It seems like I'll be having the possibility to do some capsaicin concentration measurements on capsicum. It would make a marvellous topic for my EE (Extended Essay). Has anyone here any experience on doing such measurements? I could also use some information on usage of the HPLC device.

I know that  the HPLC is used, but that's about that. How is the device to be adjusted? How to make the standard solutions? As far as I have understood, the standard solutions require pure capsaicin? Where to get such thing?

I'm not planning to buy Blair's stuff for this, it's way too expensive and there's too much of capsaicin. I found a company that sells chemical substances, they have also capsaicin.