淮安红椒营养成分及贮藏条件对其品质的影响研究  

Nutritional Composition Analysis and Influence of Storage Conditions on Quality of Huai'an Cayenne Pepper

作　　者：焦云鹏[1] 贡汉坤[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《农产品加工》2015年第6期39-41,44,共4页Farm Products Processing

基　　金：淮安市产学研合作促进计划项目(HC201316-7)

摘　　要：为了解淮安红椒的营养成分及完善食物营养成分数据库,采用国家标准测定其主要营养成分含量,并与红甜椒和小红辣椒的营养成分进行对比分析,还对不同贮藏条件对淮安红椒品质影响进行研究。结果表明,淮安红椒的营养成分较为全面,其中粗蛋白、糖类、粗脂肪、粗纤维等成分的含量与其他品种持平,但VC与辣椒红色素的含量较高,分别是201 mg/100 g,0.75 g/100 g;辣椒素的含量较低,仅为0.14 g/100 g。合理的贮藏条件能显著延长其贮藏期,最优贮藏温度9℃,最优贮藏温度范围8~13℃,贮藏时间不超过20 d,为淮安红椒贮藏和进一步深加工提供了理论依据。In order to understand the nutrition component of Huai＇an cayenne pepper and consummate food nutrition database, national standards are used to determine the main nutrient content, and comparative analysis with the red bell pepper and small red pepper. Effect of different storage conditions on the Huai＇an cayenne pepper quality are studied too. The results show that the nutrition of Huai＇an cayenne pepper is more comprehensive, which has the closest nutrient components with the red bell pepper and small red pepper including protein, sugar, crude fat, crude fiber content, etc., but the content of VC, capsicum red pigment are 201 mg/100 g, 0.75 g/100 g respectively, capsaicin content is low, only 0.14 g/100 g. Reasonable storage conditions could prolong the shelf life significandy, the optimal storage temperature is 9℃ , the optimal storage temperature range is 8-13℃, storage time not more than 20 days. which will provide a reference for the Huai＇an cayenne pepper for storage and further processing.

关 键 词：淮安红椒 营养成分 分析 贮藏 

分 类 号：TS201.2[轻工技术与工程—食品科学]