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DIN 10234:2003-02
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DIN 10234:2003-02
Analysis of spices and condiments - Determination of capsaicinoid content of powdered paprika, paprika oleoresins, powdered chillies and chillie oleoresins - Method using high performance liquid chromatography (HPLC)More info
The document specifies a routine-method for the determination of capsaicinoides of powdered paprika and paprika oleoresins by HPLC. The method is applicable to the determination of capsaicinoid contents of more than 10 microgram per gram. If the sample extracts have been diluted correspondingly the method may be suitable for the determination of powdered chillies and chillie oleoresins also.
| Author | DIN |
|---|---|
| Editor | DIN |
| Document type | Standard |
| Format | File |
| Cancellation date | |
| Confirmation date | |
| expiration_de_validite | |
| ICS | 67.220.10 : Spices and condiments
|
| Number of pages | 11 |
| Replace | DIN 10234 (2002-04) |
| Year | 2003 |
| Document history | DIN 10234 (2003-02) |
| Country | Germany |
| Keyword | 10234 |