EN ISO 7541:2010

Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)

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.

Gemahlener (pulverisierter) Paprika - Bestimmung des vollständigen Gehalts an natürlichen, färbenden Substanzen (ISO 7541:1989)

Diese Internationale Norm legt ein Verfahren zur Bestimmung des Gehalts an natürlichen, färbenden
Substanzen von gemahlenem (pulverisiertem) Paprika fest.

Paprika en poudre - Détermination de la teneur en matières colorantes naturelles (ISO 7541:1989)

Mleta paprika (v prahu) - Določevanje celotnih naravnih barvil (ISO 7541:1989)

Ta mednarodni standard določa metodo za določevanje celovitih naravnih barvil mlete paprike (v prahu).

General Information

• Status: Withdrawn
• Publication Date: 23-Feb-2010
• Withdrawal Date: 25-Aug-2020
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: CEN/SS C01 - Food products
• Drafting Committee: CEN/SS C01 - Food products
• Current Stage: 9960 - Withdrawal effective - Withdrawal
• Completion Date: 26-Aug-2020
• Ref Project: SIST EN ISO 7541:2010 - Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989)

Relations

• Replaced By: EN ISO 7541:2020 - Spices and condiments - Spectrophotometric determination of the extractable colour in paprika (ISO 7541:2020)
• Effective Date: 10-Aug-2016

Standards Content (Sample)

SLOVENSKI STANDARD
01-september-2010
0OHWDSDSULNDYSUDKX'RORþHYDQMHFHORWQLKQDUDYQLKEDUYLO,62
Ground (powdered) paprika - Determination of total natural colouring matter content (ISO
7541:1989)
Gemahlener (pulverisierter) Paprika - Bestimmung des vollständigen Gehalts an
natürlichen, färbenden Substanzen (ISO 7541:1989)
Paprika en poudre - Détermination de la teneur en matières colorantes naturelles (ISO
7541:1989)
Ta slovenski standard je istoveten z: EN ISO 7541:2010
ICS:
67.220.10 =DþLPEH Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

EUROPEAN STANDARD
EN ISO 7541
NORME EUROPÉENNE
EUROPÄISCHE NORM
February 2010
ICS 67.220.10
English Version
Ground (powdered) paprika - Determination of total natural
colouring matter content (ISO 7541:1989)
Paprika en poudre - Détermination de la teneur en matières Gemahlener (pulverisierter) Paprika - Bestimmung des
colorantes naturelles (ISO 7541:1989) vollständigen Gehalts an natürlichen, färbenden
Substanzen (ISO 7541:1989)
This European Standard was approved by CEN on 31 January 2010.

CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European
Standard the status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national
standards may be obtained on application to the CEN Management Centre or to any CEN member.

This European Standard exists in three official versions (English, French, German). A version in any other language made by translation
under the responsibility of a CEN member into its own language and notified to the CEN Management Centre has the same status as the
official versions.
CEN members are the national standards bodies of Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia,
Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland,
Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland and United Kingdom.

EUROPEAN COMMITTEE FOR STANDARDIZATION
COMITÉ EUROPÉEN DE NORMALISATION

EUROPÄISCHES KOMITEE FÜR NORMUNG

Management Centre: Avenue Marnix 17, B-1000 Brussels
© 2010 CEN All rights of exploitation in any form and by any means reserved Ref. No. EN ISO 7541:2010: E
worldwide for CEN national Members.

Contents Page
Foreword .3

Foreword
The text of ISO 7541:1989 has been prepared by Technical Committee ISO/TC 34 “Food products” of the
International Organization for Standardization (ISO) and has been taken over as EN ISO 7541:2010.
This European Standard shall be given the status of a national standard, either by publication of an identical
text or by endorsement, at the latest by August 2010, and conflicting national standards shall be withdrawn at
the latest by August 2010.
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent
rights. CEN [and/or CENELEC] shall not be held responsible for identifying any or all such patent rights.
According to the CEN/CENELEC Internal Regulations, the national standards organizations of the following
countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech
Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia,
Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain,
Sweden, Switzerland and the United Kingdom.
Endorsement notice
The text of ISO 7541:1989 has been approved by CEN as a EN ISO 7541:2010 without any modification.

INTERNATIONAL
STANDARD
First edi tion
19894 2-01
Ground (powdered) Paprika - Determination of total
natura1 colouring matter content
Paprika en poudre - Determination de la teneur en mafkres colorantes
na turelles
Reference number
ISO 7541: 1989( E)
ISO 7541:1989(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide
federation of national Standards bodies (ISO member bodies). The work
of preparing International Standards is normally carried out through ISO
technical committees. Esch member body interested in a subject for
which a technical committee has been established has the right to be
represented on that committee. International organizations, govern-
mental and non-governmental, in liaison with ISO, also take part in the
work. ISO collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for approval before their acceptance
as International Standards by the ISO Council. They are approved in
accordance with ISO procedures requiring at least 75 % approval by the
member bodies voting.
International Standard ISO 7541 was prepared by Technical Committee
ISO/TC 34, AgriculturaI food products.
The method specified in this International Standard has been developed
on the basis of the American Spices Trade Association (ASTA) 20/1
method.
For better application, further editorial details have been introduced and
modifications have been made to the procedure on the following es-
sential Points:
- duration of extraction;
-
zone of optimal absorbance;
-
expression of results.
0 ISO 1989
All rights reserved. No patt of this publication may be reproduced or utilized in any form
or by any means, electronie or mechanical, including photocopying and microfilm, without
Permission in writing from the publisher.
International Organization for Standardization
Case Postale 56 l CH-121 1 Geneve 20 l Switzerland
Printed in Switzerland
ii
ISO 7541:1989(E)
INTERNATIONAL STANDARD
- Determination of total natura1
Ground (powdered) Paprika
colouring matter content
4.1 Acetone.
1 Scope
This International Standard specifies a method for 4.2 Sulfuric acid, 5 % (V/V’) Solution (to check the
the determination of the total natura1 colouring mat- spectrometer, if necessary).
ter content of ground (powdered) Paprika.
4.3 Standard colour Solution (to check the
spectrometer, if necessary), prepared as foll
...