Journal of Nutrition and Health
- Volume 2 Issue 2
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- Pages.99-103
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- 1969
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- 2288-3886(pISSN)
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- 2288-3959(eISSN)
A Method of Assaying Capsaicin in Hot Pepper Paste and Degradation of Capsaicin by Heat Treatment
고추장중(中)의 신미성분(辛味成分) Capsaicin에 대(對)한 정량법(定量法) 및 조리(調理)에 의(依)한 변화(變化)에 관(關)하여
- Yum, Cho-Ae (College of Liberal Arts and Sciences Sookmyung Women's University)
- 염초애 (숙명여자대학교 문리과대학)
- Published : 1969.09.30
Abstract
A method of assaying Capsaicin in hot pepper Paste, which is the most Characteristic Korean food, was composed by making of Azodye method. Capsaicin, a hot ingredient of hot pepper. was isolated from the acetone-ether(1:3) extract of hot pepper paste with Thin layer Chromatography and analyzed quantitatively with Spectrophotometry.
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