고추 品種에 따른 capsaicinoids 함량

국문 초록 (Abstract)

고추의 total capsaicinoid 함량을 몇 가지의 品種別, 産地別로 분석하고, 또한 이들 시료에 대해 capsaicinoid 同族體別로 分析한 결과 total capsaicinoid 함량은 品種에 따라 현저한 차이가 있었다.<br/>
total capsaicinoid 함량에 대한 capsaicin의 비율은 中國産 고추(66~73%)가 日本産(49~57%) 및 한국산 고추(38%)보다 훨씬 높은 비율을 보였다. 그러나 dihydrocapsaicin의 비율은 한국산 고추(46~48%)가 中國産(22~27%) 및 日本産 고추(27~37%) 보다 높은 비율을 나타내었다.

다국어 초록 (Multilingual Abstract)

The total capsaicinoids content of red pepper were determined according to the varieties and places of production. These samples were also analyzed on the analogues and homologues of capsaicinoids of the pepper.<br/>
The following results showed that the capsaicinoids content was highly different between varieties of the pepper, and the ratio of capsaicin to total capsaicinoids was higher in product of China(66~73%) than that of Japan(49~57%) and Korea(38%). However, product of Korea(46~48%) showed higher ratio of dihydrocapsaicin than that of Japan (27~37%) and China (22~27%).

목차 (Table of Contents)

• Abstract
  
• 序論
  
• 實驗材料 및 方法
  
• 結果 및 考察
  
• 요약
  
• References