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 Pepper food ................ 10ppm

Recovery rate:

Pepper and Pepper food ................ 85 ±10%

Cross-reaction rate:

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

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