[CH] Extraction of Capsaicin

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Hello-
    I just subscribed to this list today and noticed all the great
information that people have had. I am a college student and am doing a
research project involving the extraction of capsaicin from peppers. I
noticed that there are two methods to determine the "heat" of the pepper,
one being the taste test diluted in water (Scoville's original method) and
also the HPLC method. Now, using the HPLC, does anyone know how I can
convert my results to Scoville units. I am going to try both methods for
accuracy but need a way to convert HPLC data into Scoville units. Any
information would be greatly appreciated. Thank You.

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