トウガラシの辛味成分のHPLC分析法と試料調製法

概要

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The feature of chili pepper (Capsicum sp.) is its peculiar pungency, whose principle is called capsaicinoid. In the breeding of chili pepper, quantitative determination of capsaicinoid content is indispensable. To establish a quantitative analysis method of capsaicinoid using high performance liquid chromatography (HPLC), method of sample preparation and capsaicinoid extraction and the operating condition for the analysis were examined. Sampling method of fruits for the analysis was discussed in consideration of the variation among fruits. In genetically homogeneous variety such as commercial varieties, randomly collected bulk samples of 10 fruits is thought to be enough for the analysis with about 5 % of coefficient of variation. Metaxenia, the effect of pollen genotype on capsaicinoid content, was not observed, so it is concluded that open pollinated fruits can be used as the sample for quantitative determination of capsaicinoid.