不同干燥方式辣椒品质的差异性分析  

Variation of Different Drying Methods on the Quality of Capsicum annuum L.

作　　者：吴立东 林淑婷 邱胤晖 刘亚婷 张锐 李永清 尚伟 钟柳青 WU LiDong;LIN ShuTing;QIU YinHui;LIU YaTing;ZHANG Rui;LI YongQing;SHANG Wei;ZHONG LiuQing(Sanming Academy of Agricultural Sciences/Fujian Key Laboratory of Crop Genetic Improvement and Innovative Utilization for Mountain Area,Sanming 365500,Fujian)

机构地区：[1]三明市农业科学研究院/福建省(山区)作物遗传改良与创新利用重点实验室,福建三明365500

出　　处：《中国农业科学》2025年第3期582-599,I0017-I0020,共22页Scientia Agricultura Sinica

基　　金：中央引导地方科技发展专项(2021L3043);福建省科技厅农业引导性(重点)项目(2023N0046)。

摘　　要：【目的】探究不同干燥方式辣椒品质的差异性,为辣椒干燥制品的加工和产业化提供理论依据。【方法】以自主选育的‘明椒7号’和‘明椒8号’为试验材料,基于自然晾晒(natural drying,ND)、热风干燥(hot air drying,HAD)和真空冷冻干燥(vacuum freeze drying,VFD)3种方式,对其外观、营养成分以及挥发性成分进行差异性分析,并采用Topsis法对其进行综合评价。【结果】VFD处理的辣椒外观与鲜椒最接近,L*、a*(红椒)/b*(黄椒)和C的值均显著(P<0.05)高于ND与HAD,其影响整体表现为:HAD>ND>VFD。HAD处理后,辣椒的二氢辣椒素含量较低,为1.82和2.06 g·kg^(-1),与ND和VFD差异显著(P<0.05)。VFD处理的‘明椒7号’辣椒素得率较好,为7.01 g·kg^(-1)。与红椒相反,黄椒色价差异显著(P<0.05),VFD最高,为2.48,是ND和HAD的2和1.84倍。HAD对脂肪和蛋白质的保留较好,均与ND和VFD差异显著。ND总糖得率最高,分别为41.38和35.36 mg·g^(-1),是VFD的1.03倍,是HAD的1.1倍。2种辣椒粗纤维的含量分别为20.56%—20.61%、21.91%—21.95%,均无显著性差异。同时,从2种辣椒中共测定出73个挥发性成分,包括酯类、酮类、醇类、醛类、酸类、萜烯类等。3种干制辣椒挥发性成分种类相同,均以酯类为主,但含量有差异,其中,ND占比分别为40.35%和58.66%,而HAD与VFD高达72%以上,主要包括异戊酸己酯(D)、异丁酸己酯(D)、乙酸正辛酯(D)等。聚类分析结果与主成分分析一致,3种干燥方式辣椒各自成类。偏最小二乘分析最终确定了19个特征差异代谢物,其中,异戊酸己酯(D)、异丁酸己酯(D)、醋酸丁酯(D)、异己酮(D)的贡献最大。Topsis综合评价表明,VFD综合评价分最高,HAD其次,ND表现最低。【结论】不同干燥方式对辣椒外形、营养成分、挥发性成分的影响存在差异。VFD综合品质表现较好,可作为辣椒一种较理想的干燥方式。【Objective】In order to provide a theoretical basis for the processing and industrialization of dried capsicum products,the differences of different drying methods on the quality characteristics of capsicum were explored.【Method】With self breeding MJ7 and MJ8 as test materials,differences in their appearance,nutritional components,and volatile components were analyzed based on 3 different methods:natural drying(ND),hot air drying(HAD),and vacuum freeze drying(VFD),and the topsis method was used for comprehensive evaluation.【Result】With an overall performance of HAD>ND>VFD,capsicum by VFD had the closest appearance to fresh,and the values of L*,a*(red pepper)/b*(yellow pepper),and C were significantly(P<0.05)higher than those of ND and HAD.The content of HAD dihydrocapsaicin were lowest at 1.82和2.06 g·kg^(-1),which was significantly different from ND and VFD(P<0.05).VFD had a a good yield of capsaicin in MJ7 with content of 7.01 g·kg^(-1).In contrary to red pepper,yellow pepper had a significant difference(P<0.05)in color value,VFD exhibited a highest value of 2.48,which were twice and 1.84 times higher than that of ND and HAD.HAD retained theirs fat and protein better,while ND and VFD difference were marked.ND had the highest retention of sugars at 41.38 and 35.36 mg·g^(-1),which were higher than VFD and HAD for 1.03 and 1.1 times.The crude fiber of both two types capsicums showed no obvious significant difference with content at 20.56%-20.61%and 21.91%-21.95%.Meanwhile,73 volatile components were identified in two types of capsicums,including esters,ketones,alcohols,aldehydes,acids and terpenes.Volatile components in three types of dried capsicums were the same,esters were the main volatile components in capsicums.But their content was different,ND accounted for 40.35%and 58.66%,while HAD and VFD up to 72%,mainly included Hexyl 2-methylbutanoate(D),Hexyl 2-methylpropanoate(D),and n-octyl acetate(D).The result of cluster analysis was consistent with principal component analysis,the three drying me

关 键 词：辣椒 干燥方式 表型特征 挥发性成分 品质评价 

分 类 号：S64[农业科学—蔬菜学]