“郫县豆瓣”色价和辣度的分析

Analysis of Chromaticity and Pungency Degree in Pixian Chill Bean Paste

以某品牌特、一、二级“郫县豆瓣”为样本，分别选择索氏提取、丙酮超声波提取以及乙酸乙酯超声波提取其中的辣椒红色素，通过分光光度法检测其吸光度，对比分析色价差异；采用高效液相色谱法测定其中辣椒素和二氢辣椒素的含量，采用国际通用的斯科维尔指数和辣度来表示“郫县豆瓣”的辣味程度。结果表明：丙酮超声波提取法提取效果最好，可用于“郫县豆瓣”的色价测定，各等级“郫县豆瓣”的色价均高于0．4，随着等级的降低而减小，但各等级间差异不显著；超声波提取、高效液相色谱法测得某品牌特级“郫县豆瓣”的辣度为23-28；一级为14-21；二级为13～15。

Red pigments were extracted from samples of a certain brand of Pixian chill bean paste at premium, grade 1 and grade 2 by different extraction techniques, Soxhlet, sonication using acetone or ethyl acetate as the solvent. Comparative analysis of chromaticity among the red pigments was carried out by spectrophotometry. Besides, the contents of capsaicin and dihydrocapsaicin were determined by high performance liquid chromatography （HPLC）. The degree of spiciness of Pixian chill bean paste was represented by the internationally agreed Scoville index and pungency. The results showed that sonication with acetone as the extraction solvent was the best extraction technique that is applicable to determine the chromaticity of Pixian chill bean paste. All the grades of Pixian chill bean paste tested were over 0.4 in terms of chromaticity, showing a positive relationship between grade and chromaticity with the difference being not significant among the different grades. The pungency of Pixian chill bean paste was 23-28 at the premium grade, 14-21 at grade 1, and 13-15 at grade 2, as determined by sonication extraction and HPLC analysis.