T/TSSP 043-2023 Quick detection method for piperine content in peppercorns

Scope

Main Technical Content: 1. Scope This document specifies the rapid detection of safrole in pepper raw materials. It is applicable to the quality control of pepper raw materials in pepper production regions, procurement, and processing enterprises. 2. Normative References The content of the following documents is essential to this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest version (including all amendments) of the unspecified date referenced documents applies to this document. - GB/T 6682: Specifications and Test Methods for Analytical Laboratory Water - GB/T 12729.2: Sampling Methods for Spices and Seasonings - GB/T 12729.3: Preparation of Powder Samples for Spices and Seasonings Analysis - GB/T 30391: Pepper 3. Terms and Definitions 3.1 Pepper The fruit peels of Zanthoxylum schinifolium Sieb. et Zucc., Z. armatum DC., and Z. bungeanum Maxim. 3.2 Pepper raw materials Including dried pepper, fresh pepper, pepper powder, fried pepper, and closed-eye pepper as defined in GB/T 30391. 3.3 Pepper safrole The main flavor component of pepper, mainly consisting of hydroxy-α-zanthoxylate, hydroxy-β-zanthoxylate, hydroxy-γ-zanthoxylate, and other unsaturated fatty acid amides. 4. Principle The safrole component in the T/TSSP 043–2023 sample is extracted with methanol and has a maximum absorption at 270 nm. The absorbance is positively correlated with the safrole content in the extract solution. The absorption coefficient of the extract solution of different types of samples at 270 nm is different. The total safrole content in the sample is determined by converting the absorbance to the absorption coefficient. 5. Reagents, Equipment, and Instruments 5.1 Reagents 5.1.1 Methanol: HPLC-grade. 5.1.2 Microporous membrane filter: Organic phase filter with a pore size of 0.45 μm. 5.2 Instruments and Equipment 5.2.1 UV-Vis

Development Information

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