标准摘要
Describes a method based on a number of international collaborative studies carried out over a long period of time. The method seeks to optimize a number of variables in an attempt to define procedures and provide a common measure of the pungency of pepper. The principle consists in the extraction of the pungent compounds with ethanol and spectrophotometric measurement at 343 nm.
英文名称Black pepper and white pepper, whole or ground — Determination of piperine content — Spectrophotometric method