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KMID : 0381019690020020099
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Korean Journal of Nutrition
1969 Volume.2 No. 2 p.99 ~ p.103
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A Method of Assaying Capaicin in Hot Pepper Paste and Degradation of Capsaicin by Heat Treatment.
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Abstract
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A method of assaying Capsaicin in hot pepper Paste, which is the most Characteristic Korean food, was composed by making use of Azodye method.
Capsaicin, a hot ingredient of hot pepper. was isolated from the acetone-ether(1:3) extract of hot
pepper paste with Thin layer Chromatography and analyzed quantitativety with Spectrophotometry
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