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GB/T 30388-2013: Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Method using HPLC
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 30388-2013 | English | 154 |
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Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Method using HPLC
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GB/T 30388-2013
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Basic data | Standard ID | GB/T 30388-2013 (GB/T30388-2013) | | Description (Translated English) | Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Method using HPLC | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | B36 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 8,886 | | Quoted Standard | ISO 948; ISO 2825 | | Adopted Standard | ISO 7543-2-1993, IDT | | Regulation (derived from) | National Standards Bulletin 2013 No. 27 | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the total oleoresin capsicum and pepper alkali content by HPLC method. This standard applies to HPLC and oleoresin capsicum pepper total alkali content. | GB/T 30388-2013: Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Method using HPLC
---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Chillies and chilli oleoresins. Determination of total capsaicinoid content. Method using HPLC
ICS 67.220.10
B36
National Standards of People's Republic of China
Oleoresin capsicum and Determination of total alkali content of pepper
High Performance Liquid Chromatography
(ISO 7543-2.1993, IDT)
Issued on. 2013-12-31
2014-06-22 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
Translation of this standard method identical with 7543-2 ISO .1993 Part 2 Determination of capsaicin pepper and chilli oleoresins total content "
Score. high performance liquid chromatography method. "
Correspondence between the consistency of the standards of international documents and normative references of the following documents.
--- GB/T 12729.2-2008 Spices and condiments sampling method (ISO 948. 1980, NEQ);
--- GB/T 12729.3-2008 Spices and condiments analysis prepared by powder sample (ISO 2825. 1981, MOD).
The standard proposed by China Federation of Supply and Marketing Cooperatives.
This standard by the national spice Standardization Technical Committee (SAC/TC408) centralized.
This standard was drafted. Nanjing Institute of comprehensive utilization of wild plants, Chenguang Biotech Group Co., Ltd.
The main drafters of this standard. Chen Shirong, Wang Lei, Zhang Weiming, Zhou Li.
Oleoresin capsicum and Determination of total alkali content of pepper
High Performance Liquid Chromatography
1 Scope
This standard specifies the chili pepper and oleoresin total alkali content by High Performance Liquid Chromatography.
This standard applies to HPLC and chili pepper oleoresin total alkali content.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
ISO 948 Spices and condiments - Sampling methods (Spicesandcondiments-Sampling)
ISO 2825 Spices and condiments - Preparation of analysis of powder samples (Spicesandcondiments-Preparationofa
groundsampleforanalysis)
Principle 3
3.1 chili powder
Samples Soxhlet extractor with continuous extraction in tetrahydrofuran, according to the method specified in this standard measured by HPLC capsaicin
content.
3.2 whole pepper
The sample crush processing and extraction of powdered samples, according to the method specified in this standard pepper alkali content was measured by high performance liquid chromatography.
3.3 Oleoresin Capsicum
The methanol solution of oleoresin sample dilution, according to the method specified in this standard measured by HPLC capsaicin - tetrahydrofuran
content.
4 Reagents
Reagents were of analytical grade, distilled water, deionized water or equivalent purity.
4.1 Standards
Azelaic acid vanilla amide (synthetic capsaicin), under this standard conditions, the measured purity should be greater than or equal to 95%.
4.2 Solvent
4.2.1 tetrahydrofuran.
4.2.2 methanol.
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