This standard was last reviewed and confirmed in 2021. Therefore this version remains current.
Specifies a method for the determination (by high-performance liquid chromatography) of the piperine content of ground pepper, whole pepper and oleoresins of pepper. The method enables a separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).
Status: PublishedPublication date: 1993-07
Edition: 1Number of pages: 5
Technical Committee: ISO/TC 34/SC 7 Spices, culinary herbs and condiments
- ICS :
- 67.220.10 Spices and condiments
Buy this standard
|std 1 40|
|std 2 40||Paper|
A standard is reviewed every 5 years
Stage: 90.93 (Confirmed)
Got a question?
Check out our FAQs
+41 22 749 08 88
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)
Keep up to date with ISO
Sign up to our newsletter for the latest news, views and product information.