Rapid Determination of Seed and Stem Content in Red Pepper Powder by Near-Infrared Reflectance Spectroscopic Analysis

근적외 분광분석법에 의한 분말고추중의 씨앗 및 꼭지혼입량의 신속한 측정

  • Cho, Rae-Kwang (Department of Agricultural Chemistry, Kyungpook National University) ;
  • Sohn, Mi-Ryeong (Department of Agricultural Chemistry, Kyungpook National University) ;
  • Ann, Jae-Jin (Department of Agricultural Chemistry, Kyungpook National University)
  • Published : 1991.08.01

Abstract

Red pepper peels stored with seeds or stems in the powder state at $30^{\circ}C$ resulted in decrease of quality components such as capsanthin, capsaicin and total sugars. The effect of seeds on the quality deterioration was larger than stems. A near-infrared reflectance spectroscopic(NIRS) method was evaluated for the determination of seed and stem contents in red pepper peels. The standard error of prediction was 1.76% in seeds and 0.43% in stems. It is concluded that the NIRS method is suitable for the determination of seen and stem contents in red pepper powder.

Keywords

near-infrared spectroscopic analysis;red pepper