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BSI
BS 4585-18:1996

BS 4585-18:1996

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Current

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Methods of test for spices and condiments Determination of total capsaicinoid content of chillies and chilli oleoresins (high-performance liquid chromatographic method)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

02-15-1996

Publisher

British Standards Institution

Committees responsible
Foreword
Method
1 Scope
2 References
3 Principle
4 Reagents
5 Apparatus
6 Sampling
7 Preparation of test sample
8 Procedure
9 Expression of results
10 Test report
List of references


This Part of BS 4585 describes a method for the determination, by high-performance liquid chromatography (HPLC), of the total capsaicinoid content of whole and powdered chillies and their oleoresins.

Committee
AW/34
DevelopmentNote
Supersedes 95/500122 DC (08/2005) Reviewed and confirmed by BSI, November 2011. (10/2011)
DocumentType
Standard
Pages
8
PublisherName
British Standards Institution
Status
Current
Supersedes

BS 7087-11:1996 Herbs and spices ready for food use Specification for ground paprika

ISO 7543-2:1993 Chillies and chilli oleoresins Determination of total capsaicinoid content Part 2: Method using high-performance liquid chromatography
BS EN ISO 3696:1995 Water for analytical laboratory use. Specification and test methods
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 4540-2:1982 Sampling of spices and condiments Method for preparation of a ground sample for analysis

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Hardcopy - English
PDF - English
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