• Analytical Science and Technology
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• v.26 no.1
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• pp.73-79
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• 2013

The allyl isothiocyanate, capsaicin and dihydrocapsaicin as main components in self defense sprays were determined by gas chromatography-mass spectrometer (GC-MS). Although self defense spray was used to protect by myself, a social problem could be caused by the hazard of spray chemical due to use pungent liquid. To identify this, the pH of pungent liquid solutions, solubility to detergents, the existence of other materials and the types and amounts of pungent material in spray chemicals were investigated in this work. Finally, the amounts of allyl isothiocyanate, capsaicin and dihydrocapsaicin as pungent materials in them were determined by GC-MS. The pH of chemicals were about 5.7 as weak acid, the detergents can emulsify them with water well. And they did not contain fluorescent materials and hazard organic solvents. The pungent components in three real samples were only allyl isothiocyanate [47,600 mg/kg (47.6%)] in one sample, and mixtures with capsaicin [228 mg/kg~368 mg/kg (1.14%~1.84%)] and dihydrocapsaicin [224 mg/kg~414 mg/kg (1.12%~2.07%)] in the others, respectively.

• Analytical Science and Technology
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• v.7 no.4
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• pp.541-545
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• 1994

The pungent principles of 20 Korean red peppers(Capsicum spp.) were analyzed by high performance liquid chromatography(HPLC) method. Capsaicinoids levels were considerable from 7.0mg/100g to 75.9mg/100g in Korean red peppers. The index value of the variety, ratio of capsaicin to dihydrocapsaicin was 0.8~1.1. This fact reveals that several varities of red pepper have existed in Korean. The sensory intensity of pungent principles was completely accordant with instrumental analysis result until 10ppm of capsaicinoids. The acceptance concentration of pungent principles was from 7.8ppm to 15.6ppm in Korean people.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.16-20
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• 1986

The major pungent component from Korean radish roots was purified by reverse phase high performance liquid chromatography (RPHPLC), and characterized as 4-methylthio-3-butenyl isothiocyanate on the basis of the sensory test (pungency), UV spectrum and mass spectrum analysis. The purified isothiocyanate moved as a single peak(retention time, 5.2 min) in RP-HPLC analysis, and as a single spot(Rf, 0.9) in TLC analysis.

• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.191-198
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• 1989

The analysis condition for determination of capsaicin and dihydrocapsaicin, major pungent principles of capsicum fruit, with high performance liquid chromatography was studied and the difference of those content according to species, cultivated region and drying method was investigated. The capsaicins were extracted effectively with 70% ethanol for 1 hr at $60^{\circ}C$. As a result of reproduciblity and recovery test, the calculation of analysis data was reasonable based on the peak area. The content of capsaicins was different with species, cultivated region and drying method, respectively. Especially, the difference depending on drying method was remarkable; the sun dried sample showed higher value than that of the oven dried sample, about maximum 80% for capsaicin and 60% for dihydrocapsaicin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.747-751
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• 2000

This study was carried out to improve the analysis method of gingerol compounds from ginger (Zingiber officinale Roscoe). Pungent components of ginger were extracted by acetone and lisolated by thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) with LiChrosorb RP-18 column. Three homologues of gingerols were identified by HPLC-mass spectrometry (LC/MS) and nuclear magnetic resonance (NMR). The contents of [6]-, [8]- and [10]-gingerols in three homologues identified were 635.3 mg%, 206.6 mg% and 145.7 mg% in raw ginger, and were 418.2 mg%, 142.6 mg% and 103.3 mg% in ginger paste, respectively.

• YAKHAK HOEJI
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• v.38 no.1
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• pp.12-19
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• 1994

Capsaicin(8-methyl-N-vanillyl-6-nonenamide) is the principal pungent component of Capsicum fruits. This work is directed to the capsaicin-hydrolyzing enzyme playing a key role in the rate limiting and critical step of capsaicin metabolism. In order to get precise information on the enzyme's subcellular location, rat liver homogenate was divided into six subcellular fractions by differential centrifugation technique: crude nuclear pellet, PNS(post nuclear supernatant) fraction, lysosomal pellet, cytosol, Tris wash fraction, micrisomes. Capsaicin-hydrolysing enzyme activity was analysed by high performance liquid chromatography(HPLC). This enzyme was found at the highest specific activity in the microsomal fraction and co-distributed with marker enzymes of the endoplasmic reticulum, NADPH-cytochrome c reductase and nucleoside diphosphatase. This is compatible with the result of ninhydrin color reaction of vanillylamine, primary metabolite of capsaicin hydrolysis, on thin layer chromatography(TLC). This enzyme is most active at pH $8.0{\sim}9.0$. Definite subcellular location of this enzyme will make it easy to proceed with further study.

• Preventive Nutrition and Food Science
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• v.1 no.1
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• pp.69-74
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• 1996

Capsaicin(CAP) is a pungent ingredient of hot pepper that has been used as a spicy food additive, pre-servative, and medicine. In this study, the effect of CAP on L-ascorbic acid(AsA)level in various tissues as well as its urinary excretion. and drug-metabolizing enzyme activity in rats were investigated. Rats fed AsA-deficient diets for 17days were injected intraperitoneally with 1mg of CAP in 0.5ml of ethanol-Tween 80-saline(20 :10 : 70, v/v/v). Control rats received the equal volume of the same solution without CAP. Urine was collected for 3 day after the CAP injection, and after 5 days tissues were removed; their AsA contents were measured by high performance liquid chromatography combined with and electrochemical detector. In addition, hepatic microsomal ethoxyresorfin O-deethylase(EROD) activity as measured. Urinary AsA excretion changed significantly following CAP injection. One and two days after CAP injection, the urinary AsA increased 2-and 3-fold in the CAP injected group, compared to the control, but the contents of adrenal glands and brain were lower than those of the control Dehydroascorbic acid contents in adrenal glands of the CAP injected group were higher than that of the control These results suggested that a single large dose of CAP could temporarily cause the redistribution of AsA in tissues accompanying by its urinary excretion, by affecting probably a biological system including mixed function oxygenase system(MFOS)

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.496-499
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• 1994

The antioxidant effect of capsaicin, the pungent principle of red pepper and oleoresin extracted from red pepper was investigated by measuring TBA(Thiobarbituric acid) value and hydroperoxide value using CL-HPLC(Chemiluminescence-high performance liquid chromatography) during storage at $30^{\circ}C$. The antioxidant activity of capsaicin and oleoresin was compared with erythorbate already used. The antioxigenic effect of capsaicin and oleoresin was very effective to the preservation of ground bacon belly meat. Especially, oleoresin have a remarkable effect to prevent the peroxidation of ground bacon belly meat. Capsaicinoids were known as the main additives in Korea, but the antioxidant activity of meat products has not been reported. So, we suggest that capsaicin, especially, oleoresin combined with other natural antioxigenic substances as like tocopherol may be effective to prevent the oxidation of ground bacon belly meat.