T/CSIQ 77002-2020 Active Group standards

T/CSIQ 77002-2020 Determination of content of pungent seasoning compounds and classification of spiciness

Publish Date: 2020-09-29 Implement Date: 2020-09-29 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CSIQ 77002-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Spices and seasonings

Publish Date: 2020-09-29

Implement Date: 2020-09-29

Scope

Main technical content: This document specifies the method for determining the content of capsaicinoids in spicy seasonings, as well as the methods for calculating spiciness and grading. This document is applicable to the determination of the content of capsaicinoids in spicy seasonings by high-performance liquid chromatography (fluorescence detector) and the determination of the spiciness and grading of spicy seasonings