不同辣椒品种对发酵剁辣椒品质及风味的影响  

Effects of Different Chili Varieties on the Quality and Flavor of Fermented Minced Chili

作　　者：江雪梅 王锋[1,2] 周书栋 苏小军[1] 李清明[1,2] 蒋立文[1] 秦丹 JIANG Xue-mei;WANG Feng;ZHOU Shu-dong;SU Xiao-jun;LI Qing-ming;JIANG Li-wen;QIN Dan(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Engineering and Technology Research Center of Fermented Food,Changsha 410128,China;Hunan Vegetable Research Institute,Changsha 410125,China)

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128 [2]湖南省发酵食品工程技术研究中心,长沙410128 [3]湖南省蔬菜研究所,长沙410125

出　　处：《中国调味品》2023年第4期1-6,19,共7页China Condiment

基　　金：湖南省重点研发计划(2020NK2027)。

摘　　要：为探究湖南不同辣椒品种对发酵剁辣椒品质及风味的影响,以13种辣椒为原料,对其风味及品质进行分析。研究结果表明不同品种剁辣椒品质差异较大,发酵后pH、蛋白质含量、L^(*)降低,分别为4.63~4.88、5.53%~11.47%、31.92~38.88,总酸、氨基酸态氮含量上升,分别为1.45%~2.21%、0.36%~0.97%,色差在7.86~15.31之间,蛋白质含量和L^(*)对感官品质有显著影响。发酵成熟的剁辣椒嗅觉上不易区分香气差异,但通过HS-SPME-GC-MS测定出挥发性成分差异较大,共检测出162种,包括醇类31种、酯类43种、醛类15种、酚类7种、烃类47种、酮类10种、酸类5种、其他类4种,醇类和酯类为发酵剁辣椒中的主要呈香物质,所有品种中H12和H13挥发性化合物最丰富。PCA和聚类分析结果表明H10与其他品种相比风味差异大。供试品种H2、H7和H12不仅感官上色泽明亮,咀嚼性好,具有典型乳酸发酵香味,而且蛋白质、氨基酸态氮含量较高,挥发性风味成分丰富,适宜加工成剁辣椒。To explore the effects of different chili varieties in Hunan on the quality and flavor of fermented minced chili,13 varieties of chili are used as raw materials to analyze the flavor and quality.The research results show that the quality of minced chili of different varieties differs greatly.After fermentation,pH,protein content and L^(*) decrease to 4.63~4.88,5.53%~11.47% and 31.92~38.88 respectively,the content of total acid and amino acid nitrogen increases to 1.45%~2.21%,0.36%~0.97% respectively,the color difference is between 7.86 and 15.31,and protein content and L^(*) have significant effect on the sensory quality.It is not easy to distinguish the difference in aroma of fermented and ripe minced chili,but the volatile components determined by HS-SPME-GC-MS are quite different.A total of 162 volatile components are detected,including 31 alcohols,43 esters,15 aldehydes,7 phenols,47 hydrocarbons,10 ketones,5 acids and 4 other varieties.Alcohols and esters are the main aroma substances in fermented minced chili.Among all the varieties,the volatile compounds are the most abundant in H12 and H13.The results of PCA and clustering analysis show that the flavor of H10 is greatly different from that of other varieties.The tested varieties H2,H7 and H12 not only have bright color,good chewiness,typical lactic acid fermentation flavor,but also have high protein and amino acid nitrogen content and rich volatile flavor components,which are suitable for processing into minced chili.

关 键 词：发酵 辣椒 品种 品质 风味 固相微萃取 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程]