10ppm Spiciness Detection Food Safety Rapid Test Kit Capsaicin Assay Test Kit 96T

Capsaicin Assay ELISA Test Kit

Spiciness Detection Capsaicin Assay Test Kit 96T

                            CH97057

1. Principle

This test kit is based on the competitive enzyme immunoassay for the detection of Capsaicin in the pepper and pepper food. The coupling antigens are pre-coated on the micro-well stripes. The Capsaicin in the sample and the coupling antigens pre-coated on the micro-well stripes compete for the anti-Gen antibodies. After the addition of the enzyme conjugate, the TMB substrate is added for coloration. The optical density (OD) value of the sample has a negative correlation with Capsaicin concentration in the sample. This value is compared to the standard curve and the content of the corresponding Capsaicin is subsequently obtained.

2. Technical specifications

Sensitivity : 10ppm Detect time: Approx. 30 min

Detection limit:

Pepper and pepperfood ................ 10ppm

Recovery rate:

Pepper and pepperfood ................ 85 ±10%

Cross-reaction rate:

Capsaicin.................................100 %

Dihydrocapsaicin...................100 %

3. Components

6× standard solution (1 mL each): 0 ppb, 10ppm, 30ppm, 90ppm, 270ppm, 810ppm

4. Materials required but not provided

Equipments: microplate reader, homogeniser, nitrogen-drying device, vortex, centrifuge, measuring pipets, balance (0.01 g).

Micropipettors: single-channel 20-200 µL, 100-1000µL, and multi-channel 250µL.

Reagents: Methanol(99%), DMSO(C₂H₆OS).