Spices and condiments. Black pepper and white pepper, whole or ground. Determination of piperine content. Spectrophotometric method.

Main informations

Collections

National standards and national normative documents

Publication date

March 1982

Number of pages

3 p.

Reference

NF V32-078

ICS Codes

67.220.10 Spices and condiments

Classification index

V32-078

Print number

1 - 01/03/1982

International kinship

ISO 5564:1982

Standard replaced by (1)

NF V32-078

June 2000

Standard Current

Black pepper and white pepper (Piper nigrum L.), whole or ground - Determination of alcaloids (expressed as piperine) - Spectrometric method

La pipérine est le constituant qui donne la saveur brûlante et piquante au poivre. La teneur en pipérine est par conséquent corrélée directement avec la qualité du poivre.La méthode décrite permet uniquement de doser les alcaloïdes totaux, exprimés en pipérine. Si l'on souhaite doser la pipérine séparément des autres alcaloïdes (chavicine, piperitone, piperitine), il faut alors utiliser la méthode décrite dans la norme NF V 32-079 par chromatographique liquide à haute performance.

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