Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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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
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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.

분말고추가루에 씨앗이나 꼭지를 혼입시켜 저장시킨 결과 capsanthin, capsaicin, total-sugars 등의 성분이 감소되었으며 특히 꼭지가 혼입된 시료보다 씨앗이 혼입된 시료에 있어서 품질의 열화정도가 큼을 알 수 있었다. 이와 관련하여 씨앗이나 꼭지의 함량을 근적외 분광분석법으로 측정할 수 있는지의 가능성을 조사한 결과 씨앗의 혼입량은 1.76%의 측정오차로, 꼭지의 혼입량은 0.43%의 측정오차로 각각 30초 이내에 통시 측정할 수 있음을 확인하였다.

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