determination of pepper

determination of pepper, Total:8 items.

The international standard classification for "determination of pepper" includes: Spices and condiments , Animal and vegetable fats and oils .

The Chinese standard classification for "determination of pepper" includes: Grease and oil processing and products , Aromatics, seasoner crop and product .

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

• GB/T 17527-1998 Determination method of pepper essential oils content
• GB/T 17528-2009 Determination of piperine content—Method using HPLC
• GB/T 17527-2009 Determination of pepper essential oils content
• GB/T 17528-1998 Determination of piperine content--Spectrophotometric method

Professional Standard - Agriculture

• NY/T 455-2001 Pepper[ISO 959-1: 1989, Pepper (piper nigrum Linnaeus), whole or ground - Specification - Part 1: Black pepper, MOD;ISO 959-2: 1989, Pepper (piper nigrum Linnaeus), whole of ground - Sp

Group Standards of the People's Republic of China

• T/CFNA 6513-2022 Light Berries Test Method in Black/White Pepper

Association Francaise de Normalisation

• NF V32-079:1990 Spices and condiments. Whole or ground pepper and pepper oleoresin. Determination of piperine content by high performance liquid chromatography.
• NF V32-078:2000 Black pepper and white pepper (Piper nigrum L.), whole or ground - Determination of alcaloids (expressed as piperine) - Spectrometric method.

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