ISO INTERNATIONAL STANDARD 7543-2 First edition 1993-07-15 Chillies and chilli oleoresins Determination of total capsaicinoid content - Part 2: Method using high-performance liquid chromatography Piments et leurs oléorésines --- Determination de la teneur en capsaicinoides totaux - Partie 2: Méthode par chromatographie en phase liquide a haute performance Reference number ISO 7543-2:1993(E) ISO 7543-2:1993(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 technicai 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 a vote. ISO/TC 34, Agricultural food products, Sub-Committee SC 7, Spices and condiments. and chilli oleoresins --Determination of total capsaicinoid content: -Part1:Spectrometricmethod - Part 2: Method using high-performance liquid chromatography Annex A of this part of ISO 7543 is for information oniy. ISO1993 by any meanselectronic or mechanical,including photocopying and microfilm,without per- mission in writing from the publisher. International Organization for Standardization Case Postale 56 · CH-1211 Geneve 20 · Switzerland Printed in Switzerland ii INTERNATIONAL STANDARD ISO7543-2:1993(E) Chillies and chilli oleoresins -- Determination of total capsaicinoid content Part 2: Method using high-performance liquid chromatography Scope 3 Principle This part of iSO 7543 specifies a method for the de- termination,byhigh-performanceliguidchromatogra 3.1 Chillies in powder form phy, of the total capsaicinoid content of whole or powdered chillies(usuallyCapsicum frutescensL.) Extraction with tetrahydrofuran using a Soxhlet-type and their extracts (oleoresins). This content is calcu- continuous extraction apparatus,then determination latedfromthetotalofcapsaicin,nordihydrocapsaicin ofthecapsaicinoidsbyhigh-performance liquidchro and dihydrocapsaicin, expressed as nonyl acid matography (HPLC), in accordance with the procedure vanilylamide, which is the chosen reference sub- described in this part of ISO 7543. stance. This method enables the separation of capsaicin and nonyl acid vanilylamide. 3.2 Whole chillies NOTE1 A spectrometric method is given in Preparation by grinding the sample, then extraction ISO7543-1.1) of the powder so obtained, followed by determination of the capsaicinoids by HPLC, in accordance with the procedure described in this part of ISO 7543. 2 Normative reference Thefoilowingstandard containsprovisionswhich 3.3 Oleoresins 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 a tetrahydrofuran/methanol edition indicated was valid. All standards are subject solution, then determination of the capsaicinoids by to revision,andparties to agreementsbased onthis HPLC, in accordance with the procedure described in partofISO7543areencouragedtoinvestigatethe this part of 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 Standards. 4 Reagents IsO 2825:1981, Spices and condiments Prepa- Use only reagents of recognized analytical grade, and rationofaground sampleforanalysis. distilled or demineralized water or water of equivalent purity. 1) To be published.