Chillies and chilli oleoresins — Determination of total capsaicinoid content — Part 2: Method using ...
Specifies a method for the determination, by high-performance liquid chromatography, of the total capsaicinoid content of whole or powdered chillies (usually Capsicum frutescens L.) and their extracts (oleoresins). This content is calculated from the total of capsaicin, nordihydrocapsaicin and dihydrocapsaicin, expressed as nonyl acid vanilylamide, which is the chosen reference substance. This…
Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liq...
Specifies a method for the determination (by high-performance liquid chromatography) of the piperine content of ground pepper, whole pepper and oleoresins of pepper. The method enables a separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).
Fixed capacitors for use in electronic equipment - Part 14: Blank detail specification: Fixed capaci...
This publication also bears a QC number. This number, QC 302401, is
the specification number in the IEC Quality Assessment System for
Electronic Components (IECQ).
Supplementary document to the sectional specification. Contains
requirements for style and layout and minimum content of detail
specifications.
Steel and iron — Determination of nitrogen content — Titrimetric method after distillation
The principle of the method specified is dissolving a test portion in hydrochloric acid followed by oxidation with hydrogen peroxide, fuming of the acid-insoluble residue in sulfuric acid with potassium sulfate and copper(II) sulfate, distilling the solution made alkaline with sodium hydroxide, collecting ammonia in a receiver containing orthoboric acid solution, titration of the ammonium ion…
Apple juice, apple juice concentrates and drinks containing apple juice — Determination of patulin c...
The principle of the method specified is extraction of patulin from a test portion using ethyl acetate followed by partitioning of the extract with aqueous sodium carbonate solution, qualitative and quantitative determination of the patulin content by means of high-performance liquid chromatography using an ultraviolet detector. The limit of detection is 10 µg/l, based on 5 ml of ready-to-drink…
Apple juice, apple juice concentrates and drinks containing apple juice — Determination of patulin c...
The principle of the method specified is extraction of patulin in a mixture of ethyl acetate and chloroform (3:2 by volume), filtration of the extract on a silica-gel column and qualitative and quantitative determination by means of two-directional thin-layer chromatography. The spots are developed using a 3-methyl-2-benzothiazoline hydrazone (MBTH) hydrochloride solution. The limit of detection…
