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KMID : 0380619900220060675
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 6 p.675 ~ p.680
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Rapid Quality Evaluation of Dried Red Pepper by Near - infrared Spectroscopy
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김현구/Kim, Hyun Koo
박무현/조래광/홍진환/Park, Moo Hyun/Cho, Rae Kwang/Hong, Jin Hwan
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Abstract
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A near-infrared reflectance spectroscopic(NIRS) method which has been recently developed for a non-destructive method for measuring ingredients in foods and agricultural products especially was evaluated for the determination of capsanthin, total sugar, capsaicin and moisture contents in Korean domestic red peppers. A multiple linear regression analysis with the data obtained by standard-laboratory methods(capsaicin by GC, capsanthin by Colorimetry, total sugar by HPLC and moisture by Vacuum drying method) and NIRS method was carried out to make a calibration. The accuracy of the NIRS method was found to be adequate when the standard-laboratory values for a set of sample that were not included in the calibration, were compared. It is concluded that the NIRS method is suitable for the determination of total sugar and capsanthin.
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