ISO 5564:1982
Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method
OVERVIEW
Describes a method based on a number of international collaborative studies carried out over a long period of time. The method seeks to optimize a number of variables in an attempt to define procedures and provide a common measure of the pungency of pepper. The principle consists in the extraction of the pungent compounds with ethanol and spectrophotometric measurement at 343 nm.
COMMENTS
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PRODUCT DETAILS
| Status | Current |
|---|---|
| Edition | 1982 |
| No. of Pages | 2 |
| ICS Classification | 67.220.10 Spices and condiments |
| Committee | ISO/TC 34/SC 7 |
| Available for Purchase | For sale in Singapore only |
| Adoption | ISO |