GB/T 30388-2013 in English

VALID

Chillies and chilli oleoresins—Determination of total capsaicinoid content—Method using HPLC

Issued on:2013-12-31
Implemented on:2014-06-22
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $120.00
$117.00

Standard No:	GB/T 30388-2013
Document status:	VALID
Title in English:	Chillies and chilli oleoresins—Determination of total capsaicinoid content—Method using HPLC
Title in Chinese:	辣椒及其油树脂总辣椒碱含量的测定高效液相色谱法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2013-12-31
Implemented on:	2014-06-22
ICS Classification:	67.220.10-Spices and condiments
Chinese Classification:	B36-Aromatics, seasoner crop and product
Professional Classification:	GB-National Standard
Related Keywords:	total capsaicinoid content method total capsaicin content chilli oleoresins determination high performance liquid chromatography method hplc scopethis standard
Related Topics:	Liquid Chromatography of Oil in Water chili Capsaicin HPLC Four grade chili GB/T 30388-2013 Determination of formaldehyde content in resin handicrafts by high performance liquid chromatography Liquid phase content peak liquid color high performance liquid chromatography high performance liquid chromatography gc content Total Nitrogen by Liquid Chromatography HPLC English high performance liquid chromatography english Total phenol content liquid phase chili orange Chromatogram Chili oil HPLC columns and their HPLC content pepper high performance liquid chromatography english The method of chili oil How to grow hot peppers content of chili Fat Content in Peppers Pepper Fat Content chili fat Four grade chili High performance liquid chromatography resin Typical Chromatography capsaicin content capsaicin content Determination of Naphthalene Content by RP-HPLC HPLC liquid color liquid + color High performance liquid phase content determination method HPLC version Chromatography resin Alkali content HPLC Standards HPLC a base peak Pepper Fat Content Alkali content HPLC content Fat Content in Peppers kg capsaicin Capsaicin HPLC Analysis Fat Content in Peppers fat in peppers Liquid Chromatography Measuring Range all of chili Detect peppers GBT30388 GB/T 30388-2013 Method for determining the relative content of capsaicin HPLC content HPLC Determination of choline content by liquid chromatography HPLC Silicone carbon resin crystal phase content Berberine liquid chromatography detection method How to test the spiciness of chili powder Chili Oil Execution Capsaicin detection in oils and fats HPLC Chili pepper spiciness detection method Chili pepper spiciness company Determination method of chromatographic content of hydroxycamptothecin Capsaicin quantification method Liquid caustic soda content measurement method

《GB/T 30388-2013辣椒及其油树脂总辣椒碱含量的测定高效液相色谱法》由TC408（全国辛香料标准化技术委员会）归口，主管部门为中华全国供销合作总社。
本标准规定了辣椒及其油树脂中总辣椒碱含量的高效液相色谱测定法。
本标准适用于辣椒及其油树脂中总辣椒碱含量的高效液相色谱测定。

Scope

This standard specifies the high performance liquid chromatography method for the determination of total capsaicin content in pepper and its oleoresin. This standard is applicable to the determination of total capsaicin content in pepper and its oleoresin by high performance liquid chromatography.

More samples: GB 18306-2015 QC/T 942-2021 YD/T 3934-2021

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GB/T 30388-2013 in English

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