Art

J-GLOBAL ID：200902238886520687   Reference number：03A0572059

Varietal Differences in Phenolic, Flavonoid and Capsaicinoid Contents in Pepper Fruits (Capsicum annuumn L.)

トウガラシ果実のフェノール,フラボノイドおよびカプサイシノイド含量の品種間差異

Author (2)： SAGA KOICHI (弘前大 農学生命科学) ,  SATO GEN (秋田県仙北地域農業改良普及セ)
Material： 園芸学会雑誌  (Journal of the Japanese Society for Horticultural Science)
Volume： 72  Issue： 4  Page： 335-341  Publication year： Jul. 15, 2003 
JST Material Number： F0626A  ISSN： 0013-7626  CODEN： EGKZA9  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *Capsicum annuum ,...

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JST classification (2)： Plant biochemistry  (EH01050J) ,  Vegetables  (FC03043X)

Substance index (3)： Capsaicin ,  Quercetin ,  Luteolin

Reference (15)：

• COLLINS, M. D. Improvement method for quantifying capsaicinoid in Capsicum using high performance liquid chromatography. HortScience. 1995, 30, 137-139
• HERRMANN, K. On the occurrence of flavonol and flavone glycosides in vegetables. Z. Lebensm. Unter Forsh. 1988, 186, 1-5
• HERTOG, M. G. L. Optimization of a quantative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. J. Agr. Food Chem. 1992, 40, 1591-1598
• HUSSEIN, G. D. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chem. 1996, 55, 365-372
• IWAI, K. Simultaneous microdetermination of capsaicin and its analogues by using high performance liquid chromatography and gas chromatography-mass spectrometry. J. Chromatogr. 1979, 172, 303-311

Terms in the title (7)： トウガラシ ,  果実 ,  フェノール ,  フラボノイド ,  カプサイシノイド ,  含量 ,  品種間差異