不同储藏条件对干辣椒品质的影响
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摘要
辣椒(Capsicum annuum L.)是茄科辣椒属植物,是一种世界性的蔬菜作物。在中国,辣椒栽培面积不断扩大,已成为农民发财致富的重要经济作物之一。辣椒干储藏是干制辣椒生产、贸易和消费中的一个重要环节,为了保证消费市场的周年供应,相当一部分辣椒干需要储藏好几个月、1年甚至更长时间。不合理的储藏条件和方式会导致辣椒干回潮、霉变、商品品质降低、营养品质下降。目前国内外有关辣椒储藏的研究大多集中在不同储藏条件对鲜辣椒果实品质的影响方面,也有少量关于辣椒粉储藏的研究报道,尚未见有关于不同储藏条件对辣椒干品质影响的研究报道。为给辣椒干的经营者和消费者提供参考依据和科学指导,本研究以线辣椒品种(系)“L14”和“陕椒2006”为试材,在冷藏、常温遮光,常温不遮光条件下储藏8个月,定期观测其主要品质性状的变化,结果如下:
1.不同储藏条件对辣椒干霉变率的影响,结果表明:三种储藏条件相比,“L14”和“陕椒2006”霉变率均为常温遮光>常温不遮光>冷藏。用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,霉变率的差异不显著(p>0.05);常温遮光和常温不遮光条件下,霉变率的差异也不显著(p>0.05)。说明光和温度对“L14”和“陕椒2006”储藏期间霉变率的影响都很有限。但对“陕椒2006”而言,在储藏5个月之后,温度对霉变率的影响还是明显的(即冷藏条件下霉变率的提高幅度明显低于其他处理)。
2.不同储藏条件对辣椒干中辣椒碱含量变化的影响,结果表明:三种储藏条件相比,“L14”和“陕椒2006”辣椒碱的保存率均为:冷藏>常温遮光>常温不遮光。用统计软件SPSS18.0分析表明,冷藏处理(在冰箱中进行,也属于遮光处理,下同)与常温遮光处理的辣椒碱保存率从储藏的第5个月开始差异达到显著水平(p<0.05);常温遮光处理与常温不遮光处理的辣椒碱保存率在整个储藏期间差异均不显著(p>0.05)。由此说明,温度是影响辣椒碱保存率的一个重要因素,光对其作用不明显。
3.不同储藏条件对辣椒干中辣椒红色素含量的影响,结果表明:三种储藏条件下,“L14”和“陕椒2006”辣椒红色素的保存率均为:冷藏>常温遮光>常温不遮光。采用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,辣椒红色素含量变化的差异不显著(p>0.05);常温遮光和常温不遮光条件下,辣椒红色素含量变化差异达到显著水平(p<0.05)。由此说明,在辣椒干储藏期间,光是影响其辣椒红色素稳定性的一个重要因素,温度对其作用不明显。
4.不同储藏条件对辣椒干维生素C含量的影响,结果表明:三种储藏条件下,“L14”和“陕椒2006”维生素C含量的保存率均为:冷藏>常温遮光>常温不遮光。用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,维生素C含量变化的差异显著(p<0.05);常温遮光和常温不遮光处理相比,维生素C含量变化的差异亦显著(p<0.05)。由此说明,温度和光都是影响维生素C储藏稳定性的重要因素。
5.不同储藏条件对辣椒干可溶性糖含量的影响,结果表明:三种储藏条件下,“L14”和“陕椒2006”辣椒干中可溶性糖的增加率均为常温不遮光>常温遮光>冷藏。用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,可溶性糖含量变化的差异不显著(p>0.05);常温遮光和常温不遮光条件下,可溶性糖含量变化的差异也不显著(p>0.05)。说明光和温度对“L14”和“陕椒2006”储藏期间可溶性糖变化的影响都很有限。但对“L14”而言,在储藏4个月之后,温度对可溶性糖变化的影响还是明显的(即冷藏条件下可溶性糖含量的提高幅度明显低于其他处理)。
6.不同储藏条件对辣椒干可溶性蛋白质含量的影响,结果表明:三种储藏条件下,“L14”和“陕椒2006”辣椒干中可溶性蛋白质的保存率为常温遮光>常温不遮光>冷藏;用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,可溶性蛋白质含量变化的差异不显著(p>0.05);常温遮光和常温不遮光条件下,可溶性蛋白质含量变化的差异也不显著(p>0.05)。说明光和温度对辣椒干储藏期间可溶性蛋白质含量的变化均无明显影响。
7.另外,本文还对“L14”、“陕椒2006”和朝天椒中挥发性物质进行了研究。结果表明:3种干辣椒中的挥发性物质均为70种。
Pepper(Capsicum annuum L.) is the Capsicum Solanaceae of genus, it is planted in worldwide. In China, as growing area of pepper, it has become an important economic crop to farmers. Dry storage is a dried chili pepper production, trade and consumption is an important aspect. In order to ensure the supply, a considerable number of dried chillies need to store many months or 1 year. Storage conditions and unreasonable manner will lead to a resurgence of dried chilli, mildew, reduce product quality, nutritional quality degradation. The research of home and abroad was mostly concentrated in the storage of different storage conditions on fruit quality of fresh pepper. There is also about a small amount of chili powder stored research. Haven’t to see the different storage conditions on the quality of dried chilli reported. For providing reference and scientific guidance to operators and consumers of dry chili pepper, the chili pepper varieties (lines) "L14" and "Shanjiao 2006" were used as material, and the changes of main quality characters were determined during 8 months storage. There are 3 different storage treatments those are the cold, room temperature, and room temperature with shading in this experiment. The main results were showed as follows:
