| Method
# |
Name |
Purpose |
| 1.0 |
Preparation
of Samples |
To
prepare homogeneous samples for laboratory analysis |
| 2.0 |
Moisture
(Distillation Method) |
To
determine the moisture in all spices by co-distillation with heptane
with the exception of capsicums & dehydrated vegetables. |
| 2.1 |
Moisture
(Vacuum Oven Method) |
To
determine moisture in capsicums, chili powders, dehydrated vegetables,
and dehydrated onion and garlic by vacuum oven drying. |
| 3.0 |
Total
Ash |
To
determine, as ash, the residue remaining after ignition. |
| 4.0 |
Acid
Insoluble Ash |
To
determine, as ash, the insoluble residue remaining after treatment of
total ash with hydrochloric acid. |
| 5.0 |
Steam
Volatile Oil (Modified Clevenger Method) |
To
determine the amount of steam volatile oil. |
| 5.1 |
Steam
Volatile Oil (Lee and Ogg Method) |
To
determine the amount of water insoluble steam volatile oil. |
| 7.0 |
Crude
Fiber |
To
determine, as crude fiber, the organic matter in the dried residue
remaining after digesting the sample with dilute sulfuric acid and
sodium hydroxide. |
| 8.0 |
Starch
(Direct Acid Hydrolysis) |
To
determine, as starch, the carbohydrate materials which are hydrolysed to
reducing sugars by hydrochloric acid. (Not applicable to products with
added sugars.) |
| 9.0 |
Alcohol
Extract |
To
determine the amount of alcohol soluble materials in spices. |
| 10.0 |
Sieve
Analysis |
To
determine the particle size distribution of prepared samples. |
| 11.0 |
Non-Volatile
Methylene Chloride Extract |
To
determine the non-volatile residue remaining after evaporation of the
methylene chloride extract (2). |
| 12.1 |
Piperine
Content of Black & White Pepper, their Oleoresins & Soluble
Pepper Seasoning |
To
determine the percent piperine content of pepper by a spectrophotometric
procedure. |
| 14.0 |
Light
Berries & Extraneous Matter in Pepper |
To
determine the amount of light berries and extraneous matter in black or
white pepper. |
| 15.0 |
Volatile
Oil in Mustard Seed & Flour |
To
determine the volatile oil (steam-volatile isothiocyanates) present in
mustard seed or flour. |
| 15.1 |
Volatile
Oil in Mustard Seed & Flour (Alternate Method) |
To
determine the volatile oil present in mustard seed and flour. |
| 16.0 |
Steam
Volatile Oil in Cassia |
To
determine the amount of water insoluble steam volatile oil in cassia. |
| 17.0 |
Cinnamic
Aldehyde in Cassia Oils |
To
determine the amount of cinnamic aldehyde in steam volatile oil from
cassia or cinnamon by indirect titration. |
| 18.0 |
Color
Power of Turmeric |
To
determine the percent curcumin present in turmeric by solvent extraction
and spectrophotometric measurement. |
| 19.0 |
Phenols
in Nutmeg & Mace |
To
distinguish between nutmegs of maces grown in the West Indies from those
grown in the East Indies. |
| 20.1 |
Extractable
Color in Capsicums & their Oleoresins |
To
determine the extractable color in capsicums & their oleoresins by
measuring the absorbance of an acetone extract at 460nm. |
| 21.0 |
Pungency
of Capsicums & their Oleoresins (Scoville) |
To
determine pungency in capsicum spices and oleoresins by taste. |
| 21.1 |
Pungency
of Capsicums & their Oleoresins (HPLC Method) |
To
determine pungency levels in capsicums and their oleoresins by HPLC. |
| 21.2 |
Sensory
Evaluation of Low Heat Chilies, Red Peppers & Oleoresins (ASTA
Method) |
To
determine heat in capsicum spices ranging from 200 to 2500 Scoville heat
units for low heat chilies; 10,000 to 70,000 Scoville heat units for red
peppers and 100,000 to 1,000,000 for oleoresins. |
| 21.3 |
Pungency
of Capsicums and their Oleoresins (AOAC-HPLC Method) |
To
determine pungency levels in crushed red pepper, chili pepper, jalapeno
pepper and red pepper oleoresins. |
| 22.1 |
Microanalytical
Analysis of Paprika |
To
isolate extraneous material of insect, rodent, other animal and bird
origin from ground paprika for microscopic detection and enumeration. |
| 22.2 |
Microanalytical
Analysis of Ground Capsicums (Excluding Paprika) |
To
isolate extraneous material of insect, rodent, other animal and bird
origin from ground capsicums, excluding paprika, for microscopic
detection and enumeration. |
| 24.0 |
Aflatoxin
Determination |
To
determine the aflatoxins B1, B2, G1, G2
in ginger and most other spices. Procedure not applicable to Black
Pepper. |
| 25.0 |
Bulk
Index/Bulk Density (Manual Method) |
To
determine bulk index and bulk density. |
| 25.1 |
Bulk
Index/Bulk Density (Machine Method) |
To
determine bulk index and bulk density. |
| 26.0 |
Ethylene
Oxide & Ethylene Chlorohydrin Residue in Black Pepper |
To
determine levels of Ethylene Oxide and Ethylene Chlorohydrin Residues in
Ground Black Pepper (Piper nigrum) |
| 26.1 |
Determination
of Ethylene Oxide (Headspace GC Method) |
To
determine Ethylene Oxide (ETO) residues in spices by Headspace analysis. |
| 26.2 |
Ethylene
Chlorohydrin residues in spice |
To
determine ethylene chlorohydrin in spices |
| 27.0 |
Sumac
in Oregano |
To
determine the presence of sumac in oregano |
