食品工业科技2024，Vol.45Issue(3)：262-269,8.DOI:10.13386/j.issn1002-0306.2023030280
基于两次发酵法遵义特色泡辣椒游离氨基酸组成的主成分分析及综合评价
Principal Component Analysis and Comprehensive Evalution of Free Amino Acid Composition of Zunyi Characteristic Pickled Peppers Based on Two-fermentation Method
摘要
Abstract
In order to explore the influence of twice fermentation technology on the quality of pickled peppers,the differences in crispness,color,amino acid nitrogen and free amino acids were measured and analyzed by two-fermentation of Zunyi characteristic pickled peppers,and the taste activity value(TAV),principal component analysis(PCA)were used to evaluate the content,composition and flavor diversity of free amino acids in pickled capsicum.The results showed that the amino acid nitrogen content in the four kinds of pickled peppers(fresh,traditional natural primary fermentation for 30 d,twice fermented,traditional natural primary fermentation for 150 d)were 0.05,0.17,0.24,0.18 g/100 g respectively,and the amino acid nitrogen content of the twice fermented peppers was the highest,and the brittleness remained good and the color was bright red.All samples contained 13,15,16 and 15 kinds of amino acids respectively,the flavor characteristics were umami amino acid>sweet amino acid>bitter amino acid,and glutamic acid had the greatest effect on the flavor of pickled pepper,with TAV values ranging from 9.67～45.67.Three principal components were extracted by principal component analysis,and the cumulative variance contribution rate was as high as 98.584%,which could better reflect the comprehensive information of free amino acids in the sample,it was found that glutamic acid,threonine,valine,methionine,isoleucine,histidine,arginine,glycine,cysteine,leucine and tyrosine had the greatest influence on the taste of pickled pepper,and the comprehensive score of each principal component obtained the highest comprehensive score of Zunyi characteristic pickled pepper.The comprehensive evaluation found that the quality of free amino acids in Zunyi characteristic pickled pepper was better than that of fresh and traditional natural pickled peppers,which provided a theoretical basis for the improvement of pickled pepper fermentation technology and the artificial control of pickled pepper flavor.关键词
两次发酵法/遵义特色泡辣椒/游离氨基酸/品质分析/主成分分析Key words
two-fermentation method/Zunyi characteristic pickled pepper/free amino acids/quality analysis/principal component analysis分类
轻工纺织引用本文复制引用
许九红,王修俊,聂黔丽,李佳敏,胡荣念,张露..基于两次发酵法遵义特色泡辣椒游离氨基酸组成的主成分分析及综合评价[J].食品工业科技,2024,45(3):262-269,8.基金项目
贵州省科技计划重点项目(黔科合支撑[2022]重点010号) （黔科合支撑[2022]重点010号）
贵州省朝天椒产业集群建设项目(黔农财[2022]89号). （黔农财[2022]89号）
