ISO 5564:1982
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Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method
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English, French
01-11-1982
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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.
| Committee |
ISO/TC 34/SC 7
|
| DevelopmentNote |
Also numbered as BS 4585-12(1983) (08/2005)
|
| DocumentType |
Standard
|
| Pages |
2
|
| PublisherName |
International Organization for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| BIS IS 16360 : 2017 | Identical |
| NFV 32 078 : 2000 | Identical |
| UNE-ISO 5564:2010 | Identical |
| UNE-ISO 11162:2011 | Peppercorns (piper nigrum L.) in brine. Specification and test methods. |
| UNE-ISO 11027:2011 | Pepper and pepper oleoresins. Determination of piperine content. Method using high-performance liquid chromatography. |
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