唐辛子オレオレジン, 唐辛子, パプリカ中のエステル型α-トコフェロールの存在
1994 年 43 巻 5 号 p. 421-423
詳細
1994 年 43 巻 5 号 p. 421-423
Vitamin E content in red pepper oleoresin, red pepper powder, and paprika powder was determined by HPLC using a fluorometric detector. After the saponification of samples, α-tocopherol increased significantly, suggesting the presence of esterified α-tocopherol.The acid moiety of esterified α-tocopherol should not be acetate since no α-tocopherly acetate was present inany sample. Total content of α-tocopherol in red pepper, paprika, and related foods should thusbe measured after saponification.
