• 생명과학회지
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• 제6권4호
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• pp.227-233
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• 1996

고수량. 고품질의 고추 신풍종을 ?성할 목적으로 피만의 'California Wonder'와 일본재래종 4품종, 이들의 F$_{1}$잡종 12조함 그리고 한국의 F$_{1}$ 3품종을 공시하고, 캡사이시노이드 함량을 조사했다. 그 결과, 캡사이시노이드 함량은 과피보다 태좌에 많이 함유되어 있었다. 태좌의 캡사이시노이드 함량에 있어서 'Yutsufusa', 'Taka no 'Tsume', '청양', '신흥', 그리고 '거성'은 건물중 100g당 1000mg이상 아주 좋은 매운 품종이었다. 그러나 'California Wonder' 그리고 'Fushimi Amanaga' 는 거의 함유되어 있지 않았다. F$_{1}$ 잡종에 있어서 켑사이시노이드 함량은 정역교잡간에 큰 차이가 있었다. 또한 과실의 발육에 따라 켑사이시노이드 함량도 다양해, 개화 4$\sim$5 주후까지는 급격히 증가하고, 그 후는 감소하는 경향이었다.

• Journal of Biosystems Engineering
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• 제40권1호
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• pp.47-60
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• 2015

Purpose: The purpose of this study was to non-destructively and quickly predict the capsaicinoid content of domestic red pepper powders from various areas of Korea using a pungency measurement system in combination with visible and near-infrared (VNIR) spectroscopic techniques. Methods: The reflectance spectra of 149 red pepper powder samples from 14 areas of Korea were obtained in the wavelength range of 450-950 nm and partial least squares regression (PLSR) models for the prediction of capsaicinoid content were developed using area models. Results: The determination coefficient of validation (RV2), standard error of prediction (SEP), and residual prediction deviation (RPD) for the capsaicinoid content prediction model for the Namyoungyang area were 0.985, ${\pm}2.17mg/100g$, and 7.94, respectively. Conclusions: These results show the possibility of VNIR spectroscopy combined with PLSR models in the non-destructive and facile prediction of capsaicinoid content of red pepper powders from Korea.

• Journal of Applied Biological Chemistry
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• 제43권3호
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• pp.152-155
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• 2000

The contents of various capsaicinoids viz. nordihydrocapsaicin (NDC), capsaicin (CAP), and dihydrocapsaicin (DHC) were determined in different parts of fruits (placenta, pericarps, seeds, and whole fruits) at different developmental stages after flowering and compared with the capsaicinoid synthetase (CS) activity. The capsaicinoid contents were very low up to 24 days after flowering (DAF), and there was a significant increase at 36 DAF in all parts of fruits. The enzyme activity of placenta increased to maximum at 24 DAF, and thereafter it gradually decreased. There were no significant amounts of enzyme activities in other parts of the fruits. In Subicho (inbred line) the content of DHC was slightly higher than CAP in all parts. of the fruits throughout the development stages of fruits, whereas in Chung Yang the CAP content was higher compared to the DHC content. The contents of total capsaicinoids in Chung Yang were also higher than Subicho. However, the crude enzyme extract obtained from Chung Yang led to the synthesis of DHC almost exclusively when the substrate, 8-methyl nonanoic acid, was added to the reaction mixture. Our results suggest that the composition of individual analogue of capsaicinoids depends upon the substrate available in the fruits.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2019년도 춘계학술대회
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• pp.69-69
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• 2019

Pepper (Capsicum spp.) is one of the main quality features of this crop because of its sense of pungency, which is due to the presence of capsaicinoids. This compound is synthesized as a secondary metabolite and found only in the placental tissue of spicy fruit (Suzuki et al., 1980). Stewart et al. (2005) concluded that Pun1 encodes for the acyltransferase AT3 and they demonstrated its involvement in capsaicinoids metabolism. It was analyzed that the capsaicinoids content and PUN1 genotype in pepper genetic resources which were selected with excellent phenotype in field evaluation. The number of pepper genetic resources analyzed was 135, and species were C. annuum, C. baccatum, C. chinense, C. frutescens. The content of capsaicinoid ranged from 0 mg/100g to 828 mg/100g. The content of 0 mg/100g was the sweet pepper type, the highest content is IT 158530, the capsaicinoid content of which was 828 mg/100g and species was C. annuum. PUN1 gene analysis showed 117 pungent, 5 hetero, and 13 non-pungent. PUN1 analysis showed that 5 out of 13 non-pungent accessions were detected with low levels of capsaicinoid.

• 한국식품영양과학회지
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• 제6권1호
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• pp.21-25
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• 1977

고추의 total capsaicinoid 함량을 몇 가지의 품종별(品種別), 산지별(産地別)로 분석하고, 또한 이들 시료에 대해 capsaicinoid 동족체별(同族體別)로 분석(分析)한 결과 total capsaicinoid 함량은 품종(品種)에 따라 현저한 차이가 있었다. total capsaicinoid 함량에 대한 capsaicin의 비율은 중국산(中國産) 고추$(66{\sim}73%)$가 일본산(日本産)$(49{\sim}57%)$ 및 한국산 고추(38%)보다 훨씬 높은 비율을 보였다. 그러나 dihydrocapsaicin의 비율은 한국산 고추$(46{\sim}48%)$가 중국산(中國産)$(22{\sim}27%)$ 및 일본산(日本産) 고추$(22{\sim}27%)$ 보다 높은 비율을 나타내었다.

