ISO 7543-1:1994 PDF
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method
Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 1: Spectrometric method
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 4
- Дата публикации:
- 15 декабря 1994 г.
- Издание:
- ISO IS 7543 edition 1 version 1
- ICS:
- 67.220.10
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.
Abstract
Overview
specifies a spectrometric method for determining the total capsaicinoid content in whole or powdered chillies and their oleoresins. As part of the series, this international standard ensures harmonized testing and analysis for capsaicinoid quantification, providing reliable results essential in the spice and food industries. This method uses discoloration by carbon black and involves absorbance measurements at specified wavelengths. The standard is developed by ISO/TC 34, involving experts from the fields of agricultural food products and spices.
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