초고속 액체크로마토그래피를 이용한 고춧가루의 capsaicinoids 분석

The efficiency of the two extractions (refluxing extraction and heating-block extraction) was compared to develop the simple analytical method for the determination of capsaicinoids, including capsaicin and dihydrocapsaicin in red pepper powder. For the method development, the parameters, including particle size, extraction time and sample size, were evaluated using ultra high performance liquid chromatography (u-HPLC). It was found that the most effective extraction time of the refluxing extraction was 3 hr. The higher extraction efficiency was obtained with the fine particle of a mild red pepper powder, while the particle size did not affect the extraction efficiency in case of the hot red pepper powder. The higher extraction efficiency was obtained with the small size of sample taken because of the ratio of the large extracting solvent to sample amount. The extraction efficiency of the refluxing method was 3-9% higher than that of the heating-block method, however, the heating-block method could be applied to the determination of capsaicinoids in the red pepper powder for the purpose of quality control of the product. 고춧가루의 매운맛을 나타내는 capsaicinoids인 capsaicin과 dihydrocapsaicin을 초고속액체 크로마토그래피로 간편하게 측정하기 위하여 고춧가루의 입도, 추출시간에 따른 추출율 비교하고 환류추출법과 가열블록법을 비교하였다. 환류추출법의 경우 3 시간 추출하는 것이 효율적이었으며 capsaicinoids 추출율은 덜 매운 고춧가루의 경우 입도가 고울수록 높았으나 매운 청량고추의 경우는 추출율이 입도에 영향을 덜 받았다. 시료량을 달리한 경우 용매의 사용을 동일하게하면 시료를 적게 사용하는 것이 추출율이 높았다. 환류추출법으로 3시간 추출한 것은 가열블록법으로 1 시간 추출한 것에 비하여 추출효율이 3-9% 높았으나 품질관리의 목적인 경우 신속간편 방법인 가열블록법으로 고춧가루의 capsaicinoids를 측정하는 것이 가능하였다.