1. Effects of different storage conditions on mildew rate in chili pepper“L14”and“Shanjiao 2006”, the results as follows: the mildew rate are room temperature with shading> room temperature > cold. The T test of data showed that the effect of temperature and light on mildew rate weren’t significant. However, as for“Shanjiao 2006”, the effect of temperature on soluble sugars was significant after 5 months (the mildew rate in cold treatment was significantly lower than other treatments.)
2. Effects of different storage conditions on capsaicin content in dried chili pepper“L14”and“Shanjiao 2006”, the results as follows: The save rate of the capsaicin is cold > room temperature with shading > room temperature. The T test of data showed that the effect of temperature on capsaicin was significant and the effect of light is not significant.
3. Effects of different storage conditions on capsorubin content in dried chili pepper“L14”and“Shanjiao 2006”, the results as follows: The save rate of the capsorubin is cold > room temperature with shading > room temperature. The T test of data showed that the effect of temperature on capsorubin wasn’t significant and the effect of light was significant.
4. Effects of different storage conditions on vitamin C content in chili pepper“L14”and “Shanjiao2006”, the results as follows: The save rate of the red pigment is cold > room temperature with shading > room temperature. The T test of data showed that the effect of temperature and light on vitamin C was significant.
5. Effects of different storage conditions on soluble sugars content in chili pepper“L14”and“Shanjiao 2006”, the results as follows: the increase rate are room temperature > room temperature with shading > cold. The T test of data showed that the effect of temperature and light on soluble sugars both was not significant. However, as for“L14”, the effect of temperature on soluble sugars was significant after 4 months (the increasing of soluble sugar content in cold treatment was significantly lower than other treatments.)
6. Effects of different storage conditions on soluble protein content in chili pepper“L14”and“Shanjiao 2006”, the results as follows: The save rate of the soluble protein is room temperature with shading > room temperature > cold. The T test of data showed that the effect of temperature and light on soluble protein was not significant.
7. In addition, volatile aroma composition in the dried chili pepper“L14”,“Shanjiao 2006”and red cluster pepper was analyzed by GC-MS. Result showed that: 70 kinds of volatile aroma composition had been tested.
