GSO ISO 7543-2:2014
ISO 7543-2:1993
Gulf Standard
Current Edition
·
Approved on
25 December 2014
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography
GSO ISO 7543-2:2014 Files
English
5 Pages
Current Edition
Reference Language
OMR
21.08
GSO ISO 7543-2:2014 Scope
This part of ISO 7543 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.
NOTE 1 A spectrometry method is given in ISO 7543-1.1)
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