BS 4585-18:1996
Current
The latest, up-to-date edition.
Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)
Hardcopy , PDF
English
15-02-1996
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Committees responsible
Foreword
Method
1 Scope
2 References
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Expression of results
10 Test report
List of references
| Committee |
AW/34
|
| DevelopmentNote |
Supersedes 95/500122 DC (08/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
|
| DocumentType |
Standard
|
| Pages |
8
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
This Part of BS 4585 describes a method for the determination, by high-performance liquid chromatography (HPLC), of the total capsaicinoid content of whole and powdered chillies and their oleoresins.
| BS 7087-11:1996 | Herbs and spices ready for food use Specification for ground paprika |
| ISO 7543-2:1993 | Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using high-performance liquid chromatography |
| BS EN ISO 3696:1995 | Water for analytical laboratory use. Specification and test methods |
| BS 4585-2:1982 | Methods of test for spices and condiments Determination of moisture content (entrainment method) |
| BS 4540-1:1981 | Sampling of spices and condiments Methods of sampling |
| BS 4540-2:1982 | Sampling of spices and condiments Method for preparation of a ground sample for analysis |
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