辐照杀菌对辣椒粉色泽、辣度及挥发油的影响  

Effects of irradiation on color,pungency and volatile oil of chilli powder

作　　者：董丹[1] 刘会平[1] 徐涛[2] 张涛[1] 

机构地区：[1]天津科技大学,食品工程与生物技术学院,天津300457 [2]天津市技术物理研究所,天津300192

出　　处：《食品工业科技》2013年第14期117-121,共5页Science and Technology of Food Industry

基　　金：天津市科技扶持项目(YSK2010-07)

摘　　要：辣椒在采收、加工等过程中易受微生物的侵染,通常采用的低于10kGy的辐照处理不能使其达到香辛料的卫生标准。本实验通过提高辐照剂量,研究高剂量对辣椒色泽、辣度及挥发性风味物质的影响。结果表明,辐照对辣椒粉的亮度和红度不会产生影响,而呈黄色素对辐照较为敏感,经18kGy辐照后出现7.95%的下降。辐照后辣椒素类物质含量出现了0.30%～9.06%的升高,辣度增强。18kGy的辐照使辣椒挥发油中的主要成分双戊烯含量提高了15.41%,其他含量较低的物质无明显变化。综上,辐照对辣椒风味物质无显著影响。Hot pepper was susceptible to microorganism during harvest and processing. The dose （≤10kGy） was always used to control the growth of microorganism,but which could not meet the hygienic standard of irradiated spices. The present study mainly developed the irradiation dose and studied the effect of higher dose on color,pungency and volatiles of chilli powder. The result showed that irradiation did not affect the lightness （L^＊ value） and redness （a^＊ value）. However the yellow carotenoids might be more sensitive to irradiation because the yellowness（b^＊ value） decreased 7.95% after an 18kGy irradiation. The capsanoids increased by 0.30%-9.06% after irradiation which enhanced the pungency. As the major component of essential oil of hot pepper,dipentene increased by 15.41% after 18kGy irradiation. However other volatiles of lower content had no obvious changes ,so the irradiation had no significant effect on the flavor of chilli powder.

关 键 词：辣椒粉 辐照杀菌 颜色 辣度 挥发油 

分 类 号：TS201.1[轻工技术与工程—食品科学]