番椒果實辣味成分之研究 I.番椒不同品系辣椒精含量之分析

Abstract

Special efforts to promote horticultural crops research and production have been made by our country in recent years. And Taiwan is a country with great potentiality for developing cash crop production. Capsicum fruits with 109 varieties and species were introduced by the horticultural crop survey team on the JCRR project to make the above approach. Some of these different varieties and species of Capsicum fruits were used for the determination of capsaicin, the pungent principle of cayenne, red and chili peppers. The method of Kosuge, an ultravioletspectrophotometer was used for the determination by measuring the absorbancy at 246 or 295 nm with pure natural capsaicin solution as standard. The capsaicin contents of various Capsicum fruits were shown to vary widely, from 0.01-0.32% in the raw, 0.03-0.81% in the dried, and 0.03-0.91% in the anhydrous fruits with respect to species and varieties.