This standard was last reviewed and confirmed in 2015. Therefore this version remains current.
The method consists in extracting of the natural colouring matter content with acetone, measuring of the absorbance of the solution obtained using a spectrometer at a wavelength of 460 nm.
Status : PublishedPublication date : 1989-11
Edition : 1Number of pages : 3
Technical Committee:Spices, culinary herbs and condiments
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