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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region

재배지역별 청양고추의 품질 특성

  • Hwang, In-Guk (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha-Yun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Haeng-Ran (National Academy of Agricultural Science, Rural Development Administration) ;
  • Cho, Myeoung-Cheoul (National Institute of Horticultural & Herbal Science, Rural Development Administration) ;
  • Ko, In-Bae (Extension Service Bureau, Rural Development Administration) ;
  • Yoo, Seon-Mi (National Academy of Agricultural Science, Rural Development Administration)
  • 황인국 (농촌진흥청 국립농업과학원) ;
  • 김하윤 (농촌진흥청 국립농업과학원) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 김행란 (농촌진흥청 국립농업과학원) ;
  • 조명철 (농촌진흥청 국립원예특작과학원) ;
  • 고인배 (농촌진흥청 기술지원국) ;
  • 유선미 (농촌진흥청 국립농업과학원)
  • Received : 2011.05.30
  • Accepted : 2011.08.16
  • Published : 2011.09.30
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Abstract

This study was carried out to investigate the proximate composition, mineral content, pH, acidity, color, ASTA value, free sugar content, and capsaicinoid level of Cheongyang pepper (Capscium annuum L.) cultivated in 13 different regions. For proximate composition of Cheongyang pepper, protein, lipid, and ash contents showed wide ranges of 12.74~19.98%, 4.54~7.17%, and 6.07~9.81%, respectively. Calcium, magnesium, iron, sodium, and potassium are major minerals found in Cheongyang pepper. Further, pH, total acidity, a value, and ASTA value showed wide ranges of 4.86~5.26, 2.10~4.25%, 28.89~37.12, and 76.54~139.57, respectively. Free sugars were fructose (8.55~17.06%) and glucose (3.25~10.47%), but sucrose and maltose were not detected. Capsaicin and dihydrocapsaicin contents were in the range of 100.27 to 261.54 mg% and 51.01 to 84.58 mg%, respectively. Capsaicinoid contents were above 200 mg% for the 11 cultivation regions. According to our results, Cheongyang pepper may be affected by environmental conditions such as different cultivation region more than genotype.

본 연구에서는 우리나라의 청양고추를 13개 지역에서 노지재배된 것을 채취하여 재배지역별 품질 특성을 비교 분석하였다. 일반성분의 경우 단백질함량은 12.74~19.98%, 지방함량은 4.54~7.17%, 회분함량은 6.07~9.81% 범위로 넓은 분포를 보였다. 무기성분 함량은 지역별 차이를 보였지만 주요 무기성분은 K이었다. pH 및 총산도는 각각 4.86~5.26 및 2.10~4.25% 범위였다. 청양고추의 유리당은 fructose 및 glucose가 주요 유리당으로 검출되었고 각각 8.55~17.06% 및 3.25~10.47% 범위로 지역별 큰 차이를 나타냈다. 색도 중 a값은 28.89~37.12의 범위였고, ASTA값은 76.54~139.57의 범위로 a값에 비해 넓은 분포를 나타냈다. Capsaicin 함량은 100.27~261.54 mg%, dihydrocapsaicin 함량은 51.01~84.58 mg% 범위였고 capsaicinoid 함량은 11개 지역에서 200 mg% 이상의 함량을 보였다. 본 연구결과 청양고추는 재배지역에 따른 심한 함량 변이를 나타냈으며, 추후 다양한 품종을 대상으로 재배지역에 따른 품종 특성에 관한 추가 연구가 필요하다.

Keywords

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