고추 가공 및 저장 조건에 따른 지질성분의 변화

서지정보

· 발행기관 : 한국식생활문화학회
· 수록지 정보 : 韓國食生活文化學會誌 / 13권 / 5호
· 저자명 : 황성연, 조대희, 조재선

영어초록

This study was conducted to investigate the changes in lipid components of red pepper under various processing conditions such as drying, exposing to lights, extraction and storage conditions. The material used in this study were Chungyang cultivars which contained the largest amount of capsaicinoids and Dabok cultivars which is most popular among the various cultivars produced in Korea. Total lipid content of Chungyang was 15.7% and those of Dabok, Udeungsang and Hongilpum were about 17%. The neutral lipid content in free lipid of red pepper was 78.5~80.3% Phospholipid and glycolipid content in bound lipid were 53.8~56.9% and 35.3~38.7% respectively. The major fatty acids of lipid were linoleic, palmitic and oleic acid. Linoleic acid was presented mainly in pericarp, seed and placenta, whereas the most of palmitic acid was presented in stem. Lipid content of cut and whole red pepper were decreased 24.7~28% and 18.1~21.5% by drying for 48hrs at 65℃ and 95℃. And lipid content was also decreased 3.5~3.6% when the red pepper powder was exposed to 15,000 lux of incandescent light for 30 days at 40℃ and 4~4.9% to fluorescent light. The lipid was extracted the highest content of 50.5~51.7% by acid solution(pH2) and the lowest content by neutral solution, and the higher the salt concentration, the greater the lipid was extracted. During storage at 4℃, 25℃, 40℃, for 30 days the lipid content was not much changed but linoleic acid content was decreased during storage at the same conditions.

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