• YAKHAK HOEJI
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• v.33 no.4
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• pp.241-245
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• 1989

A new application of high performance liquid chromatography for the determination of capsaicin and dihydrocapsaicin in cataplasma preparation was investigated. Optimum conditions for a good separation and detection were determined; 0.93 volt, acetonitrile: $H_3PO_4$ sol (pH 2.8), sample size; $7\;{\mu}l$. Recovery rates of capsaicin and dihydrocapsaicin from mixed artificial preparations were 99.9% and 98.4% respectively. Also reproducibility tests showed that the coefficient of variation was 1.59% for capsaicin and 1.14% for dihydrocapsaicin. There was no interference with cataplasma preparation containing thymol, dl-camphor and the commonly encountered excipients or additives such as gelatine, glycerine. This method was rapid, accurate and it gave higher sensitivity than other method.

• Analytical Science and Technology
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• v.26 no.1
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• pp.73-79
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• 2013

The allyl isothiocyanate, capsaicin and dihydrocapsaicin as main components in self defense sprays were determined by gas chromatography-mass spectrometer (GC-MS). Although self defense spray was used to protect by myself, a social problem could be caused by the hazard of spray chemical due to use pungent liquid. To identify this, the pH of pungent liquid solutions, solubility to detergents, the existence of other materials and the types and amounts of pungent material in spray chemicals were investigated in this work. Finally, the amounts of allyl isothiocyanate, capsaicin and dihydrocapsaicin as pungent materials in them were determined by GC-MS. The pH of chemicals were about 5.7 as weak acid, the detergents can emulsify them with water well. And they did not contain fluorescent materials and hazard organic solvents. The pungent components in three real samples were only allyl isothiocyanate [47,600 mg/kg (47.6%)] in one sample, and mixtures with capsaicin [228 mg/kg~368 mg/kg (1.14%~1.84%)] and dihydrocapsaicin [224 mg/kg~414 mg/kg (1.12%~2.07%)] in the others, respectively.

• Journal of Food Hygiene and Safety
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• v.4 no.3
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• pp.191-198
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• 1989

The analysis condition for determination of capsaicin and dihydrocapsaicin, major pungent principles of capsicum fruit, with high performance liquid chromatography was studied and the difference of those content according to species, cultivated region and drying method was investigated. The capsaicins were extracted effectively with 70% ethanol for 1 hr at $60^{\circ}C$. As a result of reproduciblity and recovery test, the calculation of analysis data was reasonable based on the peak area. The content of capsaicins was different with species, cultivated region and drying method, respectively. Especially, the difference depending on drying method was remarkable; the sun dried sample showed higher value than that of the oven dried sample, about maximum 80% for capsaicin and 60% for dihydrocapsaicin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.870-874
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• 2012

The objective of this study was to determine the content of capsaicinoids in different commercial pepper powders and pepper-containing products in the Korean market. The two major capsaicinoids in the samples, capsaicin and dihydrocapsaicin, were analyzed using reversed-phase HPLC. The levels of capsaicin and dihydrocapsaicin in pepper powders and pepper-containing products ranged from 0.21 to 78.24 and 0.20 to 38.82 mg/100 g sample, respectively. Pepper powders contained generally higher amounts of capsaicin and dihydrocapsaicin than pepper- containing products. In addition, the analytical method validation parameters including accuracy, precision, and specificity were provided to ensure the validity of the extraction procedure for capsaicinoid analysis. Overall recovery from pepper powder and pepper paste was close to 100% (n=3). The results of validation parameters indicated that the present method was reliable and reproducible for the HPLC analyses of capsaicin and dihydrocapsaicin in commercial pepper products.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.10a
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• pp.125-125
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• 2018

고추는 우리나라에서 가장 중요한 채소 작물이다. 최근에는 소비자 기호의 변화, 기능성 물질에 대한 수요의 증대에 따라 신품종 개발을 위한 다양한 유전자원의 수집이 점차적으로 중요해지고 있다. 특히, 유전자원을 활용하여 고기능성 물질 함유 품종 등 차별화된 신품종 개발을 할 필요가 있다. 본 과제의 주요 연구내용은 고추에서 매운맛을 내는 Capsaicin, Dihydrocapsaicin의 함량을 분석하여 매운맛이 우수한 유전자원을 선발하였다. 시험재료로 사용된 고추 유전자원의 종은 Capsicum annuum 375점, C. baccatum 7점, C. chinense 29점, C. frutescens 6점, C. sp. 46점으로 구성되었다. 분석된 고추 유전자원의 원산지는 43개국이며, 중국 원산 자원이 132점으로 가장 많이 분포하였고 원산지 미상 자원은 38점이었다. 대조품종으로 청양, 독야청청, 오로벨을 사용하였다. Capsaicin의 함량은 0~680 mg/100g/DW로 분포하였고, 매운맛 대조품종으로 쓰인 청양이 221.85 mg/100g/DW이었으며 분석된 고추 유전자원 중에 청양보다 높은 자원은 62자원이었다. Dihydrocapsaicin의 함량은 0 ~ 415mg/100g/DW로 분포하였고, 대조품종으로 쓰인 청양이 50.14 mg/100g/DW 이었으며 분석된 고추 유전자원 중에 청양보다 높은 자원은 197자원이었다.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.320-327
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• 2023

