Abstract Preview

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).


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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