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KMID : 0903619970380040384
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Journal of the Korean Society for Horticultural Science
1997 Volume.38 No. 4 p.384 ~ p.390
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Analysis of Chemical Constituents in Fruits of Red Pepper (Capsicum annuum L . cv . Bugang)
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김수현/Kim, Soo Hyun
김영환/김병동/이지원/하권수/Kim, Young Hwan/Kim, Byung Dong/Lee, Zee Won/Ha, Kwon Soo
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Abstract
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We extracted and successfully analyzed major chemical constituents, capsaicinoids, carotenoids, free amino acids and ascorbic acid, from red pepper fruit (Capsicum annuum L. cv. Bugang) by various chromatography systems. Each component of capsaicinoids was separated on a reversed-phase high-performance liquid chromatography (RP-HPLC) with a Nova-Pak C_(18) RCM column, and then analyzed using a fast atom bombardment mass spectrometry. Total amount of capsaicinoids was 5.4 ㎎/100 g fresh weight in a whole fruit. Five natural capsaicinoids identified were nordihydrocapsaicin, capsaicin, dihydrocapsaicin, vanillyl decanamide, and homodihydrocapsaicin, but homocapsaicin was not detected. Carotenoids including capsanthin were analyzed by a two dimensional thin-layer chromatography (TLC). Eleven kinds of carotenoids were identified, and total amount was 65 ㎎/100 g fresh weight. Interestingly, a novel carotenoid band appeared on the first dimensional TLC with benzene : ethyl acetate : methanol = 75 : 20 : 5. The carotenoid band previously reported as β-carotene, was also identified as a pool of at least five carotenes. Free amino acids were extracted with 0.1 N HCl, and the total amount was 0.9 g/100 g fresh weight. About 95% of free amino acids consisted of four different amino acids; asparagine, glutamine, glutamic acid, and tryptophan. Small amount of aspartic acid was also detected, but the other amino acids were hardly detected. Total amount of ascorbic acid was 121 ㎎/100 g fresh weight. Thus, major chemical constituents of red pepper fruit were successfully analyzed and these methods can be applied in analyzing other horticultural crops.
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