ISO 5564:1982 Preview

Black pepper and white pepper, whole or ground -- Determination of piperine content -- Spectrophotometric method

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.


General information

  • Status :  Published
    Publication date : 1982-11
  • Edition : 1
    Number of pages : 2
  • :
    ISO/TC 34/SC 7
    Spices, culinary herbs and condiments
  • 67.220.10
    Spices and condiments

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