지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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초록· 키워드
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The pungency is one of major traits determining the quality of pepper. Analysis of pungency is a cumbersome and time consuming work. To improve the efficiency of pungency analysis, a simple and rapid method was newly developed using 0.1N NaOH and 0.2% 2,6-dichloroquinone chlorimide solutions. This method was designated as a spraying method. Total capsaicinoids could be detected on both a fruit without a part of pericarp and a copying paper blotted with fruit section by spraying with above solutions in 5 minutes. Detection limit of the method was 40 ppm of capsaicinoids. On optical observation,this method could evaluate the presence of capsaicinoids, appropriate amount, and distribution of capsaicinoids in pepper fruits.
The spraying method seems to be very useful for a practical breeding of high pungent pepper varieties.
목차
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참고문헌 (18)
참고문헌 신청
Garceas-Clavera A / 2007 / Inheritance of capsaicin and dihydrocapsaicin, determined by HPLC-ESI/MS, in an intraspecific cross of Capsicum annuum L / Agric. Food Chem 55 : 69
Ha J / 2010 / Rapid method for the determination of capsaicin and dihydrocapsaicin in gochujang using ultra-high-performance. Liquid Chromatogr / J. AOAC International 93 : 1
Kozukue N / 2005 / Analysis of eight capsaicinoids in peppers and pepper-containing foods by high-performance liquid chromatography and liquid chromatography-mass spectrometr
Kumar R / 2011 / A review on molecular characterization of pepper for capsaicin and oleoresin / International J. Plant Breed. Genetics 5 : 99 ~ 110
Mueller-seitz E / 2008 / Chili pepper fruits: Content and pattern of capsaicinoids in single fruits of different ages / J. Agric. Food Chem 56 : 12114 ~ 12121
Ha J / 2010 / Rapid method for the determination of capsaicin and dihydrocapsaicin in gochujang using ultra-high-performance. Liquid Chromatogr / J. AOAC International 93 : 1
Kozukue N / 2005 / Analysis of eight capsaicinoids in peppers and pepper-containing foods by high-performance liquid chromatography and liquid chromatography-mass spectrometr
Kumar R / 2011 / A review on molecular characterization of pepper for capsaicin and oleoresin / International J. Plant Breed. Genetics 5 : 99 ~ 110
Mueller-seitz E / 2008 / Chili pepper fruits: Content and pattern of capsaicinoids in single fruits of different ages / J. Agric. Food Chem 56 : 12114 ~ 12121
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