관능검사에 의존하여 오던 종래의 고추 품질평가법을 탈피하여 매운맛 성분인 capsaicin, 적색색소인 capsanthin, total sugar 및 수분함량을 근적외 분광분석법으로 화학약품을 사용하지 않고 신속, 정확하게, 동시에 측정 할 수 있는 방법을 조사하였다. 기존의 화학분석 방법에 의해 측정한 상기 성분들의 함량치와 근적외 스펙트럼 데이타간에 중회귀분석을 행하여 각각의 성분측정을 위한 검량식을 작성하였다. 이들 검량식을 미지의 고추시료에 적용시켜 구한 분석치와 기존 분석법으로 구한 분석치를 비교한 결과, capsanthin과 total sugar는 근적외 분광분석법에 의해 정량적으로 측정할 수 있음을 알 수 있었다.
A near-infrared reflectance spectroscopic(NIRS) method which has been recently developed for a non-destructive method for measuring ingredients in foods and agricultural products especially was evaluated for the determination of capsanthin, total sugar, capsaicin and moisture contents in Korean domestic red peppers. A multiple linear regression analysis with the data obtained by standard-laboratory methods(capsaicin by GC, capsanthin by Colorimetry, total sugar by HPLC and moisture by Vacuum drying method) and NIRS method was carried out to make a calibration. The accuracy of the NIRS method was found to be adequate when the standard-laboratory values for a set of sample that were not included in the calibration, were compared. It is concluded that the NIRS method is suitable for the determination of total sugar and capsanthin.
