書誌事項
- タイトル別名
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- 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.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 23 (5), 199-205, 1976
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206406078720
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- NII論文ID
- 130003788103
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1712440
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可