ガンマ線照射コショウ成分解析 ＩＩ 各種コショウの成分分析

Abstract

Black pepper, white pepper, frozen green pepper and real pink pepper (kept in vinegar) were analyzed by reversedphase HPLC. The extraction method and HPLC conditions were same as the first report, that is, the extractionfrom pepper was performed by Automatic Air Hammer and the extracted samples were separated on a reversedphase C8 column with a concave gradient from 0.1% trifluoro aceticacid (TFA) in water to 75% acetonitrile-0.1% TFA in water for 60 minutes and detected at 210 nm, 280 nm. The different constituents were observed clearly on chromatogram between black pepper and white pepper. The different constituents were observed betweendifferent prodycing white peppers, and as the result that the analyzed pepper was distinguished its producingdistrict by HPLC chromatogram. In order to investigate of effect of lyophilization on white pepper extracts, lyophilized extraction was analyzed by this HPLC method. Some peaks were decreased by lyophilization. The effect of heat on white pepper constituents was examined. White pepper was heated by electronic oven and thermostat.When the former method was used, decresed peak number (peak height was lower than without heat treatment) was more than latter method. These subtle change was able to be recognized by these HPLC chromatograms.