KS H 2120-2010 Gochujang《辣椒酱》.pdf

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1、 KSKSKSKSKSKSKSK KSKSKS KSKSK KSKS KSK KS KS H 2120 KS H 2120:2010 2010 5 1 http:/www.kats.go.krKS H 2120:2010 : ( ) ( ) () () ( ) : (http:/www.standard.go.kr) ： ：1972 12 1 ：2010 5 1 2010-0139 ： ： ( 02-509-7266) (http:/www.kats.go.kr). 10 5 , . KS H 2120:2010 Gochujang 1 ( ) ( ) , , , . 2 . . ( ) .

2、KS H 1101, KS H 1201, KS H 1204, KS Q ISO 4121, 3 3.1 1 . 1 . (%) 45.0 (%) 4.5 ( ) 15 % 4.0 (mg%) 160 ( ) 15 % 100 (mg/kg) 10 3.2 1 . 4 4.1 KS H 2120:2010 2 KS Q ISO 4121, 6.3.2 , , 5 , 4 , 3 , 2 , 1 , 3.5 1 . 4.2 KS H 1201, 4. . 4.3 KS H 1204, 3. . 4.4 (amino-nitrogens) 4.4.1 4.4.1.1 9.078 g 11.876

3、 g 1 L . 1： 1 pH 6.8 . 4.4.1.2 (30 40 %) 50 mL 0.5 % 1 mL (pH 8.3) 0.2 N . 4.4.1.3 20 mL 10 mL, 1 mL 1/2 0.2 N 0.2 N (pH 8.3). 0.2 N 5 (pH 8.8). 4.4.2 10 g 40 mL , 1 pH 6.8 . , . 80 mL 100 mL 0.2 N 100 mL . 20 mL 250 mL , 10 mL 0.5 % 1 mL 0.2 N 0.2 N . 0.2 N (pH 8.8) . (pH 8.8) 0.2 N 2 (pH 9.1) 0.2

4、N . . KS H 2120:2010 3 4.4.3 0.2 N mL 0.2 N mL 0.2 N ( 0.1 mL) 2.8 . (mg%)sfdcba 1005)(8.2 a ： 0.2 N mL b ： 0.2 N 0.2 N mL c ： 0.2 N mL d ： f ： 0.2 N s ： (g) 4.5 4.5.1 (Gas chromatography, GC) (30 50) g 500 mL , 4 (Whatman No.2 ) . 50 mL 300 mL 80 % 50 mL 3 300 mL . 50 mL , . 500 mL 50 mL 50 mL 300

5、mL , 2 . (Whatman No.2 ) . 120 mg 100 mL ( 10 mg 10 mg .) 1 mL 2 . 2 (carrier gas) BP 1 capillary column 280 (1 ) 2.5 / 300 (2 ) 0.5 L FID 320 350 4.5.2 (High performance liquid chromatography, HPLC) KS H 2120:2010 4 4.5.2.1 a) (capsaicin) (dehydrocapsaicin) 10 mg 95 % 10 mL 1 000 ppm . 10 L, 50 L,

6、100 L 95 % 10 mL 1 ppm, 5 ppm, 10 ppm . b) HPLC HPLC . 4.5.2.2 5 g 100 mL 95 % 40 mL . ( 2 mm) (4 5) 90 5 . (Whatman No.2 ) 95 % 50 mL . 0.45 m(HPLC ) . 4.5.2.3 a) , , , b) C 18( 5 mm 150 mm, 5 m) c) 1 % ： 3： 2(v/v) 1.5 mL/min d) / 280 nm (excitation) 280 nm, (emission) 325 nm e) 20 L 4.5.2.4 10 ppm

7、, 50 ppm, 100 ppm 20 L . 4.5.2.5 (1) . y ax b (1) y ： (ppm) a ： x ： b ： y (2) . KS H 2120:2010 5 100 g (mg/100g) y5/s (2) s： 4.5.3 (capsaicin) (dehydrocapsaicin) mg/kg . 5 4. 3.1 6. . 6 6.1 . 6.2 . 7 7.1 KS H 1101 . 7.2 7.2.1 4.5 (mg/kg) 0.769 (GHU, Gochujang Hot taste Unit) 30 1 , 30 45 2 , 45 75 3

8、 , 75 100 4 , 100 5 . , 30 cm2 , . 7.2.2 1)7.2.2.1 1, 2 3 . 1) .KS H 2120:2010 6 1 ( ) 2 ( ) 3 ( ) 7.2.2.2 ( 4 6) ( 7 9) . , GHU(Gochujang Hot taste Unit) SHU(Scoville Heat Unit), ppm , GHU , . 7.2.2.2.1 4 ( ) KS H 2120:2010 7 5 ( ) 6 ( ) 7.2.2.2.2 7 ( ) 8 ( ) 9 ( ) KS H 2120:2010 8 A ( ) A.1 A.1.1

