1、BRITISH STANDARD BS4585-12: 1983 ISO 5564:1982 Methods of test for Spices and condiments Part 12: Determination of piperine content of pepper ISO title: Black pepper and white pepper, whole or ground Determination of piperine content Spectrophotometric method UDC 633.82/.84:664.5:633.841BS4585-12:19
2、83 This British Standard, having been prepared under the directionof the Food and Agriculture Standards Committee,was published underthe authority of the BoardofBSI and comes into effecton 29 April1983 BSI 08-1999 The following BSI references relate to the work on this standard: Committee reference
3、FAC/7 Draft for comment81/52168 DC ISBN 0 580 11919 X Committees responsible for this British Standard This British Standard was published under the direction of the Food and Agriculture Standards Committee FAC/-. Its preparation was entrusted to Technical Committee FAC/7 upon which the following bo
4、dies were represented: Association of Public Analysts British Essence Manufacturers Association British Food Manufacturing Industries Research Association Co-operative Union Department of Industry (Laboratory of the Government Chemist) Food Manufacturers Federation Incorporated General Produce Broke
5、rs Association of London Ministry of Agriculture, Fisheries and Food Overseas Development Administration (Tropical Products Institute) Amendments issued since publication Amd. No. Date of issue CommentsBS4585-12:1983 BSI 08-1999 i Contents Page Committees responsible Inside front cover National fore
6、word ii 0 Introduction 1 1 Scope and field of application 1 2 References 1 3 Definition 1 4 Principle 1 5 Reagent 1 6 Apparatus 1 7 Sampling 1 8 Procedure 1 9 Expression of results 2 10 Test report 2 Publications referred to Inside back coverBS4585-12:1983 ii BSI 08-1999 National foreword This Part
7、of BS4585, which has been prepared under the direction of the Food and Agriculture Standards Committee, is identical with ISO5564:1982 “Black pepper and white pepper, whole or ground Determination of piperine content Spectrophotometric method” published by the International Organization for Standard
8、ization (ISO), and prepared by Subcommittee7, Spices and condiments, of Technical Committee34, Agricultural food products. Terminology and conventions. The text of the International Standard has been approved as suitable for publication as a British Standard without deviation. Some terminology and c
9、ertain conventions are not identical with those used in British Standards; attention is drawn especially to the following. The comma has been used as a decimal marker. In British Standards it is current practice to use a full stop on the baseline as the decimal marker. Wherever the words “Internatio
10、nal Standard” appear, referring to this standard, they should be read as “British Standard”. The related standard for ISO648 is BS1583 “One-mark pipettes”. With reference to6.5, a one-mark pipette of capacity5ml, complying with the requirements of BS1583, is suitable. A British Standard does not pur
11、port to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Cross-references International Standard Corresponding British Standard I
12、SO 939:1980 BS4585 Methods of test for spices and condiments Part 2:1982 Determination of moisture content (entrainment method) (Technically equivalent) ISO 1042:1981 BS1792:1982 Specification for one-mark volumetric flasks (Identical) ISO 948:1980 BS4540 Sampling of spices and condiments Part 1:198
13、1 Methods of sampling (Identical) ISO 2825:1981 BS4540 Sampling of spices and condiments Part 2:1982 Method for preparation of a ground sample for analysis (Identical) Summary of pages This document comprises a front cover, an inside front cover, pagesi andii, pages1 and2, an inside back cover and a
14、 back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.BS4585-12:1983 BSI 08-1999 1 0 Introduction The method described in this International Standard is based on a number of i
15、nternational collaborative studies carried out over a long period of time. Necessarily, the method seeks to optimize a number of variables in an attempt to define procedures and provide a common measure of the pungency of pepper. 1 Scope and field of application This International Standard specifies
