Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Content of Capsaicinoids in Peppers by Cultivation Region in Korea

국내 재배지역에 따른 고추의 Capsaicinoid 함량

  • Lee, Seong-Eung (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Ham, Hyeonmi (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Younghwa (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Sung, Jeehye (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Gook (Korean Food & Culture Division, Rural Development Administration) ;
  • Yu, Sun-Mi (Korean Food & Culture Division, Rural Development Administration) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University)
  • 이성응 (충북대학교 식품공학과) ;
  • 함현미 (충북대학교 식품공학과) ;
  • 김영화 (충북대학교 식품공학과) ;
  • 성지혜 (충북대학교 식품공학과) ;
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 정헌상 (충북대학교 식품공학과) ;
  • 이준수 (충북대학교 식품공학과)
  • Received : 2012.09.20
  • Accepted : 2012.11.11
  • Published : 2013.01.31
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Abstract

Hot pepper (Capsicum annum L.) is one of the most important ingredients in Asian food. The capsaicinoids, capsaicin and dihydrocapsaicin are responsible for more than 90% of the pepper's pungency. The objective of this study was to determine the amounts of these two major capsaicinoids in hot peppers cultivated from different regions in Korea. Peppers (Geumgochu) cultivated in 24 different regions of Korea were collected in 2011. The capsaicinoids of these plants were extracted with methanol and determined quantitatively by HPLC with a fluorescence detector. The capsaicinoid value ranged from 22.4 mg/100 g to 119.1 mg/100 g depending upon different regions. The average capsaicinoid content of the peppers from Gangwon and Gyeonggi was 66.73 mg/100 g, and the content from Jeonbuk and Jeonnam was 50.34 mg/100 g. However, average capsaicinoid content from these four different cultivation regions were not significantly different. Finally, analytical method validation parameters such as recovery, reproducibility, repeatability, were calculated to ensure the method's validity.

본 연구에서는 24개의 다른 시, 군에서 재배하여 수확된 금고추의 capsaicin과 dihydrocapsaicin의 함량을 분석함으로써 동일품종의 고추에 대한 재배지역의 영향을 살펴보고자 하였다. Capsaicin 및 dihydrocapsaicin 분석을 위해 methanol을 이용한 추출법과 역상 HPLC가 사용되었다. 분석방법을 검증하기 위하여 재현성, 반복성, 회수율 및 peak purity를 구하였으며, 그 결과 재현성과 반복성의 CV는 5%이하였고 회수율은 90% 이상으로 우수하였다. 분석결과 금고추의 capsaicin 함량 평균값은 37.35 mg/100 g, dihydrocapsaicin은 dihydrocapsaicin은 19.15 mg/100 g으로 나타났다. 양평군에서 재배된 금고추의 capsaicin 및 dihydrocapsaicin 함량이 77.68, 41.42 mg/100 g으로 가장 높았으며, 무주군에서는 capsaicin 14.98 mg/100 g, dihydrocapsaicin 7.46 mg/100 g으로 가장 작은 값을 보였다. 금고추의 capsaicin 함량 및 dihydrocapsaicin 함량은 도별로 통계적으로 유의적인 차이를 보이지 않았다. 본 연구결과는 동일한 품종의 고추의 capsaicinoid 함량에 대한 재배지역의 차이를 알아봄과 앞으로의 추후 연구의 기초 데이터로 사용될 수 있을 것이다.

Keywords

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