학술저널
고추의 신미성분 Capsacin에 대한 효소화학적 연구 (제3보) 고추장중 Capsaicin 소장에 관하여
Enzymatic Studies on capsaicin, The hot component of capsicum annum III Studies on the Capsicin in Kochuzang
- 대한약학회
- 약학회지
- 제4권 제1호 (1959년)
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1959.0960 - 62 (3 pages)
- 13
We found a fact, when Kochuzang goes on ferment, that capsaicin in Kochuzang breaks down to other substances. And those substances are less hot than original capsaicin. The degradation of capsaicin depends on the concentration of table salt in Kochuzang. Nevertheless, these is rather no difference between a Kochuzang which contains no salt and the other one which contains sufficient salt when we assay them by Electrophotometry. We can explain this contradiction by making an assumption that the degradation might be happened at the acid radical part of capsaicin and not at Vanillyl radical.
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