The colorimetric method of determination of capsaicin, which was proposed by Fordor in 1931 was modified considering the stability of the coloration, which had been the most inadequate trouble for the determination. The optimum conditions for the colorimetric measurements were worked out ( Fig. 1 and Table 1). Development of the color was carried out by addition of ammonium vanadate and concentrated hydrochloric acid to the acetone extract of capsaicin, as like the method of Fordor. The color intensity was measured 6 minutes after the development of the color, using the S72-filter ( Pulfrich photometer ) and the amount of the capsaicin involved was determined from the standard curve ( Fig. 2 and Table 1). The measurements were well reproducible with probable error of about 4/o. The method of North, recently reported, gives usually low value of capsaicin, _ probably because of the complicated treatment of separation of row capsaicin from other phenolic methoxy-compounds. Eight spieces of Capsicum were analysed and data were given (Table 3 ).
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