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4th Edition-1997
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Below is an electronic version of the Official Analytical Methods of the American Spice Trade Association. If you would like to order a hard copy of this publication please contact the ASTA office at info@astaspice.org.
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GENERAL METHODS |
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Method
Number |
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1.0 |
Preparation of Sample (Revised July 2012) |
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2.0 |
Moisture (Distillation Method) (Revised July 2011) |
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2.1 |
Moisture in Spices (Vacuum Oven Method) (Revised January 1997) |
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3.0 |
Total Ash (Revised January 1997) |
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4.0 |
Acid Insoluble Ash (Revised January 1997) |
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5.0 |
Steam Volatile Oil (Modified Clevenger Method) (Revised March 2010) |
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5.1 |
Steam Volatile Oil (Lee and Ogg Method) (Revised March 2010) |
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5.2 |
Steam Volatile Oil in Spices (Revised March 2010) |
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6.0 |
Water Activity (Revised October 2010) |
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7.0 |
Crude Fiber (Revised January 1997) |
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8.0 |
Starch (Direct Acid Hydrolysis) (Revised January 1997) |
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9.0 |
Alcohol Extract (Revised January 1997) |
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10.0 |
Sieve Analysis (Revised October 2004) |
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11.0 |
Non-Volatile Methylene Chloride Extract (Revised January 1997) |
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METHODS FOR SPECIFIC SPICES |
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12.1 |
Piperine Content of Black and White Pepper, Their Oleoresins and Soluble Pepper Seasonings (Revised January 1997) |
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14.0 |
Mold and Extraneous Matter In Black and White Pepper (Revised January 2013) |
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14.1 |
Extraneous Matter in Spices (Excluding Pepper) (Revised January 1997) |
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14.2 |
Light Berries in Black and White Pepper (January 2013)
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15.0 |
Volatile Oil in Mustard Seed and Flour (Revised January 1997) |
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15.1 |
Volatile Oil in Mustard Seed and Flour (Alternate Method) (Revised January 1997) |
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16.0 |
Steam Volatile Oil in Cassia (Revised March 2010) |
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17.0 |
Cinnamic Aldehyde in Cassia Oils (Revised January 1997) |
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18.0 |
Curcumin Content of Turmeric Spice & Oleoresins (Revised October 2004) |
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19.0 |
Phenols in Nutmeg and Mace (Revised January 1997) |
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20.1 |
Extractable Color in Capsicums and Their Oleoresins (Revised October 2004) |
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21.2 |
Sensory Evaluation of Low Heat Chilies, Red Peppers and Oleoresins (Revised December 1998) |
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21.3 |
Pungency of Capsicums and Their Oleoresins (HPLC Method - Preferred) (Revised October 2004) |
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22.1 |
Microanalytical Analysis of Paprika (Revised October 2004) |
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22.2 |
Microanalytical Analysis of Ground Capsicums (Excluding Paprika) (Revised January 1997) |
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GENERAL METHODS |
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23.1 |
Ethylene Oxide (EtO) and Ethylene Chlorohydrin Residue in Black Pepper (Revised January 1997) |
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23.2 |
Determination of Ethylene Oxide (EtO) (Revised January 1997) |
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23.3 |
Ethylene Chlorohydrin Residue in Spices (Revised January 1997) |
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24.0 |
Aflatoxin Determination (Revised January 1997) |
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24.1 |
Aflatoxins in Herbs and Spices (Immunoaffinity Column Method) (Revised December 1998) |
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24.2 |
Analysis of Aflatoxins B1, B2, G1, and G2 by HPLC (Revised January 1997) |
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25.0 |
Bulk Index/Bulk Density (Manual Method) (Revised January 2013) |
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25.1 |
Bulk Index/Bulk Density (Machine Method) (Revised January 2013) |
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26.0 |
Foreign Leaves in Oregano (Revised October 2010) |
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26.1 |
Screening Method for the Determination of Defatted Paprika Meal in Paprika (Revised October 2004) |
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27.0 |
Total Hexane Content in Extracted Meals (Headspace Gas Chromatography) (Revised June 2008) |
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28.0 |
Determination of oil soluble dyes in capsicum and turmeric samples and products by high performance liquid chromatography(Revised June 2008) |
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30.0 |
Sulfites in Allium |
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Recommended Microbiological Methods (Revised October 2004) |
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Guidelines for Writing an ASTA Method
To obtain a Word version of the template, please contact the ASTA office at info@astaspice.org
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