Spices and condiments. Chilies and their oleoresins. Determination of total capsaicinoids. Spectrometric method.

La norme décrit une méthode de dosage par spectrométrie des principes piquants (capsaïcinoïdes) des piments en l'état et des oléorésines de piment. Cette méthode est une alternative à la méthode par chromatographie liquide à haute performance décrite dans la norme NF V 32-070 et sera notamment utilisée par les laboratoires ne possédant pas l'équipement CLHP.

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Main informations

Collections

National standards and national normative documents

Publication date

April 1992

Number of pages

7 p.

Reference

NF V32-071

ICS Codes

67.220.10 Spices and condiments

Classification index

V32-071

Print number

Sumary

Spices and condiments. Chilies and their oleoresins. Determination of total capsaicinoids. Spectrometric method.

La norme décrit une méthode de dosage par spectrométrie des principes piquants (capsaïcinoïdes) des piments en l'état et des oléorésines de piment. Cette méthode est une alternative à la méthode par chromatographie liquide à haute performance décrite dans la norme NF V 32-070 et sera notamment utilisée par les laboratoires ne possédant pas l'équipement CLHP.

Standard replaced by (1)

NF ISO 7543-1

July 1995

Standard Current

Chillies and chilli oleoresins. Determination of total capsaicinoid content. Part 1 : spectrometric method.

Specifies a method for the determination, by a spectrometric method, of the total capsaicinoid content of whole or powdered chillies and their oleoresins. This method of analysis requires discoloration by carbon black.

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