GB/T 21266-2007
ActiveDetermination of total capsaicinoid content and representation of pungency degree in capsicum and its products
辣椒及辣椒制品中辣椒素类物质测定及辣度表示方法
Application Summary AI generated
This standard specifies a method for determining the total capsaicinoid content in capsicum and its products using high-performance liquid chromatography (HPLC), and provides a formula to convert that content into a Scoville Heat Unit (SHU) value for representing pungency degree. It is applied in the food industry for quality control, labeling, and regulatory compliance of chili peppers, chili powders, sauces, and other processed capsicum products. The standard ensures consistent measurement and communication of spiciness levels across production, trade, and consumer information contexts.
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