Determination of Pungent Principles in Capsicum Pepper
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- MORI KAZUO
- Nippon Shinyaku Co., Ltd., Food Reseach Institute
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- SAWADA HARUMICHI
- Nippon Shinyaku Co., Ltd., Food Reseach Institute
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- NISHIURA YASUO
- Nippon Shinyaku Co., Ltd., Food Reseach Institute
Bibliographic Information
- Other Title
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- トウガラシ辛味成分の定量法
- トウガラシ カラミ セイブン ノ テイリョウホウ
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Abstract
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.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 23 (5), 199-205, 1976
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206406078720
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- NII Article ID
- 130003788103
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- NII Book ID
- AN00192587
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- NDL BIB ID
- 1712440
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- ISSN
- 00290394
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed