This standard specifies the determination method of capsaicin in vegetable oils and fats. This standard is applicable to the determination of capsaicin in vegetable oils and fats. The first method in this standard is time-resolved fluorescence immunochromatography, and the quantitative detection limit is 0.50 μg/kg. The second method of this standard is enzyme-linked immunosorbent assay, with a quantitative detection limit of 0.3 μg/kg. The third method of this standard is the colloidal gold method, with a qualitative detection limit of 2.00 μg/kg.
NY/T 3109-2017 history
2017NY/T 3109-2017 Determination of Capsaicin in Vegetable Oil - Immunoassay