ISO INTERNATIONAL STANDARD 7543-1 First edition 1994-12-15 Chillies and chilli oleoresins Determination of total capsaicinoid content Part 1: Spectrometric method Piments et leurs oleoresines - Détermination de la teneur en capsaicinoides totaux - Partie 1:Méthode par spectrométrie ISO Reference number ISO 7543-1:1994(E) ISO 7543-1:1994(E) Foreword ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (IsO member bodies). The work of preparing International Standards is normally carried out through IsO technical committees. Each member body interested in a subject for which a technical committee has been established 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. IsO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of electrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. International Standard ISO 7543-1 was prepared by Technical Committee ISO/TC 34, Agricultural food products, Subcommittee SC 7, Spices and condiments. ISO 7543 consists of the following parts, under the general title Chillies and chilli oleoresins -Determination of total capsaicinoid content. - Part 1: Spectrometric method Part 2:Method using high-performance liquid chromatography C ISO1994 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from the publisher. International Organization for Standardization Case Postale 56 · CH-1211 Geneve 20 · Switzerland Printed in Switzerland ii ISO7543-1:1994(E) INTERNATIONAL STANDARD ISO Chillies and chilli oleoresins Determination of total capsaicinoid content : Part 1: Spectrometric method 1 Scope 3 Principle This part of iSO 7543 specifies a method for the de- Determination of the absorption of a methanolic sol- termination, by a spectrometric method, of the total ution of the extracts of chillies or chilli oleoresins at capsaicinoid content of whole or powdered chillies wavelengths of 248 nm and 296 nm. (usually Capiscum frutescens L.) and their oleoresins. 3.1 Chillies in powder form This method of analysis requires discoloration by car- bon black. In certain cases, this discoloration cannot Extraction with tetrahydrofuran, then determination be achieved under the experimental conditions de- of the capsaicinoids by spectrometry. in accordance scribed. Then it is necessary to use the method of with the method described in this part of iSO 7543. determination of capsaicinoids by high-performance liquid chromatography as described in ISO 7543-21). 3.2 Whole chillies Preparation by grinding the sample, then extraction with tetrahydrofuran, followed by determination of the capsaicinoids by spectrometry, in accordance with the method described in this part of ISO 7543. 2 Normative reference The following standard contains provisions which, 3.3Oleoresins of chillies through reference in this text, constitute provisions of this part of ISO 7543. At the time of publication, the Dilution of the oleoresin in methanol, then determi- edition indicated was valid. All standards are subject nation of the capsaicinoids by spectrometry, in ac- to revision, and parties to agreements based on this cordance with the method described in this part of part of IsO 7543 are encouraged to investigate the ISO 7543. possibility of applying the most recent edition of the standard indicated below. Members of IEC and ISO maintain registers of currently valid International 4 Reagents Standards. Use only reagents of recognized analytical grade, un- IsO 282