粉碎度对辣椒籽成分溶出效果的影响

Effect of Crushing Degree on the Dissolution Content of Chilli Seed

通过对辣椒籽进行粗粉碎,选择3个粉碎度对不同粉碎度辣椒籽的营养成分及活性物质溶出含量进行分析。结果表明,粉碎度对辣椒籽营养成分溶出含量有一定影响。其中,粉碎度对油脂和辣椒素的溶出含量影响极显著(P<0.01)。60目辣椒籽中脂肪溶出含量最高,可达到32.83%。40目辣椒籽黄酮溶出含量分别达到最高209.126mg/100 g。辣椒素溶出含量随着粉碎度的增大而增加,当粉碎度达到60目时,其辣椒素可达到10.26 mg/100 g,斯克维尔指数为1 583,辣度级别达到4级。

The effect of chilli seed crushing degree on the main nutrient content and the dissolution rate of ac原tive substances were studied. The results showed that the degree of crushing had a certain effect on the dissolu原tion content of nutrient in chilli seed. The crushing degree had significant effect on the dissolution of oil andcapsaicin（P 〈0.01） . The content of fat in the 60 mesh chilli seeds was the highest,reaching 32.83 %. The con原tent of flavonoids in the 40 mesh chilli seed was the highest, reaching 209.126 mg/100 g. The dissolution contentof capsaicin can increase with the increase of crushing degree.When the degree of crushing reaches 60 mesh,thecapsaicin can reach 10.26 mg/100g, SHU was 1 583, and the Spicy of chilli seed was 4.