ASTA Method 12.1: Piperine Content of Black and White Pepper, Their Oleoresins and Soluble Pepper Seasonings
ASTA Analytical Method 12.1: Piperine Content of Black and White Pepper, Their Oleoresins and Soluble Pepper Seasonings. This method describes how to determine the percent piperine content of pepper by spectrophotometric procedure. Piperine is extracted into denatured alcohol and absorbance is measured at the maximum absorbance between 342nm and 345 nm. The document includes apparatus, reagents, preparation of sample, procedure, calculation, statistics, notes, references, and revision history.
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