[Determination of capsaicinoid content after chromatographic separation of peppers]

The content of capsaicinoids calculated on capsaicin was determined in the native Fructus Capsici, using the methods described in FP IV, DAB 7 and Ph. Hungarica 7. All modifications which were introduced allow on the performance of the analysis according to the equipment of laboratories and also in drugs containing various content of capsaicin. The statistical estimations which were carried on give evidence that obtained results are reproducible. The presented methods can be applied to serial analysis.