新田不同株系“三味”辣椒的品质分析与加工特性评价  

Quality Analysis and Processing Characteristics Evaluation of “Sanwei”Pepper of Different Strains in Xintian

作　　者：葛可达 杨明之 张群 刘伟[3] 黄余年[1] 郑井元 GE Ke-da;YANG Ming-zhi;ZHANG Qun;LIU Wei;HUANG Yu-nian;ZHENG Jing-yuan(Longping Branch,Graduate School of Hunan University,Changsha 410125,China;Nanjing Artillery Academy,Nanjing 211132,China;Agricultural Products Processing Institute of Hunan Agricultural Sciences Academy,Changsha 410125,China;Vegetable Research Institute of Hunan Agricultural Sciences Academy,Changsha 410125,China)

机构地区：[1]湖南大学研究生院隆平分院,湖南长沙410125 [2]南京炮兵学院,江苏南京211132 [3]湖南省农业科学院农产岛加工研究所,湖南长沙410125 [4]湖南省农业科学院蔬菜研究所,湖南长沙410125

出　　处：《食品工业科技》2020年第5期221-226,共6页Science and Technology of Food Industry

基　　金：湖南省农业科技创新资金项目(2018ZD04-1-3);湖南省国际科技创新合作基地建设项目(2018WK4011)

摘　　要：为评价新田不同株系"三味"辣椒的品质与加工特性,选取湖南省新田县陶岭乡"三味"辣椒N351、N361、N3111、N3117、N450 5个株系,测定果长、单果质量、果实宽度、果肉厚度、可食率、硬度、色差和营养指标(水分含量、可溶性固形物含量、可溶性糖含量、可滴定酸含量、维生素C含量、可溶性蛋白质含量、总酚含量、辣椒素含量),并采用主成分分析方法对其评价得分。结果表明:5个株系综合评价得分从高到低分别为N351>N361>N3117>N3111>N450。株系N351硬度大(1285.00±17.02) g,可溶性糖含量高(35.44%±0.28%),可溶性蛋白质含量高(1.12%±0.06%),适合作为发酵型"三味"辣椒的原料;株系N361单果质量大(15.94±0.58) g,可溶性固形物含量高(9.33%±0.06%),适合鲜食;株系N3117辣椒素含量高(1.81±0.06) mg/100 g,可以晒干制成干辣椒。本试验结果为地理标志产品"三味"辣椒的株系选育和加工特性提供理论依据和数据参考。In order to evaluate the quality and processing characteristics of"Sanwei" pepper of different lines in Xintian County,Hunan Province,five strains of "Sanwei" pepper,N351,N361,N3111,N3117 and N450,were selected to determine their fruit length,single fruit quality,fruit width,flesh thickness,edible rate,hardness,color difference and nutritional indices(water content,soluble solids content,soluble sugar content,titratable acid content,vitamin C content,soluble protein content,total phenol content,capsaicin content). The method of principal component analysis was used to evaluate the score. The results showed that the comprehensive evaluation score sequence of five strains was N351>N361>N3117>N3111>N450 from high to low. The strain N351 has high hardness(1285.00±17.02) g,high soluble sugar content(35.44%±0.28%),high soluble protein content(1.12%±0.06%)and was suitable for the raw material of fermented"Sanwei"pepper;the strain N361 had large single fruit weight(15.94±0.58)g,high soluble solids content(9.33%±0.06%)and was suitable for fresh food;the strain N3117 had high capsaicin content(1.81±0.06) mg/100 g,and could be dried in the sun to make dry pepper. The results provided theoretical basis and data reference for the breeding and processing characteristics of geographical indication product of"Sanwei" pepper.

关 键 词：辣椒 品质分析 加工特性 主成分分析 

分 类 号：TS202.1[轻工技术与工程—食品科学]