1.不同储藏条件对辣椒干霉变率的影响,结果表明:三种储藏条件相比,“L14”和“陕椒2006”霉变率均为常温遮光>常温不遮光>冷藏。用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,霉变率的差异不显著(p>0.05);常温遮光和常温不遮光条件下,霉变率的差异也不显著(p>0.05)。说明光和温度对“L14”和“陕椒2006”储藏期间霉变率的影响都很有限。但对“陕椒2006”而言,在储藏5个月之后,温度对霉变率的影响还是明显的(即冷藏条件下霉变率的提高幅度明显低于其他处理)。
2.不同储藏条件对辣椒干中辣椒碱含量变化的影响,结果表明:三种储藏条件相比,“L14”和“陕椒2006”辣椒碱的保存率均为:冷藏>常温遮光>常温不遮光。用统计软件SPSS18.0分析表明,冷藏处理(在冰箱中进行,也属于遮光处理,下同)与常温遮光处理的辣椒碱保存率从储藏的第5个月开始差异达到显著水平(p<0.05);常温遮光处理与常温不遮光处理的辣椒碱保存率在整个储藏期间差异均不显著(p>0.05)。由此说明,温度是影响辣椒碱保存率的一个重要因素,光对其作用不明显。
3.不同储藏条件对辣椒干中辣椒红色素含量的影响,结果表明:三种储藏条件下,“L14”和“陕椒2006”辣椒红色素的保存率均为:冷藏>常温遮光>常温不遮光。采用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,辣椒红色素含量变化的差异不显著(p>0.05);常温遮光和常温不遮光条件下,辣椒红色素含量变化差异达到显著水平(p<0.05)。由此说明,在辣椒干储藏期间,光是影响其辣椒红色素稳定性的一个重要因素,温度对其作用不明显。
4.不同储藏条件对辣椒干维生素C含量的影响,结果表明:三种储藏条件下,“L14”和“陕椒2006”维生素C含量的保存率均为:冷藏>常温遮光>常温不遮光。用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,维生素C含量变化的差异显著(p<0.05);常温遮光和常温不遮光处理相比,维生素C含量变化的差异亦显著(p<0.05)。由此说明,温度和光都是影响维生素C储藏稳定性的重要因素。
5.不同储藏条件对辣椒干可溶性糖含量的影响,结果表明:三种储藏条件下,“L14”和“陕椒2006”辣椒干中可溶性糖的增加率均为常温不遮光>常温遮光>冷藏。用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,可溶性糖含量变化的差异不显著(p>0.05);常温遮光和常温不遮光条件下,可溶性糖含量变化的差异也不显著(p>0.05)。说明光和温度对“L14”和“陕椒2006”储藏期间可溶性糖变化的影响都很有限。但对“L14”而言,在储藏4个月之后,温度对可溶性糖变化的影响还是明显的(即冷藏条件下可溶性糖含量的提高幅度明显低于其他处理)。
6.不同储藏条件对辣椒干可溶性蛋白质含量的影响,结果表明:三种储藏条件下,“L14”和“陕椒2006”辣椒干中可溶性蛋白质的保存率为常温遮光>常温不遮光>冷藏;用统计软件SPSS18.0分析表明,在冷藏和常温遮光条件下,可溶性蛋白质含量变化的差异不显著(p>0.05);常温遮光和常温不遮光条件下,可溶性蛋白质含量变化的差异也不显著(p>0.05)。说明光和温度对辣椒干储藏期间可溶性蛋白质含量的变化均无明显影响。
7.另外,本文还对“L14”、“陕椒2006”和朝天椒中挥发性物质进行了研究。结果表明:3种干辣椒中的挥发性物质均为70种。
Pepper(Capsicum annuum L.) is the Capsicum Solanaceae of genus, it is planted in worldwide. In China, as growing area of pepper, it has become an important economic crop to farmers. Dry storage is a dried chili pepper production, trade and consumption is an important aspect. In order to ensure the supply, a considerable number of dried chillies need to store many months or 1 year. Storage conditions and unreasonable manner will lead to a resurgence of dried chilli, mildew, reduce product quality, nutritional quality degradation. The research of home and abroad was mostly concentrated in the storage of different storage conditions on fruit quality of fresh pepper. There is also about a small amount of chili powder stored research. Haven’t to see the different storage conditions on the quality of dried chilli reported. For providing reference and scientific guidance to operators and consumers of dry chili pepper, the chili pepper varieties (lines) "L14" and "Shanjiao 2006" were used as material, and the changes of main quality characters were determined during 8 months storage. There are 3 different storage treatments those are the cold, room temperature, and room temperature with shading in this experiment. The main results were showed as follows:
1. Effects of different storage conditions on mildew rate in chili pepper“L14”and“Shanjiao 2006”, the results as follows: the mildew rate are room temperature with shading> room temperature > cold. The T test of data showed that the effect of temperature and light on mildew rate weren’t significant. However, as for“Shanjiao 2006”, the effect of temperature on soluble sugars was significant after 5 months (the mildew rate in cold treatment was significantly lower than other treatments.)
