100 ml) was taken as standard. The absorbance of the blank, standard and sample was read at 720 nm. A colour change was observed after the addition of vanadium oxychloride, the extract changed from green to yellow colour. The readings were taken when the extract was in green colour.
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