GB/T 45316-2025
ActiveDetermination of piperine content—Spectrophotometric method
胡椒碱含量的测定 分光光度法
Application Summary AI generated
This standard specifies a spectrophotometric method for determining the piperine content in pepper and pepper-based products. It is applied in the food industry for quality control, raw material inspection, and product testing of spices, seasonings, and extracts where piperine is a key active or flavor compound.
Related Standards
GB/T 19420-2003
Terminology of salt-making industry
GB/T 18782-2002
Determination of 3-chloro-1，2-propandiol in condiments
GB/T 8618-2001
The sampling methods of the main products in the salt industry
GB/T 18187-2000
Fermented vinegar
GB/T 18186-2000
Fermented soy sauce
GB/T 18104-2000
Konjak refined powder
GB/T 14156-1993
Classification and code of flavouring substances
GB/T 12729.1-1991
Spices and condiments--Nomenclature first list
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.