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

  • 제39권11호
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  • Pages.1705-1709
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  • 2010
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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고추의 육성계통에 따른 Capsaicinoids와 Ascorbic Acid 분석

Analyses of Capsaicinoids and Ascorbic Acid in Pepper (Capsicum annum L.) Breeding Lines

  • 정미리 (충북대학교 식품공학과) ;
  • 황영 (농촌진흥청 국립농업과학원 농식품자원부 전통한식과) ;
  • 김혜영 (용인대학교 식품영양학과) ;
  • 정헌상 (충북대학교 식품공학과) ;
  • 박지성 (제일종묘 육종연구소) ;
  • 박동복 (제일종묘 육종연구소) ;
  • 이준수 (충북대학교 식품공학과)
  • Jung, Mi-Ri (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, Young (Korean Food & Culture Division, Rural Development Administration) ;
  • Kim, Hae-Young (Dept. of Food Science and Nutrition, Yong In University) ;
  • Jeong, Heong-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Park, Ji-Sung (Jeil Seed Company) ;
  • Park, Dong-Bok (Jeil Seed Company) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • 투고 : 2010.06.14
  • 심사 : 2010.11.08
  • 발행 : 2010.11.30
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초록

본 연구에서는 130여종의 육성계통 고추의 capsaicinoids와 ascorbic acid 등의 기능성 성분의 함량을 분석함으로써 부가가치 높은 우수 고추 품종 개발을 위한 database를 제공하고자 하였다. Capsaicinoids 및 ascorbic acid 분석을 위해 역상 HPLC를 이용하였다. 연구 결과 capsaicin의 평균함량은 29.0 mg/100 g, dihydrocapsaicin은 15.8 mg/100 g으로 나타났으며 ascorbic acid의 평균 함량은 809.8 mg/100 g이었다. 육성계통 고추 No.2687의 capsaicin 함량은 219.6 mg/100 g, dihydrocapsaicin 함량은 110.8 mg/100 g으로 가장 높게 분석되었으나 ascorbic acid 함량은 264.9 mg/100 g으로 가장 낮게 분석되었다. 또한 육성계통 고추 No. 2524가 ascorbic acid의 함량이 1695.5 mg/100 g으로 가장 높았으나 capsaicinoid 함량은 평균 이하로 낮게 나타났다. 분석방법을 검증하기 위해 재현성, 반복성 및 회수율을 구하였으며 그 결과 재현성과 반복성의 CV는 5% 이하였으며 회수율은 90% 이상으로 우수하였다. 본 연구 결과는 고추의 육성 계통별 기능성 성분의 함량을 분석하고 그 결과를 토대로 우수품종 개발을 위한 기초자료를 제공함에 그 의의가 있다.

Peppers (Capsicum annuum L.) are a rich source of phytochemicals including polyphenolics, flavonoids, capsaicinoids and ascorbic acid. Capsaicinoids are a group of 12 or more related alkaloids responsible for the pungent sensation in the fruits of the genus Capsicum. Ascorbic acid is another functional and nutritional constituent of peppers. In this study, the contents of two major capsaicinoids (capsaicin and dihydrocapsaicin) and ascorbic acid in 131 pepper breeding lines were quantified by HPLC. In 131 pepper breeding lines, capsaicin and dihydrocapsaicin contents were in the range of 0.0 to 219.6 and 0.0 to 110.8 mg/100 g, respectively. The breeding lines with higher capsaicin content contained higher dihydrocapsaicin content as well. Ascorbic acid contents were 264.9 to 1695.5 mg/100 g for the 131 pepper breeding lines. The analytical method validation parameters including accuracy, repeatability, and reproducibility were calculated to ensure the method's validity. This study provides basic information to plant breeders and biotechnologists who are planning to breed genotypes with high content of phytochemicals.

키워드

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  1. High-performance liquid chromatography coupled to diode array and electrospray time-of-flight mass spectrometry detectors for a comprehensive characterization of phenolic and other polar compounds in three pepper (Capsicum annuum L.) samples vol.51, pp.2, 2013, https://doi.org/10.1016/j.foodres.2013.02.022
  2. Anti-inflammatory properties of culinary herbs and spices that ameliorate the effects of metabolic syndrome vol.71, pp.3, 2012, https://doi.org/10.1016/j.maturitas.2011.12.009
  3. Physicochemical and Sensory Characteristics of Baechu Kimchi using Spicy Hot Flavor Graded Hot Pepper Powder vol.30, pp.1, 2014, https://doi.org/10.9724/kfcs.2014.30.1.022
  4. Physicochemical and Sensory Characteristics of Cucumber Salad Using Spicy Hot Flavor Graded Gochujang vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.255
  5. Quality Characteristics of Red Pepper Cultivars according to Cultivation Years and Regions vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.817
  6. Quality Characteristics of Tofu (Soybean Curd) Added with Cheongyang Hot Pepper (Capsicum Annuum L.) Juice vol.40, pp.7, 2011, https://doi.org/10.3746/jkfn.2011.40.7.999
  7. Effects of Drying Methods on Quality of Red Pepper Powder vol.41, pp.9, 2012, https://doi.org/10.3746/jkfn.2012.41.9.1315
  8. Quality Characteristics of Wet Noodles Combined with Cheongyang Hot Pepper (Capsicum annuum L.) Juice vol.40, pp.6, 2011, https://doi.org/10.3746/jkfn.2011.40.6.860
  9. Quality Characteristics of Cheongyang pepper (Capsicum annuum L.) according to Cultivation Region vol.40, pp.9, 2011, https://doi.org/10.3746/jkfn.2011.40.9.1340
  10. Influences of Freezing and Thawing Temperature on the Quality Characteristics of Mashed Red Pepper vol.25, pp.3, 2012, https://doi.org/10.9799/ksfan.2012.25.3.691
  11. Quality Characteristics by Particle Size of Red Pepper Powders for Pepper Paste and Kimchi vol.40, pp.5, 2011, https://doi.org/10.3746/jkfn.2011.40.5.725
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