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KMID : 0370219590040010056
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Yakhak Hoeji
1959 Volume.4 No. 1 p.56 ~ p.59
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Enzymatic studies on capsaicin, the hot component of capsicum annum II A method of assaying capsaicin in kochuzang
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한구동/Han KD
이상섭/Lee SS
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Abstract
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We composed a method of assaying Capsaicin in Kochuzang, which is the most characteristic hot seasoning or food in Korean foods, by making use of Fujida’’s method2). Capsaicin, a hot ingredient of hot pepper, was isolated from the acetone extract of dried Kochuzang with Paperchromatography and analyzed quantitatively with Electrophotometry.
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