柳州螺蛳粉辣度分级研究  

Study on the Spiciness Classification of Liuzhou Luosifen

作　　者：郑立浪 李艳松 卢凯玲 潘越 黄海 熊建文 ZHENG Lilang;LI Yansong;LU Kailing;PAN Yue;HUANG Hai;XIONG Jianwen(Department of Food and Chemical Engineering,Liuzhou Institute of Technology,Liuzhou 545616,China;Liuzhou Special Food Flavor and Quality Control Research Center of Engineering Technology,Liuzhou 545616,China;Liuzhou Key Laboratory of Plant-derived Ingredients of Liuzhou Luosifen,Liuzhou 545616,China;Liuzhou Quality Inspection and Testing Researching Center,Liuzhou 545001,China;Institute of Forestry Engineering,Guangxi Eco-engineering Vocational&Technical College,Liuzhou 545004,China;Guangxi Meishenyuan Food Technology Group Co.,Ltd.,Liuzhou 545000,China)

机构地区：[1]柳州工学院食品与化学工程学院,广西柳州545616 [2]柳州市特色食品风味与品质控制工程技术研究中心,广西柳州545616 [3]柳州市螺蛳粉植物源性配料研究重点实验室,广西柳州545616 [4]柳州市质量检验检测研究中心,广西柳州545001 [5]广西生态工程职业技术学院林业工程学院,广西柳州545004 [6]广西美申园食品科技集团有限公司,广西柳州545000

出　　处：《现代食品》2024年第13期192-198,217,共8页Modern Food

基　　金：广西高校中青年教师科研基础能力提升项目(2022KY1705、2021KY1709);广西教育科学“十四五”规划2021年度高校创新创业教育专项课题(2021ZJY1527);校企合作项目(202203015、20210316)。

摘　　要：参照GB/T 21266—2007检测柳州螺蛳粉汤料、辣椒油及二者混合后的辣椒素类物质含量,结果表明辣椒素类物质基本存在于辣椒油中,汤料中辣椒素类物质含量较低。为贴近GB/T 21265—2007,优化了使用乙醇作为提取溶剂检测辣椒油中辣椒素类物质的方法;比较直接品尝、热水混合、螺蛳粉混合辣椒油3种条件下的感官辣度,并使用电子舌区分不同辣度样品,结果表明和螺蛳粉共同品尝才能体现实际辣感;通过计算食用螺蛳粉时摄入的油量,结合辣椒素类物质检测结果,并对比其他辣度分级,得到螺蛳粉辣度分级方法:随螺蛳粉单次摄入辣椒素类物质0.00009 g、0.00015~0.00020 g、0.00018~0.00025 g及以上,可分别获得微辣、中辣、特辣的感官;依此,结合油量,可算得辣椒素类物质含量-油量-辣感的组合,为螺蛳粉标准化生产、消费者选购及其他样品的感官评价提供参考。Refer to GB/T 21266—2007 to detect the content of capsaicin in Liuzhou Luosifen soup,chili oil and their mixture.Capsaicin basically exists in chili oil,and the content of capsaicin in soup is low.To align with GB/T 21265—2007,the method for detecting capsaicin like substances in chili oil using ethanol as the extraction solvent was optimized;compare the sensory spiciness under three conditions of direct tasting,hot water mixing,and Luosifen mixing,and use electronic tongue to distinguish samples with different spiciness,the results indicate that taste together with Luosifen to reflect the actual spiciness;by calculating the amount of oil consumed when eating Luosifen,combining with the detection results of capsaicin substances,and comparing with other spiciness grades,the spiciness grading method of Luosifen was obtained:with the single intake of 0.00009 g,0.00015~0.00020 g,0.00018~0.00025 g and above of capsaicin substances in Luosifen,the sense organs of mild,medium and extra spiciness could be obtained respectively;based on this,combined with the amount of oil,the combination of capsaicin content,oil content,and spiciness can be calculated;this study can provide a reference for the production of Luosifen,consumers purchase and the sensory perception of other samples.

关 键 词：柳州螺蛳粉 辣椒素 辣度 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]