T/GZSX 009-2016 Active Group standards

T/GZSX 009-2016 Determination of capsaicin and dihydrocapsaicin in peppers and pepper products by high performance liquid chromatography with fluorescence detection

Publish Date: 2016-08-19 Implement Date: 2016-10-01 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/GZSX 009-2016

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Technical management

ICS Name: Food processing

Publish Date: 2016-08-19

Implement Date: 2016-10-01

Scope

Scope: This standard specifies the high-performance liquid chromatography fluorescence detection method for capsaicin and dihydrocapsaicin. This standard is applicable to the determination of capsaicin-like substances in chili peppers and chili pepper products. The detection limits for capsaicin in this standard are 0.1 mg/kg, and for dihydrocapsaicin are 0.02 mg/kg. Main technical content: Determination steps 6.1 Sample preparation 6.1.1 Dry chili peppers: Thoroughly grind and mix the sample, and weigh 0.2g to 0.5g (with an accuracy of 0.0001g). Depending on the capsaicin content of the sample, the sampling amount can be appropriately increased or decreased. 6.1.2 Chili pepper products such as oil chili peppers: Mix or grind the chili pepper products evenly, and weigh 0.5g to 2.0g (with an accuracy of 0.0001g). Depending on the capsaicin content of the sample, the sampling amount can be appropriately increased or decreased. 6.2 Extraction Weigh the prepared and mixed sample into a 50ml capped centrifuge tube, add 30ml of acetonitrile-tetrahydrofuran mixed solution (1:1), and extract by ultrasonic wave at 60℃ under water bath conditions for 30 minutes. Centrifuge at 5000rpm for 5 minutes.