Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Approximate Amounts of Capsaicin Intakes Determined from Capsaicin Contents in Powdered Soups of Korean Instant Noodles and Hot Peppers

시판 라면스프 및 고춧가루 중의 매운맛 성분 Capsaicin 함량측정을 통해 추정된 한국인의 Capsaicin 섭취량 범위

  • 유리나 (울산대학교 식품영양학과) ;
  • 박정순 (울산대학교 식품영양학과) ;
  • 김명환 (울산대학교 식품영양학과)
  • Published : 1999.04.01
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Abstract

In order to get a quantitative information of capsaicin intakes derived from Korean daily spicy food, capsaicin contents in powdered red hot peppers and powdered soup of Korean instant noodles were measured by high performance liquid chromatography. Capsaicin contents were 0.03~0.33mg/g in the powdered hot pepper, 3.67~5.50mg/g in the powdered soup with most spicy taste, 2.15~3.14 mg/g in the soup with medium level of spicy, and below 1.5mg/g in the soup with mild taste of Korean instant noodles. From the results, it was estimated that the amounts of daily intake of capsaicin from hot pepper were about 0.38~4.95mg/day, and capsaicin intakes from one pack of Korean instant noodles were about 10~60mg.

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References

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