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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2012.12
- 수록면
- 603 - 612 (10page)
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초록· 키워드
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In this research, the feasibility of non-destructive measurement technique of pungency measurement was investigated for the red-pepper powders produced in different domestic areas in South Korea. The near-infrared absorption spectra in the range of 1100 nm~2300 ㎚ was used to measure capsaicinoids content in red-pepper powders by using a NIR spectroscopy equipped with Acousto-optic tunable filters (AOTF). Fourth three different red-pepper powders from 14 different locations were collected and separated in three different particle size (below 0.425 ㎜, 0.425~0.71 ㎜, 0.71~1.4 ㎜) for the spectral measurements. The partial least square regression (PLSR) models to predict the capsaicinoids content depends on particle size were developed with the measured spectra. The determinant coefficients and standard errors of the developed models for the red-pepper powders of below 0.425 ㎜, 0.425~0.71 ㎜, and 0.71~1.4 ㎜ were in the range of 0.859~0.887 and 12.90~12.99 ㎎/100 g, respectively. The PLS model with the pretreatment of Standard Normal Variate (SNV) for the red-pepper powders below 1.4 mm particle size showed the best performance with the determinant coefficient of 0.844 and the standard error of 14.63 ㎎/100 g.
목차
Abstract
Ⅰ. 서론
Ⅱ. 재료 및 방법
Ⅲ. 결과 및 고찰
Ⅳ. 결론
참고문헌
참고문헌 (15)
참고문헌 신청
1. [단행본] - ASTA. / 1997 / Official analytical method of the american spice trade association. 4th Edition Method 21.3 / American Spice Trade Association
2. [학술지(정기간행물)] - Barbero GF / 2008 / Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column / Food Chemistry 107 : 1276 ~ 1282
3. [학술지(정기간행물)] - Cho RK / 1990 / Rapid quality evaluation of dried red pepper by near-infrared spectroscopy / Korean Journal of Food Science and Technology 22 : 675 ~ 680
4. [학술지(정기간행물)] - Ha JH / 2008 / Gas chromatography analysis of capsaicin in gochujang / Journal of AOAC International 91 : 387 ~ 391
5. [학술지(정기간행물)] - Kachoosangi RT / 2008 / Carbon nanotube-based electrochemical sensors for quantifying the 'heat' of chilli peppers: the adsorptive stripping voltammetric determination of capsaicin / Analyst 133 : 888 ~ 895
2. [학술지(정기간행물)] - Barbero GF / 2008 / Fast determination of capsaicinoids from peppers by high-performance liquid chromatography using a reversed phase monolithic column / Food Chemistry 107 : 1276 ~ 1282
3. [학술지(정기간행물)] - Cho RK / 1990 / Rapid quality evaluation of dried red pepper by near-infrared spectroscopy / Korean Journal of Food Science and Technology 22 : 675 ~ 680
4. [학술지(정기간행물)] - Ha JH / 2008 / Gas chromatography analysis of capsaicin in gochujang / Journal of AOAC International 91 : 387 ~ 391
5. [학술지(정기간행물)] - Kachoosangi RT / 2008 / Carbon nanotube-based electrochemical sensors for quantifying the 'heat' of chilli peppers: the adsorptive stripping voltammetric determination of capsaicin / Analyst 133 : 888 ~ 895
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UCI(KEPA) : I410-ECN-0101-2014-480-000601888