시판 고춧가루, 고추장, 김치의 매운맛 함량 분석

Abstract

This study aims to analyze Red pepper powder, Gochujang (Korean traditional red pepper paste) and Kimchi for major contents of capsaicinoids (capsaicin and dihydrocapsaicin). A total of 445 samples including Red pepper powder (101), Gochujang (120), Kimchi (121) and sliced Kimchi (103) were receiving the support of manufacturers of related products in South Korea and analyzed by High Performance Liquid Chromatography (HPLC). The analytical method was validated by quality assurance parameters including precision, accuracy, LOD (Limits Of Detection), LOQ (Limits Of Quantitation). Satisfactory results were obtained for quality assurance in accordance to specified criteria of Association of Official Analytical Chemists (AOAC) for analytical methods which proved the applicability of analytical technique followed for capsaicinoids analysis in the commercial red pepper products. The concentration ranges of capsaicinoids were highest for red pepper powder (4.18 - 3215.41 mg/100g); followed by Gochujang (0.05 - 23.20 mg/100g), Kimchi (0.05 - 1.16 mg/kg) and sliced Kimchi (0.07 - 0.88 mg/kg). In addition, as a result of comparing the production areas of each product, the red pepper powder was the southern Jeollanamdo and Chungcheongnamdo, the Gochunjang was Jeollanamdo, the Kimchi and the sliced Kimchi showed the highest pungent content in Gwangju city. In addition, we were able to confirm the significant results in Gochujang, kimchi and sliced Kimchi. Based on these results, it contributed to presenting objective criteria by grasping the pungency level of food containing peppers. This research reported valuable characteristics of red pepper products; Gochujang, Red pepper powder and Kimchi and sliced Kimchi can be applied for human well beings around the world.