Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography

Document Number: ISO 7543-2:1993
File Size: 943 kB
Language: English
Provider: ANSI
Shipping: Available for download - Link will be provided in My ComplianceOnline section

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Product Details

Specifies a method for the determination, by high-performance liquid chromatography, of the total capsaicinoid content of whole or powdered chillies (usually Capsicum frutescens L.) and their extracts (oleoresins). This content is calculated from the total of capsaicin, nordihydrocapsaicin and dihydrocapsaicin, expressed as nonyl acid vanilylamide, which is the chosen reference substance. This method enables the separation of capsaicin and nonyl acid vanilylamide.

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