Horticultural Science & Technology (원예과학기술지)

Korean Society of Horticultural Science (한국원예학회)
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Development of a Simple Method for Detecting Capsaicinoids Using Gibb's Reagent in Pepper

Gibb's Reagent를 이용한 캡사이시노이드 간이 분석 방법

  • Jeong, Hee-Jin (Department of Plant Science, Vegetable Breeding Research Center, College of Agriculture and Life Sciences, Seoul National University) ;
  • Hwang, Do-Yeon (Department of Plant Science, Vegetable Breeding Research Center, College of Agriculture and Life Sciences, Seoul National University) ;
  • Ahn, Jeong-Tak (Department of Plant Science, Vegetable Breeding Research Center, College of Agriculture and Life Sciences, Seoul National University) ;
  • Chun, Jin-Young (Department of Plant Science, Vegetable Breeding Research Center, College of Agriculture and Life Sciences, Seoul National University) ;
  • Han, Ko-Eun (Department of Plant Science, Vegetable Breeding Research Center, College of Agriculture and Life Sciences, Seoul National University) ;
  • Lee, Woo-Moon (Vegetable Research Division, National Institute of Horticultural & Herbal Science) ;
  • Kwon, Jin-Kyung (Department of Plant Science, Vegetable Breeding Research Center, College of Agriculture and Life Sciences, Seoul National University) ;
  • Lee, Yong-Jik (Hana Seed Co., Ltd.) ;
  • Kang, Byoung-Cheorl (Department of Plant Science, Vegetable Breeding Research Center, College of Agriculture and Life Sciences, Seoul National University)
  • 정희진 (서울대학교 농업생명과학대학 식물생산과학부) ;
  • 황도연 (서울대학교 농업생명과학대학 식물생산과학부) ;
  • 안정탁 (서울대학교 농업생명과학대학 식물생산과학부) ;
  • 천진영 (서울대학교 농업생명과학대학 식물생산과학부) ;
  • 한고은 (서울대학교 농업생명과학대학 식물생산과학부) ;
  • 이우문 (국립원예특작과학원 원예작물부 채소과) ;
  • 권진경 (서울대학교 농업생명과학대학 식물생산과학부) ;
  • 이용직 ((주)하나종묘) ;
  • 강병철 (서울대학교 농업생명과학대학 식물생산과학부)
  • Received : 2012.01.09
  • Accepted : 2012.03.14
  • Published : 2012.06.30
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Abstract

Capsaicinoids are responsible for the pungency of Capsicum species. Among the several reported methods for quantifying capsaicinoids in pepper, liquid chromatography methods such as TLC and HPLC have been the most widely used due to their precision and reliability. However, they are quite expensive and time consuming to be applied to the field breeding. In this paper, we demonstrated that Gibb's reagent, 2,6-dichloroquinone chlorimide, mediated measurement of capsaicinoids is a simple and reliable method for determining the presence/absence of capsaicinoids, and estimating the amount of capsacinoids in pepper fruits. The capsaicinoids could be also detected via colorimetiric reactions of the Gibb's reagent. This simple method has been verified to be as accurate as the HPLC analysis. We have also modified this method for a high through-put analysis. This method will be useful for measuring capsaicinids in pungency breeding programs in pepper.

캡사이신은 고추의 매운맛을 결정하는 화합물이며 HPLC등과 같은 액상 크로마토그래피를 통한 정량법이 가장 많이 이용되고 있다. HPLC 방법은 정확하게 캡사이신 함량을 측정할 수 있으나 전처리 시간이 길고 고가의 장비를 필요로 하는 단점이 있다. Gibb's reagent로 불리는 2,6-dichloroquinone chlorimide는 캡사이신의 벤젠 구조와 반응하여 발색을 하며 이 반응을 이용해 상대적인 캡사이신의 양을 측정할 수 있다. 본 연구는 Gibb's reagent를 통한 발색반응은 캡사이신의 양에 비례하여 증가하며, 고추 태좌를 이용하였을 때에도 동일한 결과를 확인할 수 있었다. 또한, 이러한 방법을 대량 신속 캡사이신의 함량 측정을 위하여 고추의 과실을 절단하여 발색반응을 시키거나 Gibbs reagent를 미리 도포시켜 놓은 조건에서도 동일하게 신뢰할만한 결과를 확인하였다. 육종 목표에 따라 Gibb's reagent를 통한 개체 선별을 쉽게 하여 실제 육종 포장에서 간이적인 방법으로 매운 맛에 대해서 정성적 분석과 대략적인 정량적 분석이 가능하게되었다. 이러한 방법은 기존의 액상 크로마토그래피 등의 방법에 비해 시간과 비용이 절약되며 정확성에서도 큰 차이를 보이지 않아 고추 육종 포장에서의 활용을 기대할 수 있다.

Keywords

References

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  2. A MYB transcription factor is a candidate to control pungency in Capsicum annuum pp.1432-2242, 2019, https://doi.org/10.1007/s00122-018-03275-z