2. Effects of different storage conditions on capsaicin content in dried chili pepper“L14”and“Shanjiao 2006”, the results as follows: The save rate of the capsaicin is cold > room temperature with shading > room temperature. The T test of data showed that the effect of temperature on capsaicin was significant and the effect of light is not significant.
3. Effects of different storage conditions on capsorubin content in dried chili pepper“L14”and“Shanjiao 2006”, the results as follows: The save rate of the capsorubin is cold > room temperature with shading > room temperature. The T test of data showed that the effect of temperature on capsorubin wasn’t significant and the effect of light was significant.
4. Effects of different storage conditions on vitamin C content in chili pepper“L14”and “Shanjiao2006”, the results as follows: The save rate of the red pigment is cold > room temperature with shading > room temperature. The T test of data showed that the effect of temperature and light on vitamin C was significant.
5. Effects of different storage conditions on soluble sugars content in chili pepper“L14”and“Shanjiao 2006”, the results as follows: the increase rate are room temperature > room temperature with shading > cold. The T test of data showed that the effect of temperature and light on soluble sugars both was not significant. However, as for“L14”, the effect of temperature on soluble sugars was significant after 4 months (the increasing of soluble sugar content in cold treatment was significantly lower than other treatments.)
6. Effects of different storage conditions on soluble protein content in chili pepper“L14”and“Shanjiao 2006”, the results as follows: The save rate of the soluble protein is room temperature with shading > room temperature > cold. The T test of data showed that the effect of temperature and light on soluble protein was not significant.
7. In addition, volatile aroma composition in the dried chili pepper“L14”,“Shanjiao 2006”and red cluster pepper was analyzed by GC-MS. Result showed that: 70 kinds of volatile aroma composition had been tested.
引文
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Raffo A, Baiamonte I, Paoletti A. 2008.Changes in antioxidants and taste-related compounds content during cold storage of fresh-cut red sweet peppers. Eur Food Res Technol, (226):1167-1174
Chunhui Deng, Guoxin Song, Yaoming Hu, Xiangmin Zhang. 2003.Determination of the volatile constituents of Chinese Coriandrum Sativum L.by Gas Chromatography–Mass Spectrometry with Solid-Phase Microextraction. Chromatographia, 57:357-361
Gao Yi, Zhong Shi-an, Zhou Chun-shan. 2005.Determination of Capsaicin in Chilli (Capsicum annuum L. ) by HPLC. Natura Product Research and Development,(17): 797-799
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Topuz A, Ozdemir F. 2004.Influence of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika. Food Chemistry, 86(4):509-515
Ute Schweiggert, Christina Kurz, Andreas Schieber, Reinhold Carle.2007.Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.). Eur Food Res Technol, 225:261-270
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王英锋,刘娜,竺梅.2011.顶空固相微萃取-气相色谱-质谱法测定泽兰中的挥发性成分.首都师范大学学报,2:38-43
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王忠.2003.植物生理学.北京:中国农业出版社.412-413
谢建春,孙宝国,郑福平.2004.采用同时蒸馏萃取-气相色谱/质谱分析小茴香的挥发性成分.食品与发酵工业,30(12):113-116
熊越,贺稚非,李洪军,秦刚,王庭.2011.顶空固相微萃取-气质联用分析四川麸醋的香气成分.食品科学,2:252-255
薛志勇.2005.影响果蔬干制品质最主要因素.食品与药品,7:52-54
杨瑞平,陈儒钢,巩振辉,李大伟,黄炜,逯明辉.2009.不同耐贮性辣椒贮藏期问的生理生化特性.西北农业学报,18(6):221-225
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张西露,毛亦卉,向拉蛟.2008.国内外辣椒产业研究开发的现状分析.辣椒杂志,1:1-5
张志强,江英,田丽萍.2006.辣椒红色素的稳定性及在食品中的应用研究.现代食品科技,22(2):83-85
张学峰,颜正财,余志刚,王艳丽,汤春梅,王文建,涂晓慧.2010.辣椒红色素稳定性研究.中国酿造,(2) :80-82
张俭,伍贤进,罗增桂,钟晓丽.2007.鱼腥草干燥和贮藏过程中化学成分含量及抑菌效果的测定.食品科学,28(11) :565-569
张恩让,任媛媛,胡华群,刘昱卉,陈姗姗.2009.6个品种辣椒干的挥发性成分比较研究.种子,28(10):88-90
张海利,李焕秀,刘为国,孙娟,杨永超,陈佳.2008.高效液相色谱法测定不同品种辣椒中的辣椒素. 四川农业大学学报,26(2):131-134
赵世杰,史国安,董新纯.2002.植物生理学实验指导北京:中国农业科学技术出版社.84-85
郑裕国,王远山,薛亚平.2004.抗氧化剂的生产及应用.北京:化学工业出版社.
