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KMID : 0665419960110030385
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Korean Journal of Food Culture
1996 Volume.11 No. 3 p.385 ~ p.392
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Changes of Soluble Solid Content in Red Pepper by Different Extraction Conditions
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Abstract
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The soluble solid of red pepper was extracted by water in order to investigate changes of soluble solid content by different extraction temperature (4∼90℃) and time (1/2∼3 hrs), and the contents of carotenoid, capsaicinoids, free sugar, organic acid, free amino acid in soluble solid were measured. Most of soluble solid in red pepper was extracted within the first 2 hrs and 93∼98% of total soluble solid was extracted during the first 30 min. The contents of carotenoid increased by increasing extraction time and temperature, but decreased by increasing extraction time at 60℃ and 90℃. β-carotene content was sharply decreased after 2 hrs at 90℃. The content of capsaicinoid was sharply increased between 1 hr and 2 hr. Fructose and glucose in red pepper were extracted in the range of 83.8∼96.4% and the contents of free sugar gradually increased by increasing extraction time and temperature. The content of organic acid was gradually increased by increasing extraction time and temperature and the greatest amount of organic acid was extracted during the first 30 min of extraction time. The content of free amino acid was decreased by increasing extraction temperature.
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