炒制方式对火锅底料中辣椒素类物质含量的影响

Effect of Stir-frying Methods on the Content of Capsaicinoids in Hot Pot Seasoning

采用高效液相色谱法研究炒制方式对火锅底料中辣椒素类物质含量的影响,为火锅底料生产加工提供试验依据,同时为火锅底料中辣椒素类物质的迁移变化、辣度分级等提供理论依据。结果表明,火锅底料中辣椒、豆瓣、生姜、大蒜都能溶出辣椒素类物质,其中辣椒的贡献最大;采用动物油脂或者大豆油加工火锅底料,辣椒素类物质的溶出效率更高;加工功率越高,辣椒素类物质溶出效率越高,最终达到极限值,所得最佳加工功率为400 W;干辣椒的辣椒素类物质溶出速率比泡椒更快,适合生产加工。

The high-performance liquid chromatography was used to study the effect of frying methods on the content of capsaicinoids in the hot pot seasoning,to provide experimental basis for the production and processing of hot pot seasoning,and theoretical basis for the migration of capsaicinoids and the classification of pungency.The results showed that capsaicinoids could be dissolved from pepper,watercress,ginger,and garlic,and the largest contribution in hot pot seasoning was pepper.When animal oil or soybean oil was used to stir-frying the hot pot seasoning,the dissolution efficiency of capsaicinoids was higher.The higher the processing power was,the higher the dissolution efficiency of capsaicinoids was,eventually reaching the limit.The best laboratory processing power was 400 W.The dissolution efficiency of capsaicinoids of dried pepper was faster than pickled pepper,which was suitable for production and processing.