周国海,于华忠,余志勇.2007.朝天椒中辣椒红色素稳定性的研究.食品科技(2):170-174
朱晓兰,刘百战,宗若雯,高芸.2003.辣椒油化学成分的气相色谱-质谱分析分析测试学报,22(1):67-70
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Raffo A, Baiamonte I, Paoletti A. 2008.Changes in antioxidants and taste-related compounds content during cold storage of fresh-cut red sweet peppers. Eur Food Res Technol, (226):1167-1174
Chunhui Deng, Guoxin Song, Yaoming Hu, Xiangmin Zhang. 2003.Determination of the volatile constituents of Chinese Coriandrum Sativum L.by Gas Chromatography–Mass Spectrometry with Solid-Phase Microextraction. Chromatographia, 57:357-361
Gao Yi, Zhong Shi-an, Zhou Chun-shan. 2005.Determination of Capsaicin in Chilli (Capsicum annuum L. ) by HPLC. Natura Product Research and Development,(17): 797-799
Katherine M Phillips, Maria Teresa Tarrago′-Trani a, Susan E Gebhardt, Jacob Exler, Kristine Y Patterson, David B Haytowitz, Pamela R Pehrsson, Joanne M Holden.2010. Stability of vitamin C in frozen raw fruit and vegetable homogenates. Journal of Food Composition and Analysis, 23: 253-259
Kirschbaum-Titze P, Hiepler C, Mueller-Seitz E.2002. Pungency in paprika (Capsicum annuum L.). decrease of capsaicinoid content following cellular disruption. Journal of Agricultural and Food Chemistry, 50(5): 1260-1263
Kopec S E, DeBellis R J, Irwin R S. 2002.Chemical analysis offreshly prepared and stored capsaicin solutions. Implications for tussigenic challenges. Pulmonary Pharmacology & Therapeutics, 15(6): 529-534
Kosuge S. 1970.Study on pungent principle of capsicum, PartⅩⅩ. Chemical constitution of the pungent principle. Agric Boil Chem, 34 (2): 248-256
Michaela Z M, Schieberle P.2000. Important odorants of sweet bell pepper powder (Capsicum annuum cv.annuum): different between samples of Hungarian ang Morrocan origin. European Food Research and Technology, 211,(3).
Ohto Ma, Hayahi K, Isobe M. 1995.Involvement of Ca2+ signaling in the sugar inducible expression of genes coding for sporamin andβ-amylase of sweet potato. Plant, ( 7) :297- 307
Seung K Lee, Adel A Kader. 2000.Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biology and Technology, 20:207-220
Takda S, Mano S, Ohto M. 1994.Inhibitors of protein phosphatase 1 and 2A block the sugar-inducible gene expression in plants. Plant Physiol, 106: 567- 574
Topuz A, Ozdemir F. 2004.Influence of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika. Food Chemistry, 86(4):509-515
Ute Schweiggert, Christina Kurz, Andreas Schieber, Reinhold Carle.2007.Effects of processing and storage on the stability of free and esterified carotenoids of red peppers (Capsicum annuum L.) and hot chilli peppers (Capsicum frutescens L.). Eur Food Res Technol, 225:261-270
Ute Schweiggert, Andreas Schieber, Reinhold Carle.2006. Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.). Innovative Food Science and Emerging Technologies, (7):217-224
Saskia van ruth, Elena boscaini, Dagmar mayr, Jonathan pugh,Maarten posthumus. 2007.Study of methods by GC and MS to analysised flavour compounds of chilli. Journal of china cap sicum, 1: 41 - 47