고추의 신미성분 Capsacin에 대한 효소화학적 연구 (제3보) 고추장중 Capsaicin 소장에 관하여

• 영문명: Enzymatic Studies on capsaicin, The hot component of capsicum annum III Studies on the Capsicin in Kochuzang
• 발행기관: 대한약학회
• 저자명: 한구동(Koo Dong Han) 이상섭(Sang Sup Lee) 최순신(Soon Chin Choi)
• 간행물 정보: 『약학회지』제4권 제1호 (1959년), 60~62쪽, 전체 3쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 1959.09.25

영문 초록

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.