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ISO 7543-2:1993

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

Publication date:   Jul 8, 1993

General information

90.92 Standard to be revised   Sep 20, 2024

ISO

ISO/TC 34/SC 7 Spices, culinary herbs and condiments

International Standard

67.220.10   Spices and condiments

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Scope

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.

Life cycle

NOW

PUBLISHED
ISO 7543-2:1993
90.92 Standard to be revised
Sep 20, 2024

REVISED BY

IN_DEVELOPMENT
ISO/CD 7543-2