Optimization in Analytical Method and Quantitation of Major Heat Principles from Soup Base of Commercial Ramens

시판 라면스프류 중의 매운맛 성분 분석 최적화 및 활용

  • Published : 2004.02.28

Abstract

Effective methods for extraction of hot taste component in red (capsaicin) and black (piperine) peppers and simultaneous HPLC analysis were established to estimate level of peppers used. Capsaicin and pipeline contents of red and black peppers were 48.75-87.58 and 2900-5520 mg/100 g, respectively, Contents of capsaicin and pipeline in ramen soup base were $2.47{\pm}1.49mg/100g$ and $46.20{\pm}16.10mg/100g$, and estimated levels of red and black peppers were $4.02{\pm}2.37%$ and $1.23{\pm}0.43%$, respectively, In bowl ramens contents of capsaicin and pipeline were $2.02{\pm}1.18mg/100g$ and $41.98{\pm}23.12mg/100g$, and estimated levels of red and black peppers were $3.28{\pm}1.92%$ and $1.09{\pm}0.60%$, respectively. Capsaicin and piperine contents of hot ramens were $4.83{\pm}2.69 mg/100 g$ and $69.49{\pm}20.03mg/100g$, and estimated levels of red and black peppers were $8.62{\pm}4.42%$ and $1.79{\pm}0.58%$, respectively. In bibimmen, capsaicin content was $14.29{\pm}5.72mg/100g$, and piperine was not detected, an indication that only red pepper was used as hot condiment.

고추의 매운맛 성분(캅사이신)과 후추의 매운맛 성분(피페린)의 효율적인 추출방법과 동시분석 할 수 있는 HPLC분석조건을 확립하였으며, 이를 이용하여 시판 라면스프류를 대상으로 하여 매운맛 성분들을 과학적인 방법으로 수치화한 후 향신료의 사용량을 알아보았다. 즉, 고추(n=8)에는 캅사이신 함량이 48.75-87.58mg/100g, 후추(n=7)에는 피페린의 함량이 2900-5520mg/100g 함유되어있는 것으로부터 라면 중의 고추와 후추의 사용량을 추정할 수 있었다. 라면스프류를 분석한 결과는 봉지면(n=24)의 경우 캅사이신이 $2.47{\pm}1.49mg/100g$, 피페린이 $46.20{\pm}16.10mg/100g$ 사용량 추정치는 고추 $4.02{\pm}2.37%$, 후추 $1.23{\pm}0.43%$이었고, 용기면(n= 17)의 경우는 캅사이신이 $2.02{\pm}1.18mg/100g$. 피페린이 $41.98{\pm}23.12mg/100g$로 사용량 추정치는 고추 $3.28{\pm}1.92%$. 후추 $1.09{\pm}0.60%$이었다. 대체로 용기면의 경우 캅사이신이나 피페린 함량이 낮은 것으로 보아 고추나 후추의 사용량이 적음을 알 수 있었다. 매운맛을 강조하는 라면(n= 5)에서는 캅사이신이 $4.83{\pm}2.69 mg/100 g$, 피페린이 $69.49{\pm}20.03mg/100g$로 사용량을 추정해 본 결과는 고추 $8.62{\pm}4.42%$, 후추 $1.79{\pm}0.58%$이었다. 또한 비빔면류(n=5)의 경우 캅사이신이 $14.29{\pm}5.72mg/100g$, 피페린은 불검출 되었으며, 이에 고추사용량 추정치는 $24.73{\pm}10.05%$로서 고추분만을 사용함을 확인하였다.

Keywords

References

  1. Kim DH. Food Chemistry. Tamkudang, Seoul, Korea. pp. 103-170 (1994)
  2. Nippon Shokuhin Kagaku Kougakukai, Methods of New Food Analysis. Kourin Publishing Co., Tokyo, Japan. pp. 617-622 (2000)
  3. Jang YS. Seasoning and blending technology of food flavor. Food Sci. Ind. 30: 52-61 (1997)
  4. Huffman VL, Schadle ER, Villalon B, Burns EE. Volatile components and pungency in fresh and processed JALAPENO peppers. J. Food Sci. 43: 1809-1811 (1978) https://doi.org/10.1111/j.1365-2621.1978.tb07419.x
  5. Bensinger M. How Hot Is That 'Devil'sauce?' Fiery Foods Magazine, New Mexico, NM, USA (1997)
  6. Chun MS, Lee TS, Noh BS. The changes in capsaicin, dihydrocapsaicin and capsanthin in Kochujangs with different mashing methods. Foods Biotechnol. 3: 104-108 (1994)
  7. Lee HD, Kim MH, Lee CH. Relationships between the taste components and sensory preference of Korean red peppers. Korean J. Food Sci. Technol. 24: 266-271 (1992)
  8. Ku KH, Kim NY, Park JB, Park WS. Characteristics of color and pungency in the red pepper for Kimchi. Korean J. Food Sci. Technol. 33: 231-237 (2001)
  9. Shin HH, Lee SR. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J. Food Sci. Technol. 23: 296-300 (1991)
  10. Park WK, Yoon JH, Choi CU. Studies on quality evaluation of pepper (Piper nigrum L.). Korean J. Food Sci. Technol. 23: 15-18 (1991)
  11. Weaver KM, Luker RG, Neale ME. Rapid quality control procedure for the determination of Scoville heat units and the detection of chillies in black pepper, via high-performance liquid chromatography. J. Chromatogr. 301: 288-291 (1984) https://doi.org/10.1016/S0021-9673(01)89200-1
  12. Kenneth MW, Donald BA. Rapid high-performance liquid chromatographic method for the determination of very low capsaicin levels. J. Chromatogr. 367: 438-442 (1986) https://doi.org/10.1016/S0021-9673(00)94867-2
  13. Hoffman PG, Lego MC, Galetto WG. Separation and quantitation of red pepper major heat principles by reverse-phase high-pressure liquid chromatography. J. Agric. Food Chem. 31:1326-1330 (1983) https://doi.org/10.1021/jf00120a044
  14. Leo MLN. Food Analysis by HPLC. Marcel Dekker, New York, NY, USA pp. 664-667 (1992)
  15. Official Analytical Methods of the ASTA. 3rd ed. American Spice Trade Association, Inc., Englewood Cliffs, New Jersey, NY, USA (1985)
  16. AOAC. Official Methods of Analysis, 15th ed. Association of Official Analytical Chemists, Washington, DC, USA (1990)
  17. Betts TA. Pungency quantitation of hot pepper sauces using HPLC. J. Chem. Edu. 76: 240-244 (1999) https://doi.org/10.1021/ed076p240
  18. Chiang GH. HPLC analysis of capsaicins and simultaneous determination of capsaicins and piperine by HPLC-ECD and UV. J. Food Sci. 51: 499-503 (1986) https://doi.org/10.1111/j.1365-2621.1986.tb11165.x
  19. MCI. The Merck Index, 10th ed. Merck & Co., Inc., Rahway, New Jersey, NY, USA (1983)