Capsaicin Detector

Instrument Introduction

The capsaicin detector adopts electrochemical measurement method, which can quickly and conveniently detect the level of natural capsaicin in various chili peppers and chili products. It is suitable for rapid detection of natural chili peppers and their products such as dried chili peppers, fresh chili peppers, chili powder, etc.

Instrument Principle

The capsaicin detector uses a disposable three electrode plate to enrich capsaicin on the surface of the working electrode under potential, and then gains and loses electrons under working voltage to undergo redox reactions. At this time, the current signal shows the corresponding redox peak on the display, and the content of capsaicin is quantitatively analyzed based on the magnitude of the peak current.

The spiciness of chili peppers and chili products is mainly determined by the content of capsaicin substances in chili peppers. Capsaicin like substances are the main source of food spiciness, and they are directly related to the spiciness of food. The higher the content of capsaicin, the greater the spiciness value, and the corresponding food is spicier.

Capsaicin like substances mainly include capsaicin and dihydrocapsaicin, which account for about 90% of the total amount of capsaicin like substances. The total content of capsaicin like substances can be obtained by measuring capsaicin and dihydrocapsaicin.

The unit of measurement for capsaicin content is mg/kg, and the unit of measurement for spiciness is the Scoville index, expressed as SHU. The spiciness corresponding to pure capsaicin is 16 million SHU. The conversion relationship between capsaicin and spiciness is 1mg/kg capsaicin=16SHU spiciness.

At present, the spiciest chili is Carolina Reaper chili, with a spiciness level between 1.5 million and 2.2 million SHU; The spiciness of ordinary dried chili peppers is generally between 30000 and 150000 SHU, mostly belonging to high spiciness chili peppers; The spiciness of Sichuan pepper is usually between 5000-20000 SHU; Sweet peppers have almost zero spiciness and do not contain capsaicin.

Technical Index

1. Sample detection range: 200-750000 SHU, adjusting the extraction method can detect up to 1.5 million SHU.

2. Repeatability RSD: ≤ 5%

3. Resolution: 5 SHU

4. Size: 182mm × 72mm × 50mm (length, width, height)

5. Charging power supply: 5V 2A

Instrument Characteristics

1. Plug and play, automatic recognition and detection

2. Android intelligent operating system, storing over 80000 pieces of data;

3. 3.5-inch ultra large display touch screen;

4. The detection efficiency is four times that of enzyme immunoassay

5. Equipped with USB communication interface, convenient for data reading and export, exporting results as Excel spreadsheets;

6. Built in Pinyin input method, capable of editing both Chinese and English information;

7. Use continuously for 8 hours;