辣椒颗粒度对辣椒油品质及风味影响的研究

Study on Effect of Chili Particle Size on the Quality and Flavor of Chili Oil

利用色差仪、高效液相色谱和气相色谱-质谱仪等仪器对以不同颗粒度辣椒制作的辣椒油的感官品质、色泽、辣椒素、挥发性成分等进行分析。结果表明,辣椒颗粒度为40目时,辣椒油的感官品质较好,色泽鲜红,随着辣椒颗粒度的增大,辣椒油的色泽逐渐变暗,红度、黄度增加;当辣椒颗粒度超过40目后,辣椒油红度、黄度降低,光泽增大。辣椒颗粒度对样品油中醛类、酮类、醇类和酸类化合物的含量影响显著,且辣椒颗粒度为40目时醛类、酮类、醇类和酸类化合物的含量最高。同时,辣椒颗粒度为40目时辣椒油中辣椒素含量最高(0.126 mg/g),辣椒油辣感最强。因此,40目为辣椒的最佳颗粒度,该条件下制备的辣椒油品质最佳。

The sensory quality,color,capsaicin and volatile components of chili oil made of chili with different particle size are analyzed by colorimeter,high performance liquid chromatography and gas chromatography-mass spectrometer.The results show that when the chili particle size is 40 mesh,the sensory quality of chili oil is good and the color is bright red.With the increase of particle size of chili,the color of chili oil gradually fades,and the redness and yellowness degrees increase.When the particle size exceeds 40 mesh,the redness and yellowness degrees decrease and the luster increases.The chili particle size has significant effects on the content of aldehydes,ketones,alcohols and acids in the sample oil,and the content of aldehydes,ketones,alcohols and acids is the highest when the chili particle size is 40 mesh.At the same time,capsaicin content is the highest(0.126 mg/g)and the spiciness of the chili oil is the strongest when the chili particle size is 40 mesh.Therefore,40 mesh is the best chili particle size,and the chili oil prepared under such conditions has the best quality.