Enzymatic studies on capsaicin, the hot component of capsicum annum II A method of assaying capsaicin in kochuzang

고추의 신미성분Capsacin에 대한 효소화학적 연구 (제 2 보) 고추장중 신미성분의 정량법에 관하여

We composed a method of assaying Capsaicin in Kochuzang, which is the most characteristic hot seasoning or food in Korean foods, by making use of Fujida's $method^{2}$). Capsaicin, a hot ingredient of hot pepper, was isolated from the acetone extract of dried Kochuzang with paperchromatography and anlayzed quantitatively with Electrophotometry.