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Sugars in Korean Kochuzang, saccharified and fermented red pepper paste, were studied by HPLC, TLC and NMR. The sugars in Kochuzang were extracted by heating in boiling water bath for 3 min. Commercial Kochuzang was found to contain 0.8~6.5% of limit dextrin, 0.3~7.3% of maltotriose, 5.3~16.5% ...

Sugars in Korean Kochuzang, saccharified and fermented red pepper paste, were studied by HPLC, TLC and NMR. The sugars in Kochuzang were extracted by heating in boiling water bath for 3 min. Commercial Kochuzang was found to contain 0.8~6.5% of limit dextrin, 0.3~7.3% of maltotriose, 5.3~16.5% of maltose, 8.6~29.4% of glucose and 0.3~3.4% of fructose, but did not found sucrose. The sugars in domestic Kochuzang were found to contain 2.3~1.5% of limit dextrin, 3.3~6.9% of maltotriose, 6.1~11.5% of maltose, 6.1~11.7% of glucose and 3.4~5.2% of fructose and 3.6~3.8% of sucrose. Limit dextrin in Kochuzang of maker 1 and 3 showed both signal of $\alpha$-1, 4- and $\alpha$-1, 6-glucosidic linkage with its estimation ratio of 5:1 and 9.1:1, respectively, by 1H-NMR analysis.

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