ISO 5564:1982

Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method

Describes a method based on a number of international collaborative studies carried out over a long period of time. The method seeks to optimize a number of variables in an attempt to define procedures and provide a common measure of the pungency of pepper. The principle consists in the extraction of the pungent compounds with ethanol and spectrophotometric measurement at 343 nm.

SDO:

ISO

Language:

English

ICS Codes:

67.220.10

Status:

Published

Publish date:

1982-10-31

Standard Number:

ISO 5564:1982