ISO 7543-2:1993
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using high-performance liquid chromatography
OVERVIEW
Specifies a method for the determination, by high-performance liquid chromatography, of the total capsaicinoid content of whole or powdered chillies (usually Capsicum frutescens L.) and their extracts (oleoresins). This content is calculated from the total of capsaicin, nordihydrocapsaicin and dihydrocapsaicin, expressed as nonyl acid vanilylamide, which is the chosen reference substance. This method enables the separation of capsaicin and nonyl acid vanilylamide.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 1993 |
| No. of Pages | 5 |
| ICS Classification | 67.220.10 Spices and condiments |
| Committee | ISO/TC 34/SC 7 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |