混合原料制取辣椒油工艺研究及挥发性成分分析  

Process Optimization and Analysis of Volatile Compoundsin Pepper Oil from Mixed Materials

作　　者：陈吉江 孟祥永 孙承国 周胜利 刘宁 庄笑南 何静 王立艳[3] 李可蝶 CHEN Jijiang;MENG Xiangyong;SUN Chengguo;ZHOU Shengli;LIU Ning;ZHUANG Xiaonan;HE Jing;WANG Liyan;LI Kedie(COFCO Agricultural Industry Management Service Co.,Ltd.,Beijing 100000,China;COFCO Fortune Food Sales&Distribution Co.,Ltd.,Beijing 100020,China;School of Chemical and Environmental Engineering,China University of Mining and Technology(Beijing),Beijing 100083,China)

机构地区：[1]中粮农业产业管理服务有限公司,北京100000 [2]中粮福临门食品营销有限公司,北京100020 [3]中国矿业大学(北京)化学与环境工程学院,北京100083

出　　处：《农产品加工》2021年第14期45-52,共8页Farm Products Processing

基　　金：“十三五”国家重点研发计划项目(2016YFD0401404,2016YFD040140403)。

摘　　要：采用新鲜辣椒与干辣椒混合原料制取的辣椒油色泽红亮、辣度柔和、香气清新、自然浓郁。研究油浸法中各因素对辣椒油中的辣椒素含量、辣椒红色素色价E及感官评价的影响。采用L_(16)(3^(4))混合水平正交试验,以辣椒素、辣椒红色素色价E及感官评价为指标,同时研究粉碎粒度对辣椒油各成分的影响。结果表明,制取辣椒油最佳配方工艺为干辣椒与鲜辣椒的质量比1∶4,辣椒与食用植物油的质量比1∶1.5,油浸温度120℃,油浸时间25 min,粉碎粒度18目,制取的辣椒油具有最优品质。采用顶空固相微萃取(HS-SPME)装置取样,采用气相色谱-质谱法(GC-MS)对挥发性风味成分进行分析鉴定,共鉴定出43种成分。This article proposed a new method of processing pepper oil with the mixture of fresh and dry pepper under optimized conditions.The product obtained through this method was vivid red with rich fragrance and modest pungency.Orthogonal design was utilized to optimize parameters which would influence the quality of chili pepper oil.Assessment indicators were the content of capsaicinoids,capsanthin and sensory analysis score.Results indicated that the optimal circumstances of the fresh and dry pepper ratio and the vegetable oil and pepper proportion were respectively 1∶4 and 1∶1.5.The temperature of vegetable oil and soaking time were suggested to be 120℃and 25 min.The particle size of pepper was 18 mesh.43 compounds were totally isolated and identified via headspace solid-phase micro-extraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).

关 键 词：辣椒 辣椒油 辣椒素 辣椒红色素 感官评价 顶空固相微萃取 气相色谱-质谱 

分 类 号：TS224.4[轻工技术与工程—粮食、油脂及植物蛋白工程]