고추 유전자원의 카로티노이드 조성 및 ASTA color 지수 분석

• 영문명: Carotenoid Composition and ASTA Color Value in Pepper (Capsicum annum L.) Germplasms
• 발행기관: 한국육종학회
• 저자명: 윤장언(Jang-Eon Yoon) 김정봉(Jung-Bong Kim) 김헌웅(Heon-Woong Kim) 장길수(Kil-Soo Jang) 고호철(Ho-Cheol Ko) 장환희Hwan-Hee Jang 이성현Sung-hyen Lee 황유진(Yu-Jin Hwang)
• 간행물 정보: 『한국육종학회지』Vol.47 No.3, 238~244쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2015.09.30

영문 초록

Peppers (Capsicum annum L.) were harvested from 523 different genotypes cultivated at the Pepper Experiment Station in Gyeongsangbuk-do Agricultural Technology Administration of Yeongyang in the northeast region of Korea. The investigation of pepper with high carotenoids contents was quantitatively and qualitatively analysed by HPLC. The individual carotenoids were separated as capsanthin, lutein, zeaxanthin, β-cryptoxanthin, α-carotene and β-carotene by reverse-phase HPLC and identified with their external standards. The levels of total carotenoids and ASTA color values in 523 peppers were 0.5-84.8mg/100g of dry weight (DW) and 0.7-233.1, respectively. Individual carotenoid content and percentage of total carotenoid content were shown as follows: β-carotene (24.8%) (average 5.0 mg/100g DW) > capsanthin (24.7%) (average 5.0 mg/100g DW) > zeaxanthin (20.4%) (average 4.1 mg/100g DW) > β-cryptoxanthin (14.8%) (average 3.0 mg/100g DW) > lutein (13.3%) (average 2.7 mg/100g DW) > α-carotene (2.0%) (average 0.4 mg/100g DW). As a result of plotting by using SIMCA, ASTA color values showed that the cluster is created.

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REFERENCES

키워드

ASTA color Capsicum annum L. Carotenoid HPLC-DAD Red pepper