GB/T 30388-2013
ActiveChillies and chilli oleoresins―Determination of total capsaicinoid content―Method using HPLC
辣椒及其油树脂 总辣椒碱含量的测定 高效液相色谱法
Application Summary AI generated
This standard specifies the high-performance liquid chromatography (HPLC) method for determining the total capsaicinoid content in chillies and chilli oleoresins. It is applied in the food industry for quality control, labeling verification, and regulatory compliance of spicy products, such as chili powders, sauces, and extracts. The method ensures accurate measurement of heat levels for both raw materials and processed ingredients.
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Konjak refined powder
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.