Methods of test for spices and condiments Determination of piperine content of pepper

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Hardcopy , PDF

Language(s)

English

Published date

29-04-1983

Publisher

British Standards Institution

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Spectrophotometric method. Applies to black and white pepper, whole or ground.

This International Standard specifies a spectrophotometric method for the determination of the piperine content of black or white pepper (Piper nigrum L.), in whole or in ground form.

Committee	AW/34
DevelopmentNote	Also numbered as ISO 5564 Supersedes 81/52168 DC (08/2005)
DocumentType	Standard
Pages	8
PublisherName	British Standards Institution
Status	Current

BS 7087-1:1989

Herbs and spices ready for food use Specification for black and white pepper (whole and ground)

BS 4585-2:1982	Methods of test for spices and condiments Determination of moisture content (entrainment method)
BS 4540-1:1981	Sampling of spices and condiments Methods of sampling
BS 1583(1961) : AMD 1197	ONE-MARK PIPETTES
BS 4540-2:1982	Sampling of spices and condiments Method for preparation of a ground sample for analysis

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BS 4585-12:1983

Methods of test for spices and condiments Determination of piperine content of pepper

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