Measurement of changes of pungency-related compounds in pepper under cooking and development of stabilization method

研究了辣椒中辛辣成分辣椒碱和非辛辣成分辣椒素的高效提取方法和选择性检测方法。然后，对辣椒素在蒸煮过程中的稳定性进行了测试。此外，我们还尝试开发稳定的辣椒酸盐供应的加工方法。对于辛辣的辣椒碱，我们研究了用咖喱酱提取和测定的方法，因为它含有多种辣椒碱样化合物，被认为是最难测定辣椒碱的样品。在样品中加入10倍体积的丙酮，静置一天，可定量回收辣椒碱。对于用HPLC、UV、荧光和安培电化学检测进行检测。高效液相色谱荧光检测器和甲醇梯度洗脱的最佳结果。利用该方法可以测定咖喱酱中的辣椒素含量。并对黑、白色辣椒中另一种辛辣成分胡椒碱进行了同时分析。通过改变荧光检测器的激发和发射波长，实现了胡椒碱和辣椒碱的同时测定。以酶法合成的壬酸香草酯（VN）为模型化合物，测定了市售咖喱糊中辣椒素和胡椒碱的含量。考察了VN在水、油体系中的稳定性。VN在强酸性条件下和油中具有较好的稳定性。VN在敷料、蛋黄酱或巧克力中稳定，室温下VN的半衰期超过1年。

In this study, efficient extraction method and selective detection for pungent compound capsaicin and nonpungent compound capsiate in pepper were investigated. Then, the stability of capsiate during cooking was tested. Further, we tried to develop processing method for stable capsiate supply.On pungent capsaicin, we studied the extraction and determination method by using a curry roux because it contains various capsaicin-like compounds and is thought to be most difficult sample for capsaicin determination. By adding 10-volume of acetone to the sample and standing for a day capsaicin could be recovered quantitatively. For detection with HPLC, UV, fluorescence, and amperometric electrochemical detection were tested. HPLC with fluorescence detector and gradient elution of methanol gave the best result. By using this, capsaicin content in curry roux could be measured. And, simultaneous analysis of another pungent principle piperine in black or white pepper was tested. By changing the excitation and emission wavelength for fluorescence detector, both piperine and capsaicin could be analyzed at once. Capsaicin and piperine contents in commercially available curry roux were measured.Enzymatically synthesized vanillyl nonanoate (VN) was used as a model compound for capsiate. Stability of VN in aqueous and oil system was tested. Under strong acidic condition and in oil, VN was considerably stable. VN was stable in dressings, mayonnaise or chocolate and the half-lives of VN were longer than 1 year at room temperature.