Capsicum annuum belongs to the Solanaceae family, crops of which are extensively cultivated worldwide. It is a food source containing various nutrients and vitamins and also serves as a medicine for treating ailments. The burning feeling experienced while consuming Capsicum fruits is due to the presence of capsaicinoids, particularly capsaicin and dihydrocapsaicin. This study aimed to assess the content of these two compounds in 34 varieties of capsicum and paprika. High-performance liquid chromatography with a gradient elution system and a reverse-phase YMC Pack-Pro column with UV detection at 280 nm was employed. The results revealed that, among the 34 samples, only six samples (samples 1, 15, 20, 29, 32, and 34) contained capsaicin and dihydrocapsaicin, and their highest contents were found in sample 1 - variety name: Sungil-c (capsaicin: 3.42 mg/g extract, dihydrocapsaicin: 1.20 mg/g extract). These findings suggest that the content of these two compounds is attributed to the variety and is influenced by geographical location and environmental factors. Additionally, this study provides a basis for establishing a C. annuum variety with high capsaicin and dihydrocapsaicin contents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.129-133
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• 2013

Hot pepper (Capsicum annum L.) is one of the most important ingredients in Asian food. The capsaicinoids, capsaicin and dihydrocapsaicin are responsible for more than 90% of the pepper's pungency. The objective of this study was to determine the amounts of these two major capsaicinoids in hot peppers cultivated from different regions in Korea. Peppers (Geumgochu) cultivated in 24 different regions of Korea were collected in 2011. The capsaicinoids of these plants were extracted with methanol and determined quantitatively by HPLC with a fluorescence detector. The capsaicinoid value ranged from 22.4 mg/100 g to 119.1 mg/100 g depending upon different regions. The average capsaicinoid content of the peppers from Gangwon and Gyeonggi was 66.73 mg/100 g, and the content from Jeonbuk and Jeonnam was 50.34 mg/100 g. However, average capsaicinoid content from these four different cultivation regions were not significantly different. Finally, analytical method validation parameters such as recovery, reproducibility, repeatability, were calculated to ensure the method's validity.

• Food Engineering Progress
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• v.13 no.1
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• pp.38-43
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• 2009

In this research, the contents of capsaicin and dihydrocapsaicin in various species of red pepper produced in the Goesan-gun County were determined by GC-MS. Further, the contents of capsaicin and dihydrocapsaicin in powdered red pepper products with very hot, hot, normal and mild taste were analyzed to present the degree of hot taste in their products based on contents of capsaicin. The contents of capsaicin in each species of red pepper were from 25.18 mg%(Daetong) to 123.62 mg%(Cheongyang). In the powdered red pepper sold in the market, the contents (mg%) of capsaicin in very hot, hot, normal and mild taste products were 101.98, 67.63, 37.74, and 14.73, respectively. Based on this result, the classification of hot taste by contents of capsaicin was presented in the 7 grades. Namely, the products currently sold in the market were classified into very hot, hot, normal and mild taste. In this research, the degree of hot taste was classified based on contents of capsaicin into 1st grade over 120 mg%, 2nd grade in 100-120 mg%, 3rd grade in 80-100 mg%, 4th grade in 60-80 mg%, 5th grade in 40-60 mg%, 6th grade in 20-40 mg% and 7th grade below 20 mg%. Thus, it is expected that the problem which arises when preparing the products such as kimchi, gochujang and seasoning sauces by using powdered red pepper, namely, the inconsistency of hot taste can be improved and maintained.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.88-93
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• 2005

The objective of this study was to investigate an influence of the degree of hotness of powdered red pepper on quality attributes of Kimchi. The extent of hotness was analysed by content of capsaicin and dihydrocapsaicin and ASTA color value, and the change of quality attributes of samples were evaluated by pH, acidity, total microbes, lactic acid bacteria cell count and sensory. Content of capsaicin and dihydrocapsaicin in mild red pepper powder was 11.4mg%, 5.4mg% respectively. And content of capsaicin and dihydrocapsaicin in hot red pepper powder was 149.1mg%, 66.0mg% respectively. Kimchi was made with mild and hot red pepper and stored for 24 days at 5±1℃. The pH of Kimchi made with mild red pepper powder during storage of 12 days was slightly lower than that of Kimchi with hot red pepper powder. The pattern of change in pH of samples showed a reducing trend during storage, and the acidity was vice-versa. At day 0, numbers of total bacteria in mild and hot Kimchi were 5.7, 6.7 log cfu/g, respectively. And at day 3, number of total bacteria in mild and hot Kimchi was same. The change in number of lactic acid bacteria was similar to that of total bacteria. In case of sensory evaluation, Kimchi made with hot red pepper powder showed better sensory scores in overall acceptability.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.209-216
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• 2004

To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color. $\alpha$ value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthin contents of mashed red pepper treated with vitamin C were decreased 1.8% after 180 days of frozen storage. This decrease was the least, showing that addition of vitamin C helped retaining capsanthin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder ore decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dihycrocapsaicin during frozen storage. Generally capsaicin and dihydrocapsaicin in the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after masking and blanching was 12.0 mg/100g, compared with 44.0 mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9% compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red lopper.