食品工业科技2026，Vol.47Issue(17)：1-14,14.DOI:10.13386/j.issn1002-0306.2025100244
内蒙古四种角椒制浆适宜性的化学计量学评价
Chemometric Evaluation of Pulping Suitability of Four Kinds of Horn Peppers from Inner Mongolia
摘要
Abstract
Chili pulp represents a new category of chili-based products,functioning as the fundamental base material for downstream applications including chili sauces,hot pot soup bases,and compound seasonings.Consequently,the quality of the pulp directly influences the market competitiveness of the terminal products.This study investigated four cultivars of horn peppers(Capsicum annuum L.)from Inner Mongolia(LZ-1-R01,H1,7#,and HL23).Chemometric methods com-bined with multivariate statistical analysis were employed to comparatively evaluate the multi-dimensional quality attributes and assess the processing suitability of the resultant chili pulp.These attributes included color properties(L*,a*,b* values,and color value),textural characteristics(rheological properties and particle size distribution),nutritional components(carotenoids and capsaicinoids),and volatile flavor compounds.Results showed that,H1 chili pulp exhibited the best overall appearance and consistency,showing the highest brightness(L* value:38.38±0.5)and the smallest particle size(dis-tribution range:3.12 to 1430 μm;volume mean diameter:407.47±1.50 μm;area mean diameter:146.53±1.94 μm),and it also demonstrated optimal fluidity(initial viscosity:241.07 Pa·s,δ<0.4).LZ-1-R01 chili pulp contained the highest carotenoid content(699.78±9.04 μg/g).And 7#chili pulp showed the highest content of capsaicin and dihydrocapsaicin(12.12±0.17 μg/g and 24.14±0.86 μg/g,respectively).HL23 chili pulp presented a relatively balanced profile across all quality indicators.A total of 48 volatile flavor compounds were identified in the four chili pulps using GC-IMS.Among them,7#chili pulp exhibited the highest total peak intensity of volatile flavor compounds.Methyl salicylate was identified as the characteristic volatile component of H1,while 3-methyl-2-butenal(D)was the key differential compound for 7#and LZ-1-R01.The key differential markers for HL23 included 3-hydroxybutan-2-one(M/D),butylbenzene,2-heptanone,and butanal(M/D).Furthermore,combined with the ROAV,3-methylthiopropanal was identified as a key volatile flavor sub-stance in the chili pulp.Based on the quality attribute analysis,all four chili varieties were deemed suitable for pulping.Chili pulps with distinct characteristics could be selected according to specific application requirements;for instance,H1 was suitable for developing high-smoothness products such as table sauces,while 7#and LZ-1-R01 could be utilized for color blending in product formulations.This research provides a novel perspective for the multi-scenario application of chili processing.关键词
辣椒浆/多元统计分析/多维品质/加工适宜性/品种差异Key words
chili pulp/multivariate statistical analysis/multidimensional quality/processing suitability/variety differences分类
轻工纺织引用本文复制引用
田雨菲,李格晴,孙佳欣,周戚薇,马燕,赵靓,廖小军..内蒙古四种角椒制浆适宜性的化学计量学评价[J].食品工业科技,2026,47(17):1-14,14.基金项目
国家重点研发计划资助(2024YFD2101403) （2024YFD2101403）
财政部和农业农村部:国家现代农业产业技术体系(CARS-24-E-03) （CARS-24-E-03）
自治区"天池英才"引进计划 （）
新疆维吾尔自治区重点研发任务专项(2022B02008-4). （2022B02008-4）
