辣椒油树脂辣感量化标准及应用评价  

Quantitative standard and application evaluation of spiciness of capsicum oleoresin

作　　者：骆霜霜 王蓓[2] 齐立军 卢颖 魏占姣 韩颢颖 LUO Shuangshuang;WANG Bei;QI Lijun;LU Ying;WEI Zhanjiao;HAN Haoying(Chenguang Biotechnology Group Co.,Ltd.,Handan 057200;School of Food and Health,Beijing Technology and Business University,Beijing 100048;Hebei Province Natural Pigment Industrial Technology Research Institute,Handan 057200)

机构地区：[1]晨光生物科技集团有限公司,邯郸057200 [2]北京工商大学食品与健康学院,北京100048 [3]河北省植物天然色素产业技术研究院,邯郸057200

出　　处：《中国食品添加剂》2023年第4期242-249,共8页China Food Additives

摘　　要：为控制食品辣度和保证食品品质,辣椒油树脂在食品中应用越来越广泛,但目前对辣椒油树脂的辣感量化相对研究较少。本研究通过建立10人的感官评价专家小组对不同商品化合成辣椒油树脂样品和天然辣椒油树脂样品进行感官评价,构建辣椒油树脂辣感评价5个维度,并对辣感强度、感知时间、持续时间指标进行量化描述,建立辣椒油树脂辣感量化评价体系。为进一步验证该评价体系适用性,对天然辣椒油树脂与合成辣椒油树脂按照相同辣度应用于麻辣休闲、火锅底料、卤制食品、腌制食品中进行辣感对比评价。整体上看,在相同辣度条件下,天然辣椒油树脂辣感层次更为丰富,天然辣椒油树脂在辣感强度、持续时间上优于合成辣椒油树脂,感知时间方面无显著差异。通过上述应用实验证明了辣感评价体系的可行性,可以为辣椒油树脂应用评价提供参考,为建立更加完善的辣度综合评价体系提供一定的理论基础。Chili oleoresin is more and more widely used in different kinds of food products.However there is little systematic study on the quantification of the spiciness of chili oleoresin.In order to control the spiciness of food and ensure the spicy related food quality,evaluation group of 10 experts was set to conduct sensory evaluation on different commercialized chili oleoresin samples and natural chili oleoresin samples,5 dimensions spiciness evaluation of chili oleoresin was constructed to quantitatively describe the spiciness intensity,perceived time,and duration indicators,so as to establish a chili oleoresin spiciness quantitative evaluation system.In order to further verify the applicability of the evaluation system,the natural capsicum oleoresin and synthetic capsicum oleoresin were applied to spicy leisure,hot pot base,braised food and pickled food according to the same degree of spicy.On the whole,with the same spiciness intensity,natural chili oleoresin had a richer spiciness,natural chili oleoresin was superior to synthetic chili oleoresin in intensity and duration of spiciness,and there was no significant differences in catchy speed.The above application experiments proved the feasibility of the spiciness evaluation system,which can provide a reference for the application evaluation of capsicum oleoresin,and provide a certain theoretical basis for establishing a more complete spiciness comprehensive evaluation system.

关 键 词：辣椒油树脂 量化 感官评价 三点检验 应用评价 

分 类 号：TS202.3[轻工技术与工程—食品科学]