【作者】 刘辉；

【导师】 阚建全；

【作者基本信息】 西南大学 ， 食品科学， 2011， 硕士

【摘要】 辣椒{Capsicum annuum L.syn.C.frutescents)既是佳蔬又是良药,在我国的栽培史已近400年。我国辣椒品种繁多,对于不同品种不同加工方向的加工适性及某一加工方向专用型加工品种的研究严重匮乏,导致了加工企业原料选择针对性差,产品质量不稳定,严重阻碍了辣椒产业的规模化和标准化发展。因此,利用石柱丰富的辣椒资源,对不同品种辣椒干制及油制的加工适性进行研究,为辣椒加工产业化的规模生产提供科学的选料依据,使不同种质的辣椒物尽其用,具有十分重要的的经济价值和社会效益。本论文以重庆市石柱县主栽辣椒品种为原料,采用传统理化分析结合HPLC及GC-MS等先进的仪器检测方法,在对韩国红(A)、朝天红(B)、长辣7号(C)、辣丰4号(D)、干椒3号(E)、艳椒425(F)、湘辣2号(G)、湘辣4号(H)、湘辣9号(I)、川椒条子(J)、圆椒(K)、子弹头(L)、二荆条(M)和红辣8号(N)这14个辣椒品种鲜果的主要品质特点进行研究评价的基础上,分别对各品种干制获得的干制品和油制所获得的油制品的品质特性进行了较系统深入的研究。主要研究结果如下：在对辣椒鲜果的品质研究中发现：(1)所测定的6个果实性状中,果长、单果质量、果形指数和籽皮比4个性状指标的测定值离散程度高,品种间的变化差异较大。(2) B、L、A、D、C和F这6个品种的红色色度及光泽度最好,具有较佳的亮红色商品外观品质。辣椒红素含量以B最高,达到62.496mg/g。B、A、F、E、J和G这6个品种的ANV值较高,综合营养价值好。在风味指标中,A、B和F的干物质含量分别为19.72、19.56和18.44g/100g,远高于其它品种。各品种间可溶性总糖含量变化差异小,以品种I含量最高,达到了6.68g/100g。辣椒素类物质含量变化幅度大,B、F、A和J的含量明显高于其他品种,其中B含量最高为6.532g/kg, SHU为100723,超过了10万,辣度级别最高。(3)从果实性状、营养品质、风味品质等指标的相关性分析可知：薄皮小果形品种的营养品质、风味品质好于肉厚的大果形品种。作为辣椒重要商品品质的表观色泽和辣度主要是由辣椒红素和辣椒素类物质的含量来决定的,而干物质含量高的品种其辣椒红素与辣椒素类物质含量也较高。因此,干物质、辣椒红素和辣椒素类物质含量对辣椒的商品品质具有极其重要的影响。在干制及对干制品的品质研究中发现：(1)根据不同温度下获得的干制品表观色泽、蛋白质、维生素C、辣椒红素和辣椒素类物质等主要品质变化的研究结合干制率以及干制能耗的考虑认为,电热鼓风干制最适合辣椒干制的规模化加工,60℃为最佳干制温度。(2)不同干制工艺条件下干辣椒主要品质指标变化差异大,维生素C和可溶性总糖的损失量大,蛋白质、辣椒红素和辣椒素类物质的损失较小。阴干法制得的干制品品质最好,晒干法获得的干制品除辣椒素类物质外其他指标损失量最大。电热鼓风干制时,干制温度越高,各品质指标损失量越大。60℃时各品质指标的损失量较50℃和55℃时大,但不明显,而较65℃和70℃条件下损失量明显较小,故认为60℃是本实验干制品品质变化的转折点。(3)因微生物、强紫外线和高温的作用使得水分含量高的品种在自然阴干、晒干、65℃和70℃条件下的最终干制率很低,B、A、F、J和E等干物质含量高的品种最终干制率较高。籽皮比高的品种如F、A、B、J和L,其干制率也较高,较高的籽皮比对于提高干制率具有重要意义。L、E、F、K、B和A这6个含油量高的品种在干制时,其干制品椒身油润而有光泽。可见,高含油量对于提高辣椒干制品品质是有益的。综合考虑认为,B、F、A、J、L和E这6个品种的干制率较高,其干制品表观色泽红润明亮,干物质、辣椒素类物质和辣椒红素含量均较高,具有较高的商品品质,故认为上述6个品种最适合干制加工。在油制及对油制品的品质研究中发现：(1)B、C、D和L这4个品种的辣椒油红色色度最好,呈鲜艳的亮红色,Ⅰ最差为橙黄色。经过紫外分析,辣椒红素标准品的油溶液和制得的辣椒油在475nm波长处均有最大吸收峰,可以认定浸提到油溶液中的辣椒红素对辣椒油的呈色起主要作用。油制品的辣度受原材料中辣椒素类物质含量的影响非常明显,B、F、A和J的油制品中辣椒素类物质的含量远高于其他品种。(2)感官评定表明,B、A、F和L这4个品种的辣椒油色泽红艳,光泽度较好,具有浓郁的香气感和强烈的辛辣感,感官品质明显好于其它品种。油泼辣椒制品中,F、B、A、L和J这5个品种的制品在色泽方面鲜艳红润,香气丰富且具有十分强烈的辣感和刺激感,感官印象突出。(3)从14个辣椒品种的干制品中共分离出42种主要化合物,定性36种。其中烷烃类5种、烯类8种、醇类3种、醛类3种、酮类5种、酯类5种、脂肪酸6种、吡嗪类1种,烯类化合物被是干制辣椒主要的风味物质。(4)从14个辣椒品种制得的辣椒油香气成分中共分离出52种主要化合物,定性48种。其中烷烃类4种、烯类5种、醇类3种、醛类6种、酮类4种、酯类18种、脂肪酸3种、其它5种。从14个辣椒品种制得的油泼辣椒的香气成分中共分离出57种主要化合物,定性52种。其中烷烃类5种、烯类4种、醇类3种、醛类6种、酮类4种、酯类21种、脂肪酸3种、其它6种。采用顶空固相微萃取技术鉴定出来的油泼辣椒香气成分与辣椒油的成分较为相似,主要是弱极性或非极性化合物。油制前后香气成分变化较大。辣椒干制品风味物质以烯类为主,油制品中的烯类物质的种类和含量均大大降低,酯类物质则成为主要风味物质,由于这类物质本身的香气强度不高,所以油制品没有特殊的或强烈的香气。(5)综合各品质指标及感官评定分析考虑,B、A、F、L、J的油制品表观色泽鲜艳红润、辛辣感强烈且香气丰富,故认为这五个品种最适宜进行辣椒油制加工生产。更多还原

【Abstract】 Hot pepper (Capsicum frutescen L.syn.C.frutescents), as a kind of healthy vegetable and medicine, has been planted for nearly 400 years in China. With high nutrition, medicinal value and particular sensory quality, hot pepper is well-accepted by people from different countries, thus becoming one of the most consumed varieties of fruits and vegetables in the world. There are a variety of hot pepper in China, however, studies on the processing suitability of different varieties and processing directions are of great shortage, so were dedicated spices for specified processing, leaving uncertainty of the selection of materials for hot pepper processing and instability of the quality of products, which seriously prevented the sustainable development and large-scale production of hot pepper industry. So it will gain important economic value and social benefits, provided that the processing suitability of a variety of fried and dried hot pepper is well studied based on the utility of abundant resources of hot pepper, the uncertainty of selection of materials of hot pepper is settled, and scientific basis of selection of materials is given to large-scale production of hot pepper.In the present work, pepper