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KMID : 1134819990280020501
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Journal of the Korean Society of Food Science and Nutrition
1999 Volume.28 No. 2 p.501 ~ p.504
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Approximate Amounts of Capsaicin Intakes Determined from Capsaicin Contents in Powdered Soups of Korean Instant Noodles and Hot Peppers
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Park Jeong-Soon
Kim Myung-Hwan
Yu Ri-Na
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Abstract
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In order to get a quantitative information of capsaicin intakes derived from Korean daily spicy food, capsaicin contents in powdered red hot peppers and powdered soup of Korean instant noodles were measured by high-performance liquid chromatography. Capsaicin contents were 0.03~0.33㎎/g in the powdered hot pepper, 3.67~5.50㎎/g in the powdered soup with most spicy taste, 2.15~3.14㎎/g in the soup with medium level of spicy, and below 1.5㎎/g in the soup with mild taste of Korean instant noodles. From the results, it was estimated that the amounts of daily intake of capsaicin from hot pepper were about 0.38~4.95㎎/day, and capsaicin intakes from one pack of Korean instant noodles were about 10~60㎎.
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KEYWORD
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capsaicin, hot pepper, Korean instant noodle
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