16、 a spectrophotometric method for the determination of the piperine content of black or white pepper (Piper nigrum L.), in whole or in ground form. 2 References ISO 939, Spices and condiments Determination of moisture content Entrainment method. ISO 948, Spices and condiments Sampling. ISO 2825, Spic
17、es and condiments Preparation of a ground sample for analysis. 3 Definition 3.1 piperine content the quantity of pungent compounds (piperine and its analogues) in the product, determined by the procedure specified in this International Standard, and expressed as a percentage by mass 4 Principle Extr
18、action of the pungent compounds with ethanol and spectrophotometric measurement at343nm. 5 Reagent 5.1 Ethanol, 96% (V/V). 6 Apparatus Usual laboratory equipment, and in particular 6.1 Extraction apparatus, comprising the following components joined together by means of ground-glass joints. 6.1.1 Fl
19、ask, round-bottomed, of capacity100ml. 6.1.2 Reflux condenser 6.1.3 Anti-bumping granules: glass beads. 6.2 One-mark volumetric flasks, of capacities25,50 and100ml, complying with the requirements of ISO1042, and wrapped in aluminium foil or black tape(6.4). 6.3 Filter paper 6.4 Aluminium foil or bl
20、ack tape 6.5 Pipettes, one-mark, of capacity5ml, complying with the requirements of ISO648. 6.6 Spectrophotometer, capable of accurately measuring absorbances at343nm, and provided with a pair of matched silica cells, or cells transparent to ultraviolet radiation, of optical path length1cm. 6.7 Anal
21、ytical balance 7 Sampling Sample the material by the method described in ISO948. 8 Procedure NOTEIt is essential during the operations described below, and whilst the piperine is in solution, to avoid exposure to light. The isomerisation of piperine is catalysed by sunlight, and, therefore, during e
22、xtraction and storage of the stock solution, light should be excluded by wrapping the flasks with aluminium foil or black tape (see6.2). 8.1 Preparation of test sample Prepare the test sample as described in ISO2825. 8.2 Test portion Weigh, to the nearest0,0001g, about0,5g of the test sample and tra
23、nsfer it to the round-bottomed flask(6.1.1). 8.3 Determination Transfer about50 ml of the ethanol(5.1) to the flask(6.1.1) and add a few anti-bumping granules(6.1.3). Connect the condenser(6.1.2) and, in a dark place (see the introductory note to clause8), boil under reflux for3h. Allow to cooland f
24、ilter the solution into a100ml volumetric flask(6.2). Wash the extraction flask and filter paper with successive10ml portions of the ethanol and use the washings to make up the volume in the volumetric flask to the mark. Transfer, by means of a pipette(6.5), a5ml aliquot portion of this solution to
25、a50ml volumetric flask(6.2) and make up to the mark with ethanol. Transfer, by means of a pipette(6.5),5ml of this solution into a25ml volumetric flask(6.2) and again make up to the mark with ethanol. Measure the absorbance (A) of this solution at343nm, by means of the spectrophotometer(6.6), using,
26、 as the reference liquid, the ethanol(5.1).BS4585-12:1983 2 BSI 08-1999 9 Expression of results The piperine content, expressed as a percentage by mass on the dry basis, is equal to where m is the mass, in grams, of the test portion(8.2); H is the moisture content, expressed as a percentage by mass,
27、 of the test sample, determined by the method specified in ISO939; A is the absorbance of the final test solution;is the absorbance at343nm of a1% solution of piperine in a cell of optical path length1cm, which equals1238. 10 Test report The test report shall show the method used and the result obta
28、ined. It shall also mention any operating conditions not specified in this International Standard, or regarded as optional, together with any circumstances that may have influenced the result. The test report shall include all the information necessary for the complete identification of the sample.
29、A 1 % 1 cmBS4585-12:1983 BSI 08-1999 Publications referred to See national foreword.BS 4585-12: 1983 ISO5564:1982 BSI 389 Chiswick High Road London W4 4AL BSIBritishStandardsInstitution BSI is the independent national body responsible for preparing BritishStandards. It presents the UK view on standa
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