トウガラシ辛味成分の定量法

書誌事項

タイトル別名
  • Determination of Pungent Principles in Capsicum Pepper
  • トウガラシ カラミ セイブン ノ テイリョウホウ

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抄録

Capsaicin was isolated from capsicum fruits by n-hexane-60% acetic acid extraction system. UV absorption maxima were found at 281nm(E1%1cm=98.8)and 231nm(E1%1cm=246)in ethanol, and at 246nm(E1%1cm=330)and 295nm(E1%1cm=139)in 0.5N NaOH. Modified UV method and standard addition method gave the same determined values. UV method, however, gave the 10% higher capsaicin content than the former two methods. While colorimetric method gave 2 to 3% lower content. The reason why UV method gave higher value was revealed that lower extracting ratio of capasaicin in the process of preparation was employed for the determination.<BR>The correlation coefficient between scoville heat units(S)and the values determined by modified UV method(D)was 0.991. The relation was shown by S=104×(21.79D+0.50).<BR>Threshold level of pungency of capsaicin in 5% sugar solution was 0.04 to 0.05ppm.

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