9、, . A.1.2 D1 3D1, 0.7D1, 0.7D1 , 1 pt M100/Y100 . 1.8D1 25 . , 0 % 40 % M100/Y100, 40 % 100 % White Radial Gradation , 0 % 40 % M100/Y100, 40 % 100 % White Linear Gradation . A.1.3 1.3D1, 0.4D1 , . 1 pt M100/Y100 . A.1.4 a) , . b) , Bold, Black 23 pt, 6.5 pt , , , , , Bold, 16 pt, Black . c) , Level

10、 Bold, Black 23 pt, 6.5 pt , Mild Hot, Slight Hot, Medium Hot, Very Hot, Extreme Hot Bold, 15 pt, Black . d) , Bold, Black 23 pt, 6.5 pt , Bold, 11 pt Mild Hot, Slight Hot, Medium Hot, Very Hot, Extreme Hot , Bold, 14 pt , , , , Black . e) , . KS H 2120:2010 9 A.1 A.2 A.2.1 A.2.1.1 , . A.2.1.2 D2 1.

11、75D2, 3D2, D2 , 0.25 pt M100/Y100 . 3D2 5 , 5 . , 0 % 40 % M100/Y100, 40 % 100 % White Radial Gradation , 0 % 40 % M100/Y100, 40 %100 % White Linear Gradation . A.2.1.3 , . D2, 3D2 , 2.25D2, 3D2 . 0.25 pt, M100/Y100 , GHU K100 2 pt . A.2.1.4 a) , . b) Bold, 11 pt, Black GHU Bold, 11.5 pt, M100/Y100

12、. KS H 2120:2010 10 GHU(Gochujang Hot taste Unit) ? Black , GHU(Gochujang Hot taste Unit) ? Bold, 12 pt, , 10 pt Gochujang . , Hot Taste Level Bold, 13 pt, Black GHU Bold, 11.5 pt, M100/Y100 . GHU(Gochujang Hot taste Unit) Bold, 12 pt, Black , Gochujang . c) , Bold, 20 pt Bold, 12 pt, Black . , , ,

13、, , Bold, 13 pt , 30 , 30 45, 45 75, 75 100, 100 Bold, 11 pt, Black , 9 pt . 1 pt , M100/Y100 . d) , Bold, 13 pt, Black . , Mild Hot, Slight Hot, Medium Hot, Very Hot, Extreme Hot Bold, 13 pt , 30, 30 45, 45 75, 75 100, 100 Bold, 11 pt, Black . . e) , . A.2 ( ) A.2.2 A.2.2.1 , . A.2.2.2 D3 11D3, KS

14、H 2120:2010 11 1.6D3, D3 , 0.25 pt M100/Y100 . 10D3 5 , 5 . , 0 % 40 % M100/Y100, 40 % 100 % White Radial Gradation , 0 % 40 % M100/Y100, 40 % 100 % White Linear Gradation . A.2.2.3 , . 2D3, 2.3D3 , 2D3, 2D3 . 0.25 pt, M100/Y100 , GHU K100 2 pt . A.2.2.4 a) , . b) Bold, 11 pt, Black GHU Bold, 11.5 p

15、t, M100/Y100 . GHU(Gochujang Hot taste Unit) ? Black , GHU(Gochujang Hot taste Unit) ? Bold, 12 pt, , 10 pt Gochujang . , Hot Taste Level Bold, 13 pt, Black GHU Bold, 11.5 pt, M100/Y100 . GHU(Gochujang Hot taste Unit) Bold, 12 pt, Black , Gochujang . c) , , 20 pt 12 pt, 7 pt Bold, Black . , , , , ,

16、Bold, 13 pt , 30 , 30 45, 45 75, 75 100, 100 Bold, 11 pt, Black , 9 pt . 1 pt , M100/Y100 . d) , 12 pt, 7 pt Bold, Black . , Mild Hot, Slight Hot, Medium Hot, Very Hot, Extreme Hot Bold, 13 pt , 30, 30 45, 45 75, 75 100, 100 Bold, 11 pt, Black . . e) , . KS H 2120:2010 12 A.3 ( ) 153787 1 92 3(13) (02)26240114 (02)262401489 http:/ KS H 2120:2010 KSKSKS SKSKS KSKS SKS KS SKS KSKS SKSKS KSKSKS Gochujang ICS 67.040 Korean Agency for Technology and Standards http:/www.kats.go.kr