학술저널
고추의 신미성분Capsacin에 대한 효소화학적 연구 (제2보) 고추장중 신미성분의 정량법에 관하여
Enzymatic studies on capsaicin, the hot component of capsicum annum II A method of assaying capsaicin in kochuzang
- 대한약학회
- 약학회지
- 제4권 제1호 (1959년)
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1959.0956 - 59 (4 pages)
- 22
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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