This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
Specifies a method for the determination (by high-performance liquid chromatography) of the piperine content of ground pepper, whole pepper and oleoresins of pepper. The method enables a separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).
Status : PublishedPublication date : 1993-07
Edition : 1Number of pages : 5
Technical Committee:Spices, culinary herbs and condiments
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