cultivated in Shizhu county (Chongqing) was investgated by combined traditional physicl-chemiacl analysis and modern instrumental analysis such as, HPLC, GC-MS and so on. Principal characterization of fresh fruit of 14 varieties include Hanguohong(A), Chaotianhong(B), Changla7hao(C), Lafeng4hao(D), Ganjiao3hao(E), Yanjiao425(F), Xaingla2hao(G), Xiangla4hao(H), Xiangla9hao(I), Chuanjiaotiaozi(J), Yuanjiao(K), Zidantou(L), Erjingtiao(M) and Hongla8hao(N) had been researched. Mean time, dry products and oil product of 14 varieties had been also researched systematically and deeply. The results show as follow:In the research of characterization of fresh pepper, the results show as follow:(1) Measured values of four character indexes, including linear measure of fruitage, weight of single fruit, shape index and ratio of seeds and skin, showed high dispersion and variation differences among different varieties.(2) Varieties of B, L, A, D, C and F had the best color of red, gloss and bright red appearance quality of goods. B had the highest content of capsaicin, reached 62.496mg/g. ANV and nutrition value of B, A, F, E, J and G were higher than others. Among flavor index, content index of dried matter of A, B and F was 19.72,19.56 and 18.44g/100g, respectively. Total soluble sugar content had a small variation difference, and species I had the highest value, reached 6.68g/100g. Capsaicin content had a large range, values of B, F, A and J were apparently higher than other varieties, and B showed the highest value, up to 6.532g/kg, its SHU value was more than 0.1 million, reached 100723, thus had the highest level of spiciness.(3) Correlation analysis on indexes of fruit shape, nutritional value and flavor quality showed that small variety with thin skin was better than its counterpart with plump skin. Color of epidermis and intensity of spiciness, both are essential qualities of hot pepper as goods for sale, were mainly determined by contents of capsaicin and capsaicinoids which is higher in variety with high content of dry matter than others. Therefore, contents of dry matter, capsaicin and capsaicinoids greatly affected production quality of hot pepper.In the research of dry products and dry-making, the results show as follow:(1) Considering based on studies on variations of main qualities such as appearance of color of dry matter, and contents of protein, vitamin C, capsaicin and capsaicinoids under different temperature, and drying rate and energy cost of drying, the experiment showed that, electric blast drying was the most suitable method for large-scale drying of hot pepper and the best temperature for drying was 60℃.(2) Different drying condition leaded to big difference between variation indexes, loses of vitamin C and total sugar were large, while protein, capsaicin and capsaicinoids were small. Product dried in the shade showed the best quality, while sun-baked one had the highest loss of indexes except content of capsaicinoids, especially losses of vitamin C and capsaicin, which were the highest of all. When treated with electric blast drying, different kinds of indexes showed larger loss with higher temperature. Losses of indexes when treated with 60℃were slightly but not significantly higher than that of 50℃and 55℃, but were significantly lower than conditions of 65℃and 70℃. Therefore,60℃is the turning point of variation qualities of dry matter under experimental conditions.