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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.3
- 수록면
- 61 - 75 (15page)
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This study classified piperine amides contained in the pepper by utilizing an instrument of HPLC & LC-MS, MS/MS. Applying the method, the study examined piperine in the products which are sold in domestic and abroad markets, as well as reviewed whether the decision of pepper quality can take advantages to make a use to provide useful informations for better product development to Food manufacturing and food processing manufacturers. From the results of extracting piperine amides in black pepper with alcohol by using HPLC, around ten peak was detected and ten kinds of different piperine were classified. From the results in piperine amides quantity from 12 kind products sold in Korea and America, the highest quantity was piperine, which consists of 58.92% to 85.52% in total piperine amides. The ratio of piperine was from 75.30% to 85.85% in a total.
목차
ABSTRACT
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅴ. 결론
Ⅵ. 참고 문헌
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UCI(KEPA) : I410-ECN-0101-2013-326-001174425