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67.220.10 Spices and condiments
New standards
ISO 11027:2026
Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography
Scope: This document specifies a method for the determination of piperine content of peppers (Piper nigrum Linnaeus), whole or ground, as well as their extracts (Oleoresins) by high performance liquid chromatography.
This method also enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).
This method also enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).
Base documents:
Replaces: ISO 11027:1993
Replaced standards
ISO 11027:1993
Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography
Scope: Specifies a method for the determination (by high-performance liquid chromatography) of the piperine content of ground pepper, whole pepper and oleoresins of pepper. The method enables a separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).
Base documents:
Replaced: ISO 11027:2026