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投稿时间：2024-02-28
投稿时间：2024-02-28
中文摘要: 辣椒粉主要用于直接烹调、复合调味粉或其他加工制品（如辣椒酱）的调色、调味、调辣。该文通过对比分析常见辣椒制粉品种，包括润江红角椒、903 角椒、新一代A 朝天椒，在常温避光贮藏期间、不同辣椒籽添加比例下色价及辣椒红色素含量变化，选择色价最优的润江红角椒辣椒粉来探究不同贮藏条件下色价和5 种辣椒红色素含量变化规律。研究结果表明，常温避光贮藏111 d 后润江红角椒辣椒粉色价及辣椒红色素含量最高，品质最佳；辣椒籽含量为0%（去籽粉）、50%（50%含籽粉）和100%（全籽粉）辣椒粉中，全籽粉虽然色价初始值最低，但贮藏期间色价变化最小、最稳定；冷冻避光（-15 ℃）、冷藏避光（4 ℃）、常温避光（25 ℃）、常温光照（25 ℃）下贮藏111 d 后润江红角椒全籽粉色价分别降低19.24%、32.10%、35.18%、69.94%，其中冷冻避光条件下色价降低最小，该条件下辣椒粉中辣椒红素、辣椒玉红素、玉米黄质、β-隐黄质、β-胡萝卜素含量分别降低21.32%、52.77%、22.60%、11.55%、17.92%。因此，辣椒粉中辣椒籽含量越高色价越稳定；贮藏温度越低、光照强度越小，贮藏期间辣椒粉色价越稳定。
Abstract:Chili powder was commonly used in direct cooking， as a component in compound seasoning powder， and in processed products such as chili sauce， primarily for its color， flavor， and spiciness. Several common varieties of chili pepper used in the preparation of chili powder were compared， including ′Runjianghong′long red pepper， ′903′ long red pepper， and ′New-generation A′ red cluster pepper. The color values and chili red pigment content during storage at room temperature with light protection， as well as under different chili seed addition ratios were determined. The chili powder of ′Runjianghong′ long red pepper， which exhibited the best color value， was selected for exploring the color change patterns and the content of five chili red pigments under different storage conditions. The results showed that after 111 d of storage at room temperature with light protection， the chili powder of ′Runjianghong′ retained the highest color value and red pigment content， demonstrating the best overall quality. Among the chili powder samples added with chili seeds at 0%，50%， and 100%， the powder sample added with 100% chili seeds initially exhibited the lowest color value but demonstrated the least change in color value and proved to be the most stable throughout the storage period.The color value of this sample decreased by 19.24%， 32.10%， 35.18%， and 69.94%， respectively， after 111 d of storage at -15 ℃ with light protection， 4 ℃ with light protection， 25 ℃ with light protection， and 25 ℃ with exposure to light. Among the storage conditions， the least reduction in color value occurred at -15 ℃ with light protection， under which the content of capsanthin， capsorubin， zeaxanthin， β-cryptoxanthin， and β-carotene decreased by 21.32%， 52.77%， 22.60%， 11.55%， and 17.92%， respectively. Therefore， the chili powder containing higher content of chili seeds had a more stable color value. Additionally， low storage temperatures and reduced light exposure contributed to the color value stability of chili powder during storage
keywords: chili powder storage conditions color value chili red pigment high performance liquid chromatography
文章编号：202507001 中图分类号： 文献标志码：
基金项目:国家重点研发计划专项（2021YFD1600100）；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）；中国农业大学2115 人才工程
| 作者 | 单位 |
| 徐嘉悦1，李雅男1，郭涛2，王欣2，王永涛1，饶雷1，赵靓1 *，廖小军1 | 1. 中国农业大学 食品科学与营养工程学院 国家果蔬加工工程技术研究中心，农业农村部果蔬加工重点实验室，食品非热加工北京市重点实验室，北京 100083；2. 青岛柏兰集团有限公司，山东 青岛 266300 |
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