【摘要】 <正>评价辣椒品质时,辣味程度是很重要的一点。辣椒中的辣味成分主要为辣椒素（Capsaicin）,其化学式为C₁₈H₂₉NO₃。与传统提取方式相比,超声提取辣椒素具有简便、提取率高、操作时间短、溶剂用量少等优点；而采用高效液相色谱法测定辣椒中的辣椒素具有简便快更多还原

【Abstract】 The Determination of capsaicin that is in pepper was studied by means of high performance liquid chromatography（HPLC）.The HPLC system was consisted of ODS C₁₈（4.6 mm×250 mm,5μm）and UV detector set at 280nm.The mobile phase was V（CH₃OH）∶V（H₂O） =80∶20 with a flow rate of 0.8 mL/min.The experiment showed that this method is sensitive,accurate and reliable.更多还原