ISO 11027:2026

International
Standard
ISO 11027
Second edition
Pepper and pepper oleoresins —
2026-03
Determination of piperine content
— Method using high-performance
liquid chromatography
Poivres, oléorésines de poivres — Détermination de la teneur en
pipérine — Méthode par chromatographie en phase liquide à
haute performance
Reference number
© ISO 2026
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Published in Switzerland
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Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
4.1 Ground pepper .1
4.2 Whole pepper .1
4.3 Oleoresins of pepper .1
5 Reagents . 2
6 Apparatus . 2
7 Calibration method . 3
7.1 Reference solution .3
7.2 Calibration curve .3
7.3 Calculation of the response factor, K .3
8 Sampling . 3
9 Preparation of test sample . 3
9.1 Peppers in powder form .4
9.2 Whole peppers .4
9.3 Oleoresins of peppers .4
10 Procedure . 4
10.1 Test portion .4
10.1.1 Peppers, whole or ground .4
10.1.2 Oleoresins of pepper .4
10.2 Determination .4
11 Calculation . 5
11.1 Peppers, whole or ground .5
11.2 Oleoresins of pepper .5
12 Repeatability . 5
13 Test report . 5
Annex A (informative) Typical chromatograms. 6
Bibliography . 7

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Foreword
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This document was prepared by Technical Committee ISO/TC 34, Food products, Committee Subcommittee
SC 7, Spices, culinary herbs and condiments.
This second edition cancels and replaces the first edition (ISO 11027:1993), which has been technically
revised.
The main changes are as follows:
— the references have been updated and usage of the term s
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