食品科学2018，Vol.39Issue(4)：212-218,7.DOI:10.7506/spkx1002-6630-201804032
贵州不同辣椒品种的品质及挥发性成分分析
Quality and Flavor Analysis of Different Hot Pepper Varieties Grown in Guizhou
摘要
Abstract
In this paper, the proximate nutritional composition, volatile flavor substances and texture properties of five well-known hot pepper varieties grown in Guizhou were measured. The results showed that the nutritional components of chili pepper varied among varieties. The contents of moisture, crude protein and polyphenols in Huangping line pepper were higher than those in the other varieties, as well as the contents of total ash, soluble sugar, reducing sugar and VC in Baiyi flat pepper, the contents of crude fiber and capsorubin in Huaxi Dangwu pepper, and the contents of total acid and total capsaicin in Dafang wrinkle pepper. Texture parameters showed that the hardness and resilience of Baiyi flat pepper were the highest, while the cohesiveness, adhesiveness and chewiness of Huangping line pepper were the highest among the five pepper varieties. Hardness was significantly positively correlated with resilience (r = 0.812), but negatively with cohesiveness, adhesiveness and chewiness (r = ?0.741, ?0.720 and ?0.600, respectively). There was a significant positive correlation of adhesiveness with cohesiveness and chewiness (r = 0.630 and 0.752, respectively). A total of 128 volatile components were detected in these pepper varieties, with Huangping line pepper and Shibing line pepper containing the largest number of volatile compounds (93). The major volatile compounds were terpenes (20.57%–48.60%), followed by sulfur-containing compounds (5.23%–27.02%). The types and amounts of volatile compounds in hot pepper varied greatly among varieties. Overall, the pepper varieties grown in Guizhou showed differences in the nutrient components, texture characteristics and flavor components. Baiyi flat pepper could be used as a raw material for fermented pepper. Huaxi Dangwu pepper was关键词
贵州辣椒/品质/质地特性/挥发性成分分析Key words
Guizhou-grown hot pepper/quality/texture characteristics/flavor analysis分类
轻工纺织引用本文复制引用
王雪雅,陆宽,孙小静,蓬桂华..贵州不同辣椒品种的品质及挥发性成分分析[J].食品科学,2018,39(4):212-218,7.基金项目
黔农科院院专项(〔2016〕022号) （〔2016〕022号）
贵州省辣椒研究所自主创新专项(〔2017〕03号) （〔2017〕03号）
黔农科院自主创新科研专项(字〔2014〕012号) （字〔2014〕012号）
