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ISO 7543-2:1993

Current Revision

Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography

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Specifies a method for the determination, by high-performance liquid chromatography, of the total capsaicinoid content of whole or powdered chillies (usually Capsicum frutescens L.) and their extracts (oleoresins). This content is calculated from the total of capsaicin, nordihydrocapsaicin and dihydrocapsaicin, expressed as nonyl acid vanilylamide, which is the chosen reference substance. This method enables the separation of capsaicin and nonyl acid vanilylamide.


SDO ISO: International Organization for Standardization
Document Number ISO 7543
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO TC 34/SC 7
Publish Date Document Id Type View
Not Available ISO 7543-2:1993 Revision