The Changes of Capsaicin Contents in Fresh and Processed Red Peppers

생고추와 고추 가공시의 Capsaicin 함량 변화

  • Chung, Byung-Sun (Department of Food Science, King Sejong University) ;
  • Kang, Kun-Og (Department of Home Economics, King Sejong University)
  • Published : 1985.11.21

Abstract

The contents of capicin according to the growth of fresh red peppers (Capsicum annum) and to-brewing of 'kochujang' (fermented hot peper-soybean paste) and 'kimchi' (a group of Korean seasoned pickles) were quantified by High Pressure Liquid Chromatography. Colors of the peppers were evaluated by Hunter Value and quantity of capsanthin. The content and chemical structure of capsaicin after heat treatment were traced by HPLC, GCMS, UV and NMR. It was found that the capsaicin content of red peper was highest 6 to 7 weeks after flowering and that peppers with high Hunter Value contained higher level of capsanthin. The content of capsaicin of kochujang and kimchi declined by 20% and 17% respectively, as they are brewed. Capsaicin content was decreased by heating. However, change in its chemical strtcure was not occurred.

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