Pungency in paprika (Capsicum annuum).: 1.: Decrease of capsaicinoid content following cellular disruption

被引：65

作者：

Kirschbaum-Titze, P ^{[1
]}

Hiepler, C ^{[1
]}

Mueller-Seitz, E ^{[1
]}

Petz, M ^{[1
]}

机构：

[1] Univ Wuppertal, Dept Food Chem, D-42097 Wuppertal, Germany

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2002年 / 50卷 / 05期

关键词：

paprika; capsaicinoids; oxidative degradation;

D O I：

10.1021/jf010527a

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The capsaicinoid content in fruits of Capsicum annuum decreased within several days to a level of only 10% of the starting value when cells were disrupted by homogenization. This decrease was not observed in fruits that were carefully cut into halves. The analysis of one half made it possible to determine the reference content at time zero for the second half. A much lower decrease was observed when minced fruits were stored under nitrogen, whereas storage under oxygen resulted in considerable losses of capsaicinoids, indicating oxidative processes as a cause for the decrease of capsaicinoid content.

引用

页码：1260 / 1263

页数：4

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