柳州螺蛳粉辣度分级研究

Study on the Spiciness Classification of Liuzhou Luosifen

参照GB/T 21266—2007检测柳州螺蛳粉汤料、辣椒油及二者混合后的辣椒素类物质含量,结果表明辣椒素类物质基本存在于辣椒油中,汤料中辣椒素类物质含量较低。为贴近GB/T 21265—2007,优化了使用乙醇作为提取溶剂检测辣椒油中辣椒素类物质的方法;比较直接品尝、热水混合、螺蛳粉混合辣椒油3种条件下的感官辣度,并使用电子舌区分不同辣度样品,结果表明和螺蛳粉共同品尝才能体现实际辣感;通过计算食用螺蛳粉时摄入的油量,结合辣椒素类物质检测结果,并对比其他辣度分级,得到螺蛳粉辣度分级方法:随螺蛳粉单次摄入辣椒素类物质0.00009 g、0.00015~0.00020 g、0.00018~0.00025 g及以上,可分别获得微辣、中辣、特辣的感官;依此,结合油量,可算得辣椒素类物质含量-油量-辣感的组合,为螺蛳粉标准化生产、消费者选购及其他样品的感官评价提供参考。

Refer to GB/T 21266—2007 to detect the content of capsaicin in Liuzhou Luosifen soup,chili oil and their mixture.Capsaicin basically exists in chili oil,and the content of capsaicin in soup is low.To align with GB/T 21265—2007,the method for detecting capsaicin like substances in chili oil using ethanol as the extraction solvent was optimized;compare the sensory spiciness under three conditions of direct tasting,hot water mixing,and Luosifen mixing,and use electronic tongue to distinguish samples with different spiciness,the results indicate that taste together with Luosifen to reflect the actual spiciness;by calculating the amount of oil consumed when eating Luosifen,combining with the detection results of capsaicin substances,and comparing with other spiciness grades,the spiciness grading method of Luosifen was obtained:with the single intake of 0.00009 g,0.00015~0.00020 g,0.00018~0.00025 g and above of capsaicin substances in Luosifen,the sense organs of mild,medium and extra spiciness could be obtained respectively;based on this,combined with the amount of oil,the combination of capsaicin content,oil content,and spiciness can be calculated;this study can provide a reference for the production of Luosifen,consumers purchase and the sensory perception of other samples.