Active standard | Published: 01/11/1982

ISO 5564:1982

Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method
(Poivre noir et poivre blanc, entier ou en poudre — Détermination de la teneur en pipérine — Méthode spectrophotométrique)

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Detail information

Designation: ISO 5564:1982

Publication date: 01/11/1982

Pages: 2

Country: International technical standard

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Anotation

Description / Abstract: 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.

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