Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Rapid Determination of Ascorbic Acid in Red Pepper Leaves by Near-Infrared Reflectance Spectroscopic Analysis

근적외 분광분석법에 의한 고춧잎의 Ascorbic Acid 함량 측정

  • Published : 1998.06.01
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Abstract

The loss of ascorbic acid in dried red pepper leaves prepare with different drying methods of air-, oven-, microwave oven-, and vacuum drying with blanching or without was determined by a HPLC method. Vacuum drying showed the least loss of ascorbic acid than the other drying methods. Additionally, the feasibility of near infrared reflectance spectroscopy(NIRS) to determine the contents of ascorbic acid in the red pepper leaves was studied. NIRS was found to be an efficient way of determining ascorbic acid contents in red pepper leaves, requiring only 30 seconds of an analytical time.

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References

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