Determination of Three Capsaicins in Crayfish Seasoning by HPLC-MS/MS
In this study,QuEChERS-HPLC-MS/MS was used to determine the contents of three capsaicin in crayfish seasoning.The samples were extracted by acetonitrile and purified with a composite adsorbent containing MgSO4,C18,PSA and GCB.The method is simple,efficient and sensitive,and is suitable for the determination of capsaicin content in crayfish seasoning.
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