GB/T 21266-2007 Active National standards

GB/T 21266-2007 Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products

Publish Date: 2007-12-24 Implement Date: 2008-03-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 21266-2007

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Basic standards and general methods

ICS Name: Sensory analysis

Publish Date: 2007-12-24

Implement Date: 2008-03-01

Pages: 8 pages

Scope

This standard specifies the method for determining capsaicinoids in chili peppers and chili pepper products by high-performance liquid chromatography (HPLC) and the method for expressing the spiciness of chili peppers. This standard is applicable to the determination of capsaicinoids in chili peppers and chili pepper products and the expression of their spiciness. The detection limit of this method for capsaicin and dihydrocapsaicin is 100 ng; the detection concentration is 1 mg/kg for both capsaicin and dihydrocapsaicin; and the linear range is 1 mg/L to 150 mg/L.