3种香辛料对糍粑辣椒发酵过程中有机酸的影响研究  

Study on Effect of Three Kinds of Spices on Organic Acids During the Fermentation of Ciba Pepper

作　　者：吴宝珠 乔明锋[2] 邓静[2] 熊怡玲 赵志平 吴华昌[2] WU Bao-zhu;QIAO Ming-feng;DENG Jing;XIONG Yi-ling;ZHAO Zhi-ping;WU Hua-chang(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Culinary Science in Institutions of Higher Education of Sichuan rovince,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100

出　　处：《中国调味品》2024年第1期59-66,共8页China Condiment

基　　金：四川省科技厅应用基础研究项目(2021YJ0275);眉山市科技局基础研究项目(2020FN02)。

摘　　要：为探究大蒜、生姜、花椒3种香辛料在糍粑辣椒发酵过程中对其有机酸产生的影响,该研究将香辛料(大蒜、生姜、花椒)分别加入糍粑辣椒中发酵35 d,采用高效液相色谱法(HPLC)分析了糍粑辣椒发酵过程中6种有机酸(酒石酸、苹果酸、乳酸、醋酸、柠檬酸、琥珀酸)的变化趋势。结果表明,糍粑辣椒在发酵过程中pH总体呈下降趋势,总酸含量呈上升趋势,且发酵末期pH的大小为HJ<SJ<DS<CK,总酸含量的大小为DS=CK<SJ<HJ;由液相色谱分析可知,在整个发酵过程中,4种糍粑辣椒之间有机酸含量差异显著(P<0.05),苹果酸是4种糍粑辣椒的主要有机酸,在发酵初期样品中苹果酸占总有机酸的比例分别是CK 33%、DS 48%、SJ 26%、HJ 28%,而发酵末期为CK 53%、DS 46%、SJ 51%、HJ 48%;电子舌结果表明,在发酵型糍粑辣椒中添加一定比例的大蒜、生姜、花椒对其滋味特性具有一定的影响,并且HJ在酸味和鲜味传感器上的数值更高。大蒜、生姜、花椒的添加使得糍粑辣椒在发酵过程中有机酸总量增加,其中生姜有利于酒石酸、苹果酸、乳酸、琥珀酸的产生,而花椒有利于苹果酸、乳酸、柠檬酸的产生。该研究为发酵型糍粑辣椒工业化生产提供了一定理论依据。In order to explore the effects of three kinds of spices(garlic,ginger and Zanthoxylum bungeanum)on the production of organic acids during the fermentation of Ciba pepper,in this study,the spices(garlic,ginger and Zanthoxylum bungeanum)are added respectively into Ciba pepper for 35 days of fermentation.The change trend of six organic acids(tartaric acid,malic acid,lactic acid,acetic acid,citric acid and succinic acid)during the fermentation of Ciba pepper are analyzed by high performance liquid chromatography(HPLC).The results show that the overall pH of Ciba pepper shows a downward trend during the fermentation process,and the content of total acids show an upward trend.At the end of fermentation,the order of pH is HJ<SJ<DS<CK,and the order of the content of total acids is DS=CK<SJ<HJ.Liquid chromatography analysis shows that there are significant differences in the content of organic acids among the four kinds of Ciba peppers(P<0.05)during the whole fermentation process.Malic acid is the main organic acid of the four kinds of Ciba peppers.At the initial stage of fermetation,the proportion of malic acids to total organic acids is CK 33%,DS 48%,SJ 26%,HJ 28%.At the end of fermentation,the proportion is CK 53%,DS 46%,SJ 51%,HJ 48%.The results of electronic tongue show that the addition of a certain proportion of garlic,ginger and Zanthoxylum bungeanum into the fermented Ciba pepper has a certain effect on its taste characteristics,and HJ has greater values on the sourness and umami sensors.The addition of garlic,ginger and Zanthoxylum bungeanum increases the total amount of organic acids in the fermentation process of Ciba pepper,among which,ginger is beneficial to the production of tartaric acid,malic acid,lactic acid and succinic acid,while Zanthoxylum bungeanum is beneficial to the production of malic acid,lactic acid and citric acid.This study has provided a theoretical basis for the industrial production of fermented Ciba pepper.

关 键 词：糍粑辣椒 香辛料 发酵过程 有机酸 高效液相色谱法 

分 类 号：TS264.3[轻工技术与工程—发酵工程]