(3) Effects of microbes, strong ultraviolet and high temperature leaded to low value of final drying rate of variety with high content of water under conditions such as natural drying in the shade, sun baked drying,65℃and 70℃. Varieties with high content of dry matter such as B, A, F, J and E received high value of final drying rate as well as varieties with high ratio of seed and skin, therefore, it will be an important factor for selection of varieties with high value of drying rate.In the research of oil product and oil-making, the results show as follow: (1) Hot pepper oil of varieties of B, C, D and L had relatively high degree of red color, presenting bright red appearance, while variety I presenting orange was the worst kind. UV analysis showed that, oil solution of capsaicin and obtained hot pepper oil both had the maximum absorption at 475nm wavelength, therefore, capsaicin diffused in oil solution was mainly responsible for coloration of hot pepper oil. Varieties with high content of oil or seeds had a high value of acid and POV, which can be explained by high contents of fat and fatty acids in skin and seeds of hot pepper. Contents of capsaicinoids in raw materials significantly affected spiciness of fried products, such as B, F, A and J whose capsaicinoids content were much higher than other varieties.(2) Sensory evaluation showed that, sensory qualities of hot pepper oil of varieties of B, A, F and L were better than others, had bright red color and better gloss, presenting strong feeling of aromatic and spicy. Fried varieties of F, B, A, L and J showed rosy color, rich aroma and strong sense of spicy and stimulant, remaining highlighted sensory impression. Totally speaking, oil production of hot pepper showed modest aroma, but characterized with distinct feeling of spicy and stimulant, thus greatly impressed sensory assessors.(3) 42 main components had been separated from 14 kinds of hot pepper varieties, and 36 sorts of components were qualitative, including 5 sorts of alkenes,8 vinyls,3 alcohols,3 aldehydes,5 ketones,5 esters,6 fatty acids,1 Pyrazine. Vinyls were main taste substances of dried hot pepper.(4) 52 main components were fractionated from aromatic components of hot pepper oil of 14 varieties of raw materials, and 48 of which were qualitative, including 4 sorts of alkenes,5 vinyls,3 alcohols,6 aldehydes,4 ketones,18 esters,3 fatty acids and 5 other sorts of compounds.57 main components were separated from aromatic components of fried hot pepper of 14 varieties of raw materials,52 kinds of which were determined, including 5 sorts of alkenes,4 vinyls,3 alcohols,6 aldehydes,4 ketones,21 esters,3 fatty acids and 6 others. Compounds identified by application of headspace solid-phase microextraction were similar in aromatic components of fried hot pepper and its oil, primarily being weak polar or non-polar compounds.There was a big difference of change of aromatic components between fried and un-fried hot pepper. Main flavor of dried products of hot pepper was vinyl, where varieties and contents in fried hot pepper were significantly reduced, becoming mainly esters. Because of weak aroma intensity of esters, fried products showed neither particular nor intense aroma. Varieties and contents of identified flavor of before-and after-fried products with small-shaped and potent-seeds fruits and containing high content of dry matter were better than its counterparts with low content of dry matter, big-shape and less seeds. This may not only because that, small-shaped one has high content of flavor such as total sugar, but also had some relationship with reactions and changes of flavors and functional components during processes of drying and frying. (5) Taking all quality index and sensory evaluation analysis into account, oil products of B、A、F、L、J exhibited scarlet apparent color and all of them were supposed to suit for preparation of pepper oil.更多还原