Abstract Preview

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.


General information

  • Status :  Published
    Publication date : 1993-07
  • Edition : 1
    Number of pages : 5
  • :
    ISO/TC 34/SC 7
    Spices, culinary herbs and condiments
  • 67.220.10
    Spices and condiments

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