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ISO 5564:1982 (R2024)
Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method
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Summary
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.
Notes
90.93 : Norme internationale confirmée
Technical characteristics
| Publisher | International Organization for Standardization (ISO) |
| Publication Date | 11/01/1982 |
| Confirmation Date | 10/15/2024 |
| Edition | 1 |
| Page Count | 2 |
| EAN | --- |
| ISBN | --- |
| Weight (in grams) | --- |
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Previous versions
01/11/1982
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