43.1.02 acetone, shake, and let stand 2 min.

Pipet 10 mL extract into another

AOAC Official Method 971.26
Color (Extractable) in Spices
Spectrophotometric Method
First Action 1971
Final Action 1980
(Applicable to capsicums and oleoresin paprika.)
A. Apparatus and Reagents
(a) Spectrophotometer.—Accurately measuring A at 460 nm;
with 1 cm stoppered cells.
(b) Glass reference standard.—NIST SRM 2030 or 930, glass
filter with A certified by NIST in range 0.4–0.6 at 465 nm.
B. Determination
(a) Capsicums.—Transfer 70–100 mg test portion into a 100 mL
volumetric flask, dilute to volume with acetone, and stopper tightly.
Shake flask and let stand 16 h at room temperature in dark. Shake
flask again and let particles settle 2 min. Transfer portion of extract
to spectrophotometer cell with 10 mL pipet.
Determine A of extract at 460 nm, using acetone as blank.
Determine A of NIST standard at 465 nm.
(b) Oleoresin.—Weigh, to nearest 0.1 mg, 70–100 mg test portion
and transfer to 100 mL volumetric flask. Dilute to volume with
100 mL volumetric flask, dilute to volume with acetone, and shake.
Transfer portion to cell and measure A at 460 nm against acetone.
C. Calculations
To correct for instrument and cell variations, calculate correction
factor, If = declared A of NIST standard at 465 nm/actual A of NIST
standard at 465 nm. Redetermine If each time spectrophotometer is
turned on.
Range of A should be 0.30 to 0.70. Dilute extracts with A >0.70
with acetone to 12 original concentration. Discard extracts with A
<0.30 and extract larger test portion.
Aextract at 460 nm ´16.4 I f
ASTA color value for capsicum =
g test portion
Aextract at 460 nm ´164 I f
ASTA color value for oleoresin =
g test portion
where 16.4 and 164 are extinction coefficients to convert to
American Spice Trade Association (ASTA) color values.
References: JAOAC 54, 37(1971); 55, 428(1972); 60, 1(1977);
67, 414(1984).

2006 AOAC INTERNATIONAL

ã 2005 AOAC INTERNATIONAL