IMPROVED METHOD FOR QUANTIFYING TOTAL RED PIGMENTS OF PEPPER FRUITS

摘要

The present invention relates to an improvement of analysis velocity of a microplate method for analyzing total contents of red pigments in pepper fruits and, more specifically, to a method for drastically improving sample preparation velocity for the microplate method which was obligate to be slow due to high viscosity while maintaining environmentally-friendly properties which are advantages of cooking oil used for preventing surface modification of a styrene material microplate. For the above characters, the present invention comprises the steps of: adding 10 ml of acetone and 0.1 g of red pepper powder to a 15 ml tube for centrifugation and extracting red pigments; extracting for 4 hours and centrifuging at 13,000 rpm for 1 minute; adding 100 ul of supernatant and 900 ul of methanol to a new 1.5 ml tube for centrifugation and mixing the same; and transferring 200 ul of mixed solution to a microplate and measuring absorbance at 460 or 450 nm wave using an ELISA reader.;COPYRIGHT KIPO 2014;[Reference numerals] (3) Absorbance value (460 nm);(AA) Red pepper powder;(BB) Acetone;(CC) Stirring (4 hours);(DD) Pigment extract;(EE) Methanol (0.9 ml);(FF) Stirring (10 seconds);(GG) Absorbance value (460 nm or 450 nm)