A New Method for Analysis of Capsaicinoids Content in Microcapsule.

미세캡슐내의 캡사이시노이드의 새로운 분석법

  • Jung, Jong-Min (Department of Food Science and Technology, Seoul National University of Technology) ;
  • Kang, Sung-Tae (Department of Food Science and Technology, Seoul National University of Technology)
  • 정종민 (서울산업대학교 식품공학과) ;
  • 강성태 (서울산업대학교 식품공학과)
  • Published : 2000.02.28

Abstract

A new method for the quantitative determination of capsaicinoids in microcapsule has been developed. Among seventeen solvents tested for solubilizing wall material (gum arabic and modified starch) of microcapsule, dimethyl sulfoxide (DMSO) was selected as an optimal solvent. The most appropriate mixing ratio of microcapsule to DMSO for solubilizing wall material was 1 to 10(w/v). Appropriate carriersolubilizing temperature and time were $55^{\circ}C$ and 30 min, respectively. Also conditions for extracting oleoresin from the solubilized microcapsule were studied. The mixing ratio of ethanol to DMSO was optimal at 8 to 1(v/v). Optimized vortexing time was 5 min at 40㎐. Pecipitant was obtained by centrifugation at 21000 rpm for 15 min. The precipitant was reextracted with ethanol. The extracted supernatants were combined and adjusted to final volume of 25 ml. Extracted solutions were analyzed for quantitation of total capsaicinoids by employing HPLC and for quantitation of total carotenoids by spectrophotometric method. This method can be used to monitor changes of capsacinoid during manufacturing or storage of red pepper oleoresin microcapsule powder.

Keywords

capsaicinoids;red pepper oleoresin;dimethyl sulfoxide(DMSO);microcapsule