한국조리학회지 (Culinary science and hospitality research)

  • 제21권6호
  • /
  • Pages.147-157
  • /
  • 2015
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
권호 표지

LC-MSによる國內産トウガラシ10品種及び市販トウガラシ加工 7製品のカプサイシンノイドの分析

Analysis of Capsaicinoids Content in 10 Varieties of Home Produced Red Pepper and 7 Red Pepper Processed Products using LC-MS

  • 최석현 (서원대학교 호텔외식조리학과)
  • Choi, Suk-Hyun (Dept. of Food Service & Culinary Arts, Seowon University)
  • 투고 : 2015.08.02
  • 심사 : 2015.12.01
  • 발행 : 2015.12.31
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초록

This study investigated the capsaicin content in 10 kinds of home produced red pepper and 7 kinds of red pepper processed products (3 kinds of red pepper powder, 3 kinds of sauce, and 1 kind of red pepper paste) by analyzing capsaicinoids using LC MS. For the variety of PR Changyang, on the other hand, the plant was divided into 5 parts [pericarp (tip, middle, and base), placenta, and seed] and capsaicinoids content was analyzed for each of the parts. Based on the results, capsaicinoids content was highest in the placenta, and next in the seed, base, middle, and tip. This result shows that the biosynthesis of capsaicinoids takes place in the placenta. Regarding the results from analyzing differences in capsaicinoids content among red pepper varieties, the content was highest in Mu han zil ju and lowest in PR Changyang, and the former had about 38 times higher content than the latter, showong that capsaicinoids content was highly varied among red pepper varieties. When red pepper processed products in the market were surveyed, capsaicinoids content did not differe greatly among sauce products, but was largely different among powder products.

키워드

참고문헌

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