HPLC 분석법을 활용한 파프리카 추출 색소의 매운맛 측정법 개선 연구

초록

In this study, capsaicin content analysis and method validation were conducted for each pepper sample including paprika oleoresin. Ethanol was used for capsaicin extraction, followed by high-performance liquid chromatography (HPLC) analysis. Capsaicin was not detected in the tested paprika varieties, whereas three types of oleoresin were identified. The contents of each pepper sample, except for that of paprika, were within the range 9.77∼443.10 mg/100 g. The results of the capsaicin method validation evaluation revealed that the r² values in the linearity of calibration curve in the three institutions were all over 0.99999, and the relative standard deviation was lower than 0.00001. The limit of detection ranged within 0.0008∼0.0013 mg/mL, the limit of quantification within 0.0026∼0.0040 mg/mL, and the recovery rates using paprika samples within 97.22∼101.96%. The results of the parameter validation indicated that the present method was reproducible and reliable for the HPLC analysis of capsaicin content.

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