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DIN 10234:2003-02
Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)
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Summary
The document specifies a routine-method for the determination of capsaicinoides of powdered paprika and paprika oleoresins by HPLC. The method is applicable to the determination of capsaicinoid contents of more than 10 microgram per gram. If the sample extracts have been diluted correspondingly the method may be suitable for the determination of powdered chillies and chillie oleoresins also.
Technical characteristics
| Publisher | Deutsche Institut für Normung e.V. (DIN) |
| Publication Date | 02/01/2003 |
| Page Count | 11 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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