新疆制干辣椒品质综合评价及加工适宜性分析

Comprehensive Quality Evaluation and Processing Suitability Analysis of Xinjiang Dried Pepper

为筛选加工专用的辣椒品种,以新疆主栽的12个干椒品种为材料,比较各品种间品质指标差异,并通过主成分分析和聚类分析对12份辣椒资源进行品质综合评价和加工适宜性分析。结果表明,不同品种辣椒间各项指标存在不同程度差异,裕红113号的单果重(6.166 g)最大,长线1号的果形指数(14.322)最大,可溶性还原糖含量(354.311 mg/g)最高,大叶朝天椒的可食率(96.973%)最高。通过比较色差、粗脂肪、辣椒素等16个指标的变异系数,发现辣椒素含量的变异系数最大,高达76.104%。12份辣椒的平均隶属度相差0.203,表明品种间差异明显;主成分分析提取出4个主成分,累计贡献率达88.369%,得到品质较优的品种有红素三号、长线1号、红安6号、聚源5号、红龙23号。经R型聚类筛选出辣椒品质的核心指标为单果重、辣椒红素、脂肪、维生素C含量、a*,经Q型聚类将12种辣椒聚为4类。经综合分析发现:线椒适宜做发酵辣椒酱、辣椒丝和油辣椒的原料;朝天椒适宜提取辣椒碱,也可作为制粉、辣椒油等调味料的原料;板椒适宜辣椒红色素的提取。红素三号是12份辣椒中品质最优、最适宜制干的辣椒品种。

In this study, to select special pepper varieties for processing, 12 dry pepper varieties mainly grown in Xinjiang were used as materials to compare the differences of quality indexes among different varieties. Next, the comprehensive quality evaluation and processing suitability analysis of the 12 pepper resources were performed through principal component analysis and cluster analysis. The results showed that differences were present in various indexes among the different pepper varieties. Yuhong 113 had the largest single fruit weight(6.166 g). Changxian 1 had the largest fruit shape index(14.322) and the highest soluble reducing sugar content(354.311 mg/g). And large leaf pod pepper had the highest edible rate(96.973%). By comparing the coefficient of variation of 16 indicators, including color difference, crude fat and capsaicin, it was observed that the coefficient of variation of capsaicin content was the greatest, as high as 76.104%. The difference in the average membership degree of the 12 pepper varieties was 0.203, thus indicating that there were significant differences among the varieties. Four principal components were extracted by principal component analysis, and the cumulative contribution rate reached 88.369%. The results showed that the varieties possessing superior quality were Hongsu 3, Changxian 1, Hong’an 6, Juyuan 5 and Honglong 23. The core indexes of pepper quality were selected as single fruit weight, capsanthin, fat, vitamin C content and a*, according to the R-type clustering. The 12 varieties of pepper were grouped into four categories by Q-cluster. Through comprehensive analysis, it was found that the line pepper was suitable for use as the raw material of fermented pepper sauce, pepper shreds and oil pepper. Pod pepper was suitable for extracting capsaicin, and could also be used as the raw material for making powder, pepper oil and other seasonings. And horn pepper was suitable for extracting capsanthin. Hongsu 3 was the best pepper variety with the best quality and was the most suitable one for drying among the 12 pepper varieties.