깁스용액 분무에 의한 고추 생과의 신속한 캡사이시노이드 검출법 개발 한정헌 1† ･ 홍순철 1† ･ 이우문 2 ･ 안율균 2 ･ 이준대 1 ･ 도재왕 1 ･ 박석진 1 ･ 윤재복 1 * 1 ㈜고추와 육종 기업부설연구소, 2 국립원예특작과학원 원예작물부 채소과 Development of a Rapid Method for Capsaicinoids Detection in Fresh Pepper Fruits by Gibb’s Reagents Spraying Jung-Heon Han 1† , Sun Chul Hong 1† , Woo-Moon Lee 2 , Yul Kyun Ahn 2 , Jundae Lee 1 , Jae Wahng Do 1 , Seok Jin Park 1 , and Jae Bok Yoon 1 * 1 Research & Development Unit, Pepper & Breeding Institute, Business Incubator, College of Agriculture and Life Sciences, Seoul National University, Suwon 441-853, Korea 2 Vegetable Research Division, National Institute of Horticultural & Herbal Science, Suwon 440-706, Korea Abstract : The pungency is one of major traits determining the quality of pepper. Analysis of pungency is a cumbersome and time consuming work. To improve the efficiency of pungency analysis, a simple and rapid method was newly developed using 0.1N NaOH and 0.2% 2,6-dichloroquinone chlorimide solutions. This method was designated as a spraying method. Total capsaicinoids could be detected on both a fruit without a part of pericarp and a copying paper blotted with fruit section by spraying with above solutions in 5 minutes. Detection limit of the method was 40 ppm of capsaicinoids. On optical observation, this method could evaluate the presence of capsaicinoids, appropriate amount, and distribution of capsaicinoids in pepper fruits. The spraying method seems to be very useful for a practical breeding of high pungent pepper varieties. Keywords : Capsaicin, Capsicum, Gibbs’ reagent, Pungency, Assay *Corresponding author (E-mail: jaebokyoon@hanmail.net Tel: +82-31-296-5797, Fax: +82-31-296-5794) † These authors contributed equally to this work. (Received on May 20, 2013. Revised on October 21, 2013. Accepted on October 28, 2013.) 311 Korean J. Breed. Sci. 45(4):311-316(2013. 12) http://dx.doi.org/10.9787/KJBS.2013.45.4.311 Online ISSN: 2287-5174 Print ISSN: 0250-3360 Copyright ⓒ 2013 by the Korean Society of Breeding Science This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. 서 언 Capsicum annuum은 세계적으로 가장 널리 재배되는 고추로 매운맛에 따라 chilli(매운)와 sweet pepper(맵지 않은)로 불린 다 (Kumar et al. 2011). 고추의 매운맛은 캡사이신 (capsaicin), 호 모캡사이신 (homocapsaicin), 다이하이드로캡사이신 (dihydrocapsaicin), 노르다이하이드로캡사이신(nordihydrocapsaicin), 호모다이하 이드로캡사이신(homodihydrocapsaicin)과 같은 천연 캡사이 신류에 기인하는데(Kozukue et al. 2005), 캡사이신과 다이하 이드로캡사이신이 매운맛 성분의 90% 이상을 차지하는 것으 로 알려져 있다(Mueller-Seitz et al. 2008). 매운맛의 정도는 주로 위 두 가지 성분의 함량으로 표시하 며(Garceas-Clavera et al. 2007, Jeong et al. 2012, Stewart et al. 2005, Topuz and Ozdemin, 2007), 분석방법으로는 Scoville Heat Test법(Scoville, 1912), 고성능 액체크로마토그 래피분석법(high-performance liquid chromatography, HPLC) (Wahyuni et al. 2011), capillary gas chromatography (Thomas et al. 1998), TLC법 [Thin layer chromatography/2,6- dichloroquinone chlorimide (DCQ)] (Pankar and Magar, 1977), Liquid chromatography-mass spectrometry (Reilly et al. 2001) 등이 있다. 이들 가운데 가장 널리 이용되는 HPLC법은 정확한 분석이 가능하지만 시료 전처리 시간(1일 이상)과 분석시간(시료당 약 20분)이 길어 이를 개선한 분석 속도가 5배 이상 빠른 방법(Ha et al. 2010)과 시료전처리 및 분석속도를 대폭 간소화시킨 간이분석법(Jeong et al. 2012) 이 최근에 보고되었다. 간이분석법에 이용되는 Gibb’s 반응액은 2,6-dichloroquinone chlorimide (DCQ)로 방향족 화합물의 페놀과 반응하여 푸른