(ISO 5564 International Standard Black pepper and white pepper, whole or ground Determination of piperine content - Spectrophotometric method Poivre noir et poivre blanc, entier ou en poudre -- Détermination de la teneur en piperine -- Méthode spectrophotometrique First edition - 1982-11-15 UDC 633.841 : 543.8 Ref. No. ISO 5564-1982 (E) SO 5564-1982 (E) Descriptors : agricultural products, spices, pepper, tests, spectrophotometric analysis. Price based on 2 pages Not for Resale Foreword Iso (the International Organization for Standardization) is a worldwide federation of national standards institutes (iso member bodies). The work of developing Inter- national Standards is carried out through iSO technical committees. Every member body interested in a subject for which a technical committee has been set up has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with iso, also take part in the work. Draft International Standards adopted by the technical committees are circulated to the member bodies for approval before their acceptance as International Standards by the ISO Council. International Standard ISO 5564 was developed by Technical Committee ISO/TC 34, Agricultural food products, and was circulated to the member bodies in February 1981. It has been approved by the member bodies of the following countries : Austria Italy Portugai Canada Kenya Romania Korea, Dem. P. Rep. of Czechoslovakia South Africa, Rep. of Egypt, Arab Rep. of Korea, Rep. of Spain Malaysia Ethiopia Sri Lanka Netherlands France Thailand Germany, F. R. New Zealand Turkey Hungary Peru United Kingdom Philippines India USSR Ireland Poland Yugoslavia No member body expressed disapproval of the document. International Organization for Standardization, 1982 Printed in Switzerland Copyright Interational Organization for Standardization itted without license from IHS Not for Resale ISO 5564-1982 (E) INTERNATIONAL STANDARD Black pepper and white pepper, whole or ground Determination of piperine content -- Spectrophotometric method Introduction 5 Reagent The method described in this international Standard is based 5.1 Ethanol, 96 % (V/ V). on a number of international collaborative studies carried out over a long period of time. Necessarily, the method seeks to optimize a number of variables in an attempt to define pro- 6 Apparatus cedures and provide a common measure of the pungency of pepper. Usual iaboratory equipment, and in particular 6.1 Extraction apparatus, comprising the following com- 1 Scope and field of application ponents joined together by means of ground-glass joints This International Standard specifies a spectrophotometric 6.1.1 Flask, round-bottomed, of capacity 100 ml. method for the determination of the piperine content of black or white pepper (Piper nigrum L.), in whole or in ground form. 6.1.2 Refiux condenser. References 6.1.3 Anti-bumping granules : glass beads. ISo 939, Spices and condiments - Determination of moisture content -- Entrainment method. 6.2 One-mark volumetric flasks, of capacities 25, 50 and 100 ml, complying with the requirements of IS0 1042, and ISo 948, Spices and condiments -- Sampling. wrapped in aluminium foil or black tape (6.4). Iso 2825, Spices and condiments - Preparation of a ground 6.3 Filter paper. sample for analysis. Aluminium foil or black tape. 6.4 3 Definition 6.5 Pipettes, one-mark, of capacity 5 ml, complying with 3.1 piperine content : The quantity of pungent compounds the requirements of ISO 648. (piperine and its analogues) in the product, determined by the procedure specified in this International Standard, and ex- pressed as a percentage by mass. 6.6 Spectrophotometer, capable of accurately measuring absorbances at 343 nm, and provided with a pair of matched silica cells, or cells transparent to ultraviolet radiation, of optical Principle path length 1 cm. Extraction of the pungent compounds with ethanol and spec- 6.7 Analyti