ISO-7543-2 › Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography

ISO-7543-2 - 1ST EDITION - CURRENT


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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.

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Document Number

ISO 7543-2:1993

Revision Level

1ST EDITION

Status

Current

Publication Date

July 15, 1993

Committee Number

ISO TC 34/SC 7