博辣天剑朝天椒、皱线1号线椒和陶岭三味辣椒株系的品质分析及评价
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摘要
目的:通过对博辣天剑朝天椒、皱线1号线椒和陶岭三味辣椒株系熟果的品质指标包括果形指数、果肉厚度、果腔大小、色度(L*值、a*值、b*值)、物性指标(硬度、咀嚼性、内聚性、弹性、胶着性)、还原糖、蔗糖、总糖、总酸、可溶性固形物、固酸比、氨基酸态氮进行比较分析,并对上述18项品质指标进行主成分分析和聚类分析。结果显示,通过主成分分析和主成分因子分析,得出3种辣椒排名依次为博辣天剑朝天椒、皱线1号线椒和陶岭三味辣椒。聚类分析将辣椒的品质指标分为2类。其中,硬度单独聚为一类,而其余17项指标聚为一类。通过18项指标综合分析来看,博辣天剑朝天椒株系综合品质较好,其果肉厚度、硬度、咀嚼性、弹性等方面要优于皱线1号线椒和陶岭三味辣椒。从整体来看,博辣天剑朝天椒可作为较理想的加工型辣椒株系进行推广和研究。
Objective: The quality indicators of Bola Tianjian Pod Pepper,Knit Line No.1 Line Pepper and Taoling Sanwei Pepper including fruit shape index,pulp thickness,fruit cavity size,color (L*value,a*value,b*value),physical property index (hardness,chewiness,cohesiveness,elasticity,adhesion),reducing sugar,sucrose,total sugar,total acid,soluble solids,solid acid ratio,amino acid nitrogen were compared and analyzed,and principal component analysis and cluster analysis were performed on the above 18 quality indicators. The results showed that through the principal component analysis and principal component factor analysis,the three types of peppers were ranked as Bola Tianjian Pod Pepper,Knit Line No.1 Line Pepper and Taoling Sanwei Pepper.Cluster analysis divided the quality indicators of pepper into two categories. Among them,the hardness was grouped into one class,and the remaining 17 indicators were grouped into one class. According to the comprehensive analysis of 18 indicators,Bola Tianjian Pod Pepper strain had better comprehensive quality,and its pulp thickness,hardness,chewiness and elasticity were better than those of Knit Line No.1 Line Pepper and Taoling Sanwei Pepper. From the overall point of view,Bola Tianjian Pod Pepper could be promoted and studied as an ideal processing type of pepper strain.
Objective: The quality indicators of Bola Tianjian Pod Pepper,Knit Line No.1 Line Pepper and Taoling Sanwei Pepper including fruit shape index,pulp thickness,fruit cavity size,color (L*value,a*value,b*value),physical property index (hardness,chewiness,cohesiveness,elasticity,adhesion),reducing sugar,sucrose,total sugar,total acid,soluble solids,solid acid ratio,amino acid nitrogen were compared and analyzed,and principal component analysis and cluster analysis were performed on the above 18 quality indicators. The results showed that through the principal component analysis and principal component factor analysis,the three types of peppers were ranked as Bola Tianjian Pod Pepper,Knit Line No.1 Line Pepper and Taoling Sanwei Pepper.Cluster analysis divided the quality indicators of pepper into two categories. Among them,the hardness was grouped into one class,and the remaining 17 indicators were grouped into one class. According to the comprehensive analysis of 18 indicators,Bola Tianjian Pod Pepper strain had better comprehensive quality,and its pulp thickness,hardness,chewiness and elasticity were better than those of Knit Line No.1 Line Pepper and Taoling Sanwei Pepper. From the overall point of view,Bola Tianjian Pod Pepper could be promoted and studied as an ideal processing type of pepper strain.
引文
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[17]中华人民共和国卫生部中国国家标准化管理委员会.GB 5009.235-2016,食品中氨基酸态氮的测定[S].北京:中国标准出版社,2016.
[18]Wang A L,Deng W Q,Fu-Cheng J I.Correlation and path analysis between yield and main agronomic traits in major pepper varieties of Hunan[J].Hunan Agricultural Sciences,2015.
[19]Qing L I,Han Y,Zhang G. Correlation and principal component analysis on major agronomic traits of hot pepper[J].Journal of Changjiang Vegetables,2010.
[20]Nie C,Wang X,Mao F,et al. Clustering and principal component analysis of pepper varieties[J]. Northern Horticulture,2017.
[2]陈文超.湖南辣椒发展状况[J].辣椒杂志,2007,5(2):8-9.
[3]蒋立文,李宗军,谭周进,等.剁辣椒的生产现状及技术进展[J].中国酿造,2006,25(2):6-9.
[4]刘蓉.辣椒风味物质的研究[D].长沙:湖南农业大学,2008.
[5]赵玲艳,李罗明,蒋立文,等.自然发酵辣椒与接种发酵辣椒感官品质和风味物质含量比较[J].农产品加工(学刊),2013(12):16-19.
[6]罗凤莲,欧阳建勋,夏延斌,等.发酵辣椒中主要风味物质的研究进展[J].食品工业科技,2009(7):346-347.
[7]罗凤莲.湖南剁椒腌制过程中风味及品质变化规律研究[D].长沙:湖南农业大学,2014.
[8] Waheed-Uz-zaman,Akram M,Rehman R. Effect of temperature variations during cooking and storage on ascorbic acid contents of vegetables:A comparative study[J].Journal-Chemical Society of Pakistan,2013,35(1):1-4.
[9]Jaramilloflores E. Effects of storage temperature and water activity on the degradation of carotenoids contained in microencapsulated chili extract[J]. Drying Technology,2014,32(12):1435-1447.
[10] Chetti M B,Deepa G T,Antony R T,et al. Influence of vacuum packaging and long term storage on quality of whole chilli(Capsicum annuum L.)[J]. Journal of Food Science&Technology,2014,51(10):2827-2832.
[11]董汝晶,谯顺彬.辣椒产业的研究现状及发展趋势[J].中国调味品,2009,34(10):32-36.
[12]李娟娟.辣椒耐贮运性研究[D].长沙:中南大学,2014.
[13]郑刚,胡小松,李全宏,等.用色度仪和质构仪对高蛋白挂面色泽和质地的研究[J].食品工业科技,2006(10):99-102.
[14]中华人民共和国卫生部中国国家标准化管理委员会.GB 5009.7-2016,食品中还原糖的测定[S].北京:中国标准出版社,2016.
[15]中华人民共和国卫生部中国国家标准化管理委员会.GB 5009.8-2016,食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定[S].北京:中国标准出版社,2016.
[16]中华人民共和国卫生部中国国家标准化管理委员会.GB/T 12456-2008,食品中总酸的测定[S].北京:中国标准出版社,2016.
[17]中华人民共和国卫生部中国国家标准化管理委员会.GB 5009.235-2016,食品中氨基酸态氮的测定[S].北京:中国标准出版社,2016.
[18]Wang A L,Deng W Q,Fu-Cheng J I.Correlation and path analysis between yield and main agronomic traits in major pepper varieties of Hunan[J].Hunan Agricultural Sciences,2015.
[19]Qing L I,Han Y,Zhang G. Correlation and principal component analysis on major agronomic traits of hot pepper[J].Journal of Changjiang Vegetables,2010.
[20]Nie C,Wang X,Mao F,et al. Clustering and principal component analysis of pepper varieties[J]. Northern Horticulture,2017.