Optimization in Analytical Method and Quantitation of Major Heat Principles from Soup Base of Commercial Ramens

시판 라면스프류 중의 매운맛 성분 분석 최적화 및 활용

  • Published : 2004.02.28


Effective methods for extraction of hot taste component in red (capsaicin) and black (piperine) peppers and simultaneous HPLC analysis were established to estimate level of peppers used. Capsaicin and pipeline contents of red and black peppers were 48.75-87.58 and 2900-5520 mg/100 g, respectively, Contents of capsaicin and pipeline in ramen soup base were $2.47{\pm}1.49mg/100g$ and $46.20{\pm}16.10mg/100g$, and estimated levels of red and black peppers were $4.02{\pm}2.37%$ and $1.23{\pm}0.43%$, respectively, In bowl ramens contents of capsaicin and pipeline were $2.02{\pm}1.18mg/100g$ and $41.98{\pm}23.12mg/100g$, and estimated levels of red and black peppers were $3.28{\pm}1.92%$ and $1.09{\pm}0.60%$, respectively. Capsaicin and piperine contents of hot ramens were $4.83{\pm}2.69 mg/100 g$ and $69.49{\pm}20.03mg/100g$, and estimated levels of red and black peppers were $8.62{\pm}4.42%$ and $1.79{\pm}0.58%$, respectively. In bibimmen, capsaicin content was $14.29{\pm}5.72mg/100g$, and piperine was not detected, an indication that only red pepper was used as hot condiment.


  1. Huffman VL, Schadle ER, Villalon B, Burns EE. Volatile components and pungency in fresh and processed JALAPENO peppers. J. Food Sci. 43: 1809-1811 (1978) https://doi.org/10.1111/j.1365-2621.1978.tb07419.x
  2. Bensinger M. How Hot Is That 'Devil'sauce?' Fiery Foods Magazine, New Mexico, NM, USA (1997)
  3. Lee HD, Kim MH, Lee CH. Relationships between the taste components and sensory preference of Korean red peppers. Korean J. Food Sci. Technol. 24: 266-271 (1992)
  4. Park WK, Yoon JH, Choi CU. Studies on quality evaluation of pepper (Piper nigrum L.). Korean J. Food Sci. Technol. 23: 15-18 (1991)
  5. Leo MLN. Food Analysis by HPLC. Marcel Dekker, New York, NY, USA pp. 664-667 (1992)
  6. Chun MS, Lee TS, Noh BS. The changes in capsaicin, dihydrocapsaicin and capsanthin in Kochujangs with different mashing methods. Foods Biotechnol. 3: 104-108 (1994)
  7. Nippon Shokuhin Kagaku Kougakukai, Methods of New Food Analysis. Kourin Publishing Co., Tokyo, Japan. pp. 617-622 (2000)
  8. Official Analytical Methods of the ASTA. 3rd ed. American Spice Trade Association, Inc., Englewood Cliffs, New Jersey, NY, USA (1985)
  9. Hoffman PG, Lego MC, Galetto WG. Separation and quantitation of red pepper major heat principles by reverse-phase high-pressure liquid chromatography. J. Agric. Food Chem. 31:1326-1330 (1983) https://doi.org/10.1021/jf00120a044
  10. Chiang GH. HPLC analysis of capsaicins and simultaneous determination of capsaicins and piperine by HPLC-ECD and UV. J. Food Sci. 51: 499-503 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb11165.x
  11. Kim DH. Food Chemistry. Tamkudang, Seoul, Korea. pp. 103-170 (1994)
  12. AOAC. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  13. Weaver KM, Luker RG, Neale ME. Rapid quality control procedure for the determination of Scoville heat units and the detection of chillies in black pepper, via high-performance liquid chromatography. J. Chromatogr. 301: 288-291 (1984) https://doi.org/10.1016/S0021-9673(01)89200-1
  14. Kenneth MW, Donald BA. Rapid high-performance liquid chromatographic method for the determination of very low capsaicin levels. J. Chromatogr. 367: 438-442 (1986) https://doi.org/10.1016/S0021-9673(00)94867-2
  15. Jang YS. Seasoning and blending technology of food flavor. Food Sci. Ind. 30: 52-61 (1997)
  16. Ku KH, Kim NY, Park JB, Park WS. Characteristics of color and pungency in the red pepper for Kimchi. Korean J. Food Sci. Technol. 33: 231-237 (2001)
  17. MCI. The Merck Index, 10th ed. Merck & Co., Inc., Rahway, New Jersey, NY, USA (1983)
  18. Betts TA. Pungency quantitation of hot pepper sauces using HPLC. J. Chem. Edu. 76: 240-244 (1999) https://doi.org/10.1021/ed076p240
  19. Shin HH, Lee SR. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J. Food Sci. Technol. 23: 296-300 (1991)