Abstract
Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2, 6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1, 4-dimethylbenzene, thylbenzene, 1, 2-benzenedicarboxylic acid, 2-methoxyl-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5- methyl-2-furancarboxyaldehyde, and their transferal from raw red pepper to oleresin was low. 93 voltilie compounds were isolated after 3 hours cooking at 100 and 82 volitile compounds were separated after that at $150^{\circ}C$. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooling. Capsaicin was relatively stable during cooking and remaining ratio after cooking at 100 and $150^{\circ}C$ was 84.7% and 73.3%. respectively. Oleoresin from red pepper had a little antioxidation effect at $100^{\circ}C$ cooking, but, antioxidation effect at $150^{\circ}C$ cooking was not shown due to degradation of capsaicin.
건조 고추를 100mesh의 입자이하로 분쇄하여 먼저 감압증류시켜 정유성분을 추출하고, 다시 3배량의 ethyl alcohol을 가하여 $25^{\circ}C$에서 3시간 동안 진탕 추출후 여과, 농축시켜 정유성분을 합하였다. 여기에 같은양의 물과 유화제를 첨가하여 유화시킨 고추 oleoresin을 고온에서 가열조리 중 일어나는 휘발성성분 및 capsaicin의 변화를 검토하였다. 고추 및 고추 oleoresin-의 휘발성 성분은 119성분이 분리되어 그중 35성분이 동정되었다. 2-methoxy-phenol, 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, 1,4-dimethylbenzene, 1,2-benzenedicarboxylic acid, 2-methoxy-4-methylphenol, 4-ethyl-2-methoxy-pheonl 및 5-methyl-2-furancarboxaldehyde 등이 주요 향기 성분이었으며, 시료로부터 oleoresin으로의 이행율은 저분자에서의 휘발성성분의 경우는 매우 낮았다. 온도 100^{\circ}C$에서 3시간 가열조리 후 휘발성 성분은 93성분이 분리되었고 $150^{\circ}C$ 가열조리의 경우는 82성분만 분리되었다. 가열조리 중 휘발성 성분의 소실은 극심하였으며 가열온도가 높을수록 더욱 심하였다. 100^{\circ}C$에서 가열한 경우 상당량이 가열조리 중 소실되었으며 잔존율은 각각의 휘발성 성부넹 크게 달랐다. 특히 nonanoic acid, 2-(1,1-dimethylethyl)-phenol, pentadecane, 1,2-benzenedic-arboxylic acid 등은 70% 이상의 높은 잔존율을 보였고, 1-methyl-1H-pyrrole, 1-(2-furanyl)-ethanone, 2,4-dimethyl-pheonl, d-fenchyl alcohol 및 4-ethyl-2-methoxy-phenol 성분은 검출되지 않았다. 또한 $150^{\circ}C$에서 가열시킨 고추 oleoresin의 휘발성 성분은 $100^{\circ}C$ 보다도 상대적인 잔존율이 더욱 낮았다. Nonanoic acid와 1,2-benzenedicarboxylic acid만 70% 이상의 잔존율을 보였고, 30% 이하의 잔존율을 나타낸 성분으로서는 2-furancarboxaldehyde, 5-methyl-2-furancarboxdldehyde, 1,4-dimethylbenzene, 2,3-diethyl-2-cyclopenten-1-one, 1H-indole 및 9,12-octadecadienoic acid였다. 그리고 $100^{\circ}C$ 가열에서의 미검출성분과 흔적량을 보이던 2-methyl-2=cyclopenten 및 octanoic acid은 검출되지 않았다. 가열조리 중 capsaicin은 비교적 열에 안정하여 대기하의 $100^{\circ}C\;및\;150^{\circ}C$에서 5시간 가열조리 후 잔존율은 각각 84.7% 및 73.3%였고, 질소가스 통기하에서는 잔존율이 88.9% 및 81.8%로 더욱 안정하였다.