GB/T 21266-2007Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products (English PDF)
辣椒及辣椒制品中辣椒素类物质测定及辣度表示方法
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
December 24, 2007
Implementation date
March 1, 2008
Scope
GB/T 21266-2007 is the English-translated version of 辣椒及辣椒制品中辣椒素类物质测定及辣度表示方法.
GB/T 21266-2007 is the Chinese standard "Determination of total capsaicinoid content and representation of pungency degree in capsicum and its products".
Its scope clause reads: This standard specifies the method for the determination of pepper and pepper products capsaicinoids by high performance liquid chromatography (HPLC) and spicy degrees method.
This standard applies to the determination and spicy chili and chili products capsaicinoids representation. The detection limit. capsaicin, dihydro capsaicin were 100ng; detectable concentration. capsaicin, dihydro capsaicin were 1mg/kg; linear In the range of 1mg/L ~ 150mg/L. Its clauses include terms and definitions; reagents.
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Document preview — GB/T 21266-2007
National Standard of the People's Republic of China
- ICS
- 67.240
- Classification
- X 04
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- 1 Scope
- 2 Normative references
- 3 Terms and Definitions
- 5 Reagents
1 Scope
This standard specifies the method for the determination of pepper and pepper products capsaicinoids by high performance liquid chromatography (HPLC) and spicy degrees method.
This standard applies to the determination and spicy chili and chili products capsaicinoids representation.
The detection limit. capsaicin, dihydro capsaicin were 100ng; detectable concentration. capsaicin, dihydro capsaicin were 1mg/kg; linear
In the range of 1mg/L ~ 150mg/L.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
Laboratory use specifications and test methods GB/T 6682-1992 Analysis
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
Internationally used to indicate the strength of feeling hot quantized value.
3.2
Spicy strength indicates the degree of quantization values, expressed in degrees.
3.3
Produced in the consumption of spicy chili fruit vanilla amide alkaloid substance collectively.
Note. Where capsaicin, dihydro capsaicin content of the two substances about 90% of total capsaicinoids substance is the most pungent, spicy influence of the most important ingredients.
Principle 4
Crushed or mashed homogeneous sample capsaicinoids with methanol - a mixed solvent by ultrasonic extraction tetrahydrofuran (1 + 1), and then by reverse
Phase high performance liquid chromatography - UV-Vis detector chromatographic analysis, using external standard.
5 Reagents
5.1 Water
in line with GB/T 6682-1992 level.
5.2 Methanol
chromatographically pure.
5.3 tetrahydrofuran
chromatography.
5.4
methanol - tetrahydrofuran (1 + 1) mixture.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
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