SIST ISO 11027:2026

• Abstract:

  This document specifies a method for the determination of piperine content of peppers (Piper nigrum Linnaeus), whole or ground, as well as their extracts (Oleoresins) by high performance liquid chromatography. ; This method also enables the separation and, if necessary, the determination of the other alkaloids of pepper (isochavicine, isopiperine and piperittin).

• Status: Published
• Publication Date: 05-Oct-2026
• ICS: 67.220.10 - Spices and condiments
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 06-Oct-2026
• Due Date: 11-Dec-2026
• Completion Date: 06-Oct-2026
• Ref Project: ISO 11027:2026 - Pepper and pepper oleoresins — Determination of piperine content — Method using high-performance liquid chromatography

• Replaces: SIST ISO 11027:1997 - Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography
• Effective Date: 01-Nov-2026

SIST ISO 11027:2026 is the Slovenian adoption of ISO 11027:2026, published by SIST. It specifies an HPLC method for determining piperine in pepper (Piper nigrum Linnaeus), whole or ground, and in pepper oleoresins, and it can also separate and, if needed, determine isochavicine, isopiperine and piperittin. The standard is aimed at laboratories and quality teams that test pepper products and pepper extracts.

What does SIST ISO 11027:2026 specify?

SIST ISO 11027:2026 specifies a method for measuring piperine content in whole pepper, ground pepper and pepper oleoresins by high-performance liquid chromatography (HPLC). In practice, it gives a common laboratory route for comparing pepper lots, checking extracts and documenting results in a way that can be reproduced.

The document is organized into clauses covering scope, references, principles, reagents, apparatus, calibration, sampling, test sample preparation, procedure, calculation, repeatability and the test report. Annex A gives typical chromatograms, and the bibliography cites the sampling standard used as guidance.

Annex	What it covers
Annex A	Typical chromatograms for piperine and pepper oleoresin

Sampling is treated separately from the analytical method, and ISO 948 is given as the recommended sampling method. That matters because the laboratory result is only as representative as the sample it receives.

What are the key requirements of SIST ISO 11027:2026?

Sample preparation and extraction

SIST ISO 11027:2026 uses different preparation steps for powder, whole pepper and oleoresins. Ground pepper is extracted with ethanol under reflux, whole pepper is first ground to the required particle size, and oleoresins are diluted in ethanol. This matters because the sample must be in a form that releases piperine consistently before HPLC measurement.

The test sample must be protected from light during preparation and handling. The document stresses this because piperine solutions are unstable, so delays and light exposure can affect the result.

Calibration and HPLC conditions

SIST ISO 11027:2026 requires a piperine reference substance of at least 98 % purity, with purity checked by the spectrophotometric method in ISO 5564. At least five calibration solutions are prepared, measured by HPLC and used to build a calibration curve and calculate the response factor, K. In practice, this is the basis for converting chromatographic peak area into piperine content.

The HPLC setup uses a detector adjustable to 343 nm, a stainless steel column with octadecyl grafted silica, and an elution solvent made from acetic acid solution and acetonitrile. The standard also calls for non-adsorbing filters, controlled injection and suitable volumetric ware. These details matter because the separation has to be stable enough to identify the piperine peak reliably.

Measurement and calculation

SIST ISO 11027:2026 calls for the final test solution to be clear before injection, otherwise it is filtered. The chromatogram is then used to measure the piperine peak, and Annex A shows typical chromatograms to help with peak recognition. The method allows software-based calculation from the calibration curve if dilution factors are included.

The calculation route is different for pepper samples and for oleoresins because the preparation dilutions are different. The document also notes that these dilution ratios may be adjusted when the analyst changes the dilution to suit the expected piperine content or detector sensitivity.

Precision and reporting

SIST ISO 11027:2026 requires two determinations and says the result should be repeated if they differ by more than 5 %. It also gives a repeatability target of not more than 5 % coefficient of variation for at least three determinations. For users, this is the main check that the method has been applied consistently.

The test report must identify the sample, cite the method, note any deviations, state the test date and give the results. That supports traceability in routine quality control, trade testing and dispute work.

What terms does SIST ISO 11027:2026 use?

• High-performance liquid chromatography (HPLC) - the separation technique used to isolate piperine and measure its peak in the chromatogram.
• Piperine - the main analyte measured by the method in pepper and pepper oleoresins.
• Oleoresins of pepper - pepper extracts that are diluted in ethanol before HPLC analysis.
• Reference substance - the piperine material used to prepare calibration solutions.
• Response factor, K - the calibration factor used to convert peak area into piperine content.
• Elution solvent - the acetic acid and acetonitrile mixture used in the final dilution before injection.

Who uses SIST ISO 11027:2026?

SIST ISO 11027:2026 is used by food testing laboratories, spice and condiment producers, and quality control teams that need to measure piperine in pepper products. It is also relevant to buyers and inspectors who compare pepper lots, verify extract strength or review laboratory reports. The method fits routine analytical work where chromatographic measurement and traceable reporting are needed.

What changed in SIST ISO 11027:2026 from the previous edition?

SIST ISO 11027:2026 replaces SIST ISO 11027:1997. The foreword says the document has been technically revised, with updated references, corrected use of the term spectrophotometric, and a clearer scope.

Which standards are used with SIST ISO 11027:2026?

• ISO 2825 - gives the preparation method for a ground sample for analysis, which supports Clause 9 when pepper must be ground to the required particle size.
• ISO 5564 - provides the spectrophotometric method used to check the purity of the piperine reference substance.
• ISO 948 - is cited as the recommended sampling method when taking a representative spice sample.

What does the SIST ISO 11027:2026 document contain?

SIST ISO 11027:2026 contains the analytical principle for ground pepper, whole pepper and oleoresins, together with reagent and apparatus lists, calibration steps, sample preparation and the HPLC procedure. It includes the calculation approach for pepper and oleoresin samples, a repeatability statement and the minimum content of the test report. Annex A provides typical chromatograms so laboratories can recognize the piperine peak under the stated operating conditions.

SLOVENSKI STANDARD
01-november-2026
Nadomešča:
SIST ISO 11027:1997
Poper in oleorezini popra - Določanje piperina - Metoda s tekočinsko
kromatografijo visoke ločljivosti (ISO 11027:2026)
Pepper and pepper oleoresins — Determination of piperine content — Method using
high-performance liquid chromatography (ISO 11027:2026)
Poivres, oléorésines de poivres — Détermination de la teneur en pipérine — Méthode
par chromatographie en phase liquide à haute performance (ISO 11027:2026)
Ta slovenski standard je istoveten z: ISO 11027:2026
ICS:
67.220.10 Začimbe Spices and condiments
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
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

iii
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. Each 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,
governmental 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.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to
...

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
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: [phone]
Email: [e-mail]
Website: www.iso.org
Published in Switzerland
ii
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

iii
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. Each 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,
governmental 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.
The procedures used to develop this document and those intended for its further maintenance are described
in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the different types
of ISO document should be noted. This document was drafted in accordance with the editorial rules of the
ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use of (a)
patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed patent
rights in respect thereof. As of the date of publication of this document, ISO had not received notice of (a)
patent(s) which may be required to implement this document. However, implementers are cautioned that
this may not represent the latest information, which may be obtained from the patent database available at
www.iso.org/patents. ISO shall not be held responsible for identifying any or all such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and expressions
related to conformity assessment, as well as information about ISO’s adherence to the World Trade
Organization (WTO) principles in the Technical Barriers to Trade (TBT), see www.iso.org/iso/foreword.html.
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
...