韓國産고추의 品質에 關한 綜合的 硏究 = Studies on the Quality of Korean Red Peppers
저자
발행기관
학술지명
권호사항
발행연도
1990
작성언어
Korean
KDC
574.000
자료형태
학술저널
수록면
175-220(46쪽)
제공처
소장기관
In order to evaluate the overall Korean red pepper's quality, Jeongseon-Jaerae and Hot-Portugal varieties were selected as samples and purchased from Kyungdong market located in Seoul which confirmed the varieties and drying methods(sun drying and hot air drying). The pericarp, seed, placenta and stem were separated and then general properties, general compositions, capsaicinoids, chromatocity, free amino acids, organic acids, free sugars, vitamin C, fatty acids and 5'-nucleotides were analyzed. The results are summarized as follows.
1.Properties of red pepper were not affected by the drying methods. In the weight ratio of each part, there were no difference between drying methods, however some varieties of Hot -Portugal contained a smaller amount of pericarps(45%) and higher content of seed(44∼45%) compared to the Jeongseon-Jaerae variety (49% in pericarps, 42∼43% in seed ).
2.General compositions of red peppers were as follows. Moisture content was 7∼9%, total sugar was 63%, crude protein was 15∼16.5%, crude fat was 15∼16% and the crude ash was 5∼6.5%. Varieties and drying methods of red peppers did not produce any significant difference in the composition of general constituents.
3.Capsaicinoids of red peppers were quantitatively analyzed by HPLC and then identified with GC -MS. As a result, 3 kinds of homologous such as nordihydrocapsaicin, capsaicin and dihydrocapsaicin were confirmed. Dihydrocapsaicin was mainly detected in the placenta.
Capsaicinoids content in each part of red peppers were higher in placenta. There was no remarkable tendency of capsaicinoids content in each part of red peppers according to varieties, but the total amount of capsaicinoids in Jeongseon-Jaerae was 2∼3 times larger than what was found in the Hot -Portugal. The total amount of capsaicinoids in sun dried red peppers was larger than the amount in hot air dried red peppers.
4.The pericarp powder of red poppers was suitable for sample of color evaluation. On Hunfer-lab values, L value(brightness) and a value(red) of pericarp powder were higher in Jeongseon-Jaerae than in Hot-Portugal. In Jeongseon-Jaerae, it was about 15% higher in sun dried red peppers compared to hot air dried. On the other hand, there was no significant difference in Hot-Portugal according to drying methods. Also b value(yellow) showed same tendency of L and a value. The ratio of a to b(a/b) was higher in Hot -Portugal than in Jeongseon-Jaerae. The ratio was higher in sun dried red poppers of both varieties. In means sun dried red peppers show more intense color than hot air dried ones.
5.Total seventeen kinds of free amino acids were identified in each part of red peppers and amount of free amino acids of the Jeongseon-Jaerae were larger than in the Hot-Portugal. Pro-line was contained comparatively larger amount in all parts of the red peppers regardless of varieties and drying methods, except seed portion. And except seed, amount of free amino acids were larger in sun dried red peppers of both varieties.
6.As organic acids contained in each part of red poppers were succinic acid, fumaric acid, malic acid, citric acid and quinic acid, and these five kinds of organic acids were isolated.
Among these acids, the content of quinic acid was highest in each part, namely Jeongseon-Jaerae showed 93∼97% and in Hot-Portugal showed 92% of total organic acid content. As a whole, total amount of organic acids were larger in Jeongseon-Jaerae than in Hot-Portugal regardless of drying methods. In the Jeongseon-Jaerae, the amount of organic acids were slightly larger in hot air dried red pepper.
7.Total amount of free sugary were larger in Hot -Portugal than in the Jeongseon-Jaerae. As reducing sugars, fructose and glucose were mostly contained in the pericarp in both varieties of red peppers regardless of drying methods, and sucrose was mainly contained in seeds. Also in Jeongseon-Jaerae, in each part, larger amount of free sugars were contained in hot air dried red pepper compared to the sun dried ones.
But there was not much difference in the Hot-Portugal according to drying methods.
8.Vitamin C was mainly distributed in pericarp, and in placenta only small amount was contained. Under the same drying method, the vitamin C content of Hot-Portugal was slightly higher than Jeongseon-Jaerae. The vitamin C content in pericarps was higher in hot air dried red pepper than in the sun dried ones regardless varieties.
9.In the twelve kinds of fatty acids which were isolated and confirmed, the highest content of fatty acid was linoleic acid and next was oleic acid or palmitic acid. There was no difference between drying methods. Especially, there was no difference in unsaturated fatty acids content according to drying methods.
10.Using HPLC, 5'-nucleotides such as CMP, AMP and IMP of red peppers were isolated and identified. Total amount of 5'-nucleotides were 4 times lager in Jeongseon-Jaerae than in the Hot -Portugal. The CMP content was highest in the pericarp of the Jeongseon-Jaerae, mean while IMP was highest in the pericarp of Hot-Portugal. 5'-Nucleotides content of hot air dried red peppers were smaller in both varieties.
11.Regardless of varieties or drying methods, capsaicinoids content and 5'-nucleotides content were in direct proportion but vitamin C content comparing to capsaicinoids or 5 -nucleotides was in inverse proportion.
Free sugars and vitamin C content were higher in Hot-Portugal. Organic acids, capsaicinoids.
5'-nucleotides and total flavoring amino acids content were higher in the Jeongseon-Jaerae. The red pepper of sun dried Jeongseon-Jaelae contained a relatively small amount of free sugar, but capsaicinoids content was large, so it has strong hot taste and the palatability is also excellent.
The color intensity was also proper, and will show high acceptability as a food stuff.
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