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고추장中의 辛味成分 Capsaicin에 對한 定量法 및 調理에 依한 變化에 關하여

A Method of Assaying Capaicin in Hot Pepper Paste and Degradation of Capsaicin by Heat Treatment.

한국영양학회지 1969년 2권 2호 p.99 ~ 103
염초애,
소속 상세정보
염초애 (  ) - 숙명여자대학교 문리과대학

Abstract


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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