GB/T 30389-2013 Active National standards

GB/T 30389-2013 Chillies and chilli oleoresins—Determination of total capsaicinoid content—Spectrophotometric methods

Publish Date: 2013-12-31 Implement Date: 2014-06-22 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 30389-2013

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Spices and seasonings

Publish Date: 2013-12-31

Implement Date: 2014-06-22

Pages: 6 pages

Scope

This standard specifies the ultraviolet spectrophotometric method for determining the total capsaicin content in whole chili peppers or chili powder (Capiscum frutescens L.) and their oil resins.
This standard is applicable to the ultraviolet spectrophotometric determination of the total capsaicin content in chili peppers and their oil resins.
For samples that cannot be effectively decolorized using activated carbon under the experimental conditions of this standard, high-performance liquid chromatography should be used instead.