• Journal of Microbiology and Biotechnology
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• 제29권10호
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• pp.1580-1590
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• 2019

Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), $98.34{\pm}5.34mg/kg$ (mild), $243.47{\pm}3.71mg/kg$ (medium), $428.63{\pm}30.78mg/kg$ (hot), and $1,320.49{\pm}28.27mg/kg$ (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.

• 한국식품영양과학회지
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• 제42권1호
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• pp.129-133
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• 2013

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.

• 원예과학기술지
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• 제35권4호
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• pp.418-430
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• 2017

The objective of this study was to understand the combined effect of shading treatment and harvest time on pungency, ascorbic acid content, market-quality pepper yield, and photosynthetic activity in a yellow 'Star Flame' and 'Fire Flame' F1 hybrid pepper cultivar (Capsicum annuum). Plants were cultivated in a greenhouse under white, red, and green shading nets and compared to those grown under unshaded control conditions. The ascorbic acid and pungency parameters were analyzed by high-performance liquid chromatographic methods. Ascorbic acid, a compound of high nutritive value in pepper, was highest in fruits gathered during the first summer harvest in both hybrids. The ascorbic acid content was found to be further increased in fruits from plants grown under white net shading in both 'Star Flame' and 'Fire Flame'. Total capsaicinoid contents in 'Star Flame' were influenced by the interaction of shading treatment and harvest time (p = 0.004), with the lowest amounts ($241.2-251.5mg{\cdot}kg^{-1}$ fresh weight) resulting from white and red shading treatments at the early autumn harvest. In 'Fire Flame', both shading treatment (p = 0.009) and harvest time (p < 0.001) affected total capsaicinoid contents. We observed significantly higher total capsaicinoid contents in control fruits compared to that resulting from red and green shading treatments at the second harvest, and that resulting from red shading treatment at the third harvest. Analysis of photosynthetic activity revealed a significant and negative correlation between Fv/Fm values and total capsaicinoid contents in both hybrids (p < 0.001). Based on the obtained results, the harvest of peppers during summer should be promoted to produce fruits with high pungency.

• Food Science and Biotechnology
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• 제14권2호
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• pp.280-285
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• 2005

Applicability of near infrared reflectance spectroscopy (NIRS) was examined for quality control of red pepper powder in milling factories. Prediction of chemical composition was performed using modified partial least square (MPLS) techniques. Analysis of total 51 and 21 red pepper powder samples by conventional methods for calibration and validation, respectively, revealed standard error of prediction (SEP) and correlation coefficient ($R^2$) of moisture content, ASTA color value, capsaicinoid content, and total sugar content were 0.55 and 0.90, 8.58 and 0.96, 31.60 and 0.65, and 1.82 and 0.86, respectively; SEP and $R^2$ were low and high, respectively, except for capsaicinoid content. The results indicate, with slight improvement, on-line quality measurement of red pepper powder with NIRS could be applied in red pepper milling factories.

• 한국식품과학회지
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• 제33권2호
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• pp.231-237
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• 2001

색도에 차이가 있는 4품종과 시판되고 있는 고춧가루 10종 및 수입산 파프리카의 이화학적 특성 분석과 이들의 색도 및 매운맛의 기계적 분석치와 관능검사 결과와의 상관관계를 조사하였다. 일반성분의 경우 수분 함량 $12.67{\sim}17.13%$, 회분 함량 $5.11{\sim}8.93%$, 조지방 $7.68{\sim}12.81%$, 단백질 $11.35{\sim}16.72%$를 나타내었다. 유리당은 fructose와 glucose가 대부분 차지하고 있으며, 총유리당 함량은 시료간에 차이가 있어 가장 낮게 나타난 시료는 신태인산으로 11.35%였고, 가장 높은 시료는 괴산 시료로 21.06%를 나타내어 국내산 약 2배의 차이가 있었다. 고춧가루의 매운맛 성분인 capsaicin과 dihydrocapsacin 함량을 포함한 capsaicinoid의 경우 단일 품종은 다복이 $75.49{\sim}mg%$로 가장 높았고, 가장 낮은 품종은 거성으로 $18.77{\sim}mg%$였다. 고추의 붉은 색을 나타내는 ASTA 값은 144.7-447.3으로 색도 차이가 컸다. 고춧가루의 색도를 나타내는 ASTA 값과 기계적 색도 측정값에서 $a^*$ 값의 상관계수가 0.87로 높게 나타난 반면, ASTA 값과 고춧가루의 매운 정도를 나타내는 capsaicinoid 함량과는 0.05를 나타내었다. 한편 고춧가루의 매운맛과 붉은 색 정도를 관능평가한 결과 매운맛을 느끼는데 걸리는 시간(lag time)의 경우 capsaicin 함량이 $1.74{\sim}mg%$인 다복은 맵게 평가하였으나, 동방($0.87{\sim}mg%$), 거성($0.43{\sim}mg%$)의 경우 통계적으로 유의적인 차이는 없었고, ASTA 값이 증가할수록 색상지의 붉은색 강도가 높은 순으로 평가하였다. 즉 매운맛은 capsaicinoid 함량이 $1.0{\sim}mg%$이상이 되어야 맵다고 평가하고, ASTA 값은 70이상이 되어야 붉다고 평가하였다.