I need an alternative for the development of color during sample preparation for determination of capsaicin using colorimetry.
It has been used for this purpose:
Kosuge, S., Inagaki, Y. & Uchara, K., Chemical Constitution of the pungent principles. 1. Isolation of the pungent principles. Nagei Kagaku Kaishi. 1958, 32, p578.
David, L.; Bente, W.; George, C. Instrumental methods in food and beverage analysis.
Elsevier. 2000, 51, pp1045-1047.
It has been used. Please refers literature given by James .
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