고추水溶液中의 色素安定性에 關한 硏究 = Stability Capsanthin from Red Pepper in the Solution

다국어 초록 (Multilingual Abstract)

This study descibes the effects on capsanthin from red pepper in solution of temperature, sugars, decomposition products acids seasonings, metallic ions, and lights, they are:
1. Increase in temperature showed a slight decrease in capsanthin.
2. Capsanthin of red pepper was quite stable to the addition of sugars and their degradation products with notable exception of sucrose and furfural.
3. Addition of acids except hydrochloric acid and succinic acid produced little change in red pepper capsanthin.
4. On addition of seasonings soy sauce, vineger, black pepper, honey salt did little effect on capsanthin content, whereas welsh-onion, sugar, ginger, garlic resulted in dercrease in capsanthin content.
5. Among metallic ions, Cu²() and Zu²() produced greatest degradation effect, followed by Ag(), Hg²(), Fe²().
Uther ions showed little change.
6. Illumination of incandescent glow light showed no effect on capsanthin: However, ultra violet and sun light showed great degradation in capsanthin content.