Specifies a method for the determination (by high-performance liquid chromatography) of the piperine content of ground pepper, whole pepper and oleoresins of pepper. The method enables a separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).
Status: PublishedPublication date: 1993-07
Edition: 1Number of pages: 5
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
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