NF V32-070

Spices and condiments. Chillies and their oleoresins. Determination of total capsaicinoids by high performance liquid chromatography.

La norme décrit une méthode de dosage par chromatographie liquide haute performance (HPLC) des principes piquants (capsaïcinoïdes) des piments en l'état et des oléorésines de piment. Cette méthode remplace avantageusement les méthodes de dosage des capsaïcinoïdes totaux par chromatographie en couche mince ou par chromatographie sur papier car elle ne cause pas d'irritations aux analystes, dues aux manipulations des capsaïcinoïdes et permet de déceler des fraudes éventuelles dues à l'addition de capsaïcine de synthèse (nonyl acide vanilylamide).

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