Dried red chilies are widely used globally and are susceptible to contamination by fungi and fungal toxins.Roasting is a common way of processing dried red chilies.This study explored the effects of Aspergillus niger ...Dried red chilies are widely used globally and are susceptible to contamination by fungi and fungal toxins.Roasting is a common way of processing dried red chilies.This study explored the effects of Aspergillus niger and ochratoxin A(OTA)contamination on the quality of roasted chilies,and the fate of OTA during the roasting process.Three optimum roasting conditions(140°C×8 min,160°C×6 min,and 180°C×4 min)were screened out by a combination of instrumental and manual sensory evaluations.Under these roasting conditions,A.niger and OTA contamination diminished the quality and taste of roasted chilies.With increasing roasting temperature and time duration,OTA content and mold counts gradually decreased,together with the DNA degradation of OTA biosynthesis-related genes of A.niger in roasted chilies.The roasting condition at 180°C×4 min showed the greatest decomposition effect on OTA,while also maintaining good sensory quality of roasted chilies.This study shed light on the fate of OTA during the chili roasting process.展开更多
To reveal the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili,microbial diversity and volatile metabolites at different stages were analyzed by high...To reveal the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili,microbial diversity and volatile metabolites at different stages were analyzed by high-throughput sequencing and gas chromatography-mass spectrometry.The results showed that Pseudomonas was the most dominant bacterial genus in fermented chopped red chili(FCRC),while unclassified_f__Nectriaceae and Colletotrichum were the most abundant fungal genus initially but were quickly replaced by Wickerhamomyces and Hyphopichia.Besides,citric acid and acetic acid were the most abundant organic acids,and esters were the dominant volatile flavor compounds in FCRC.Notably,the formation of flavor compounds in FCRC can be divided into three stages:the first stage is day 0,the second stage is day 3–10,and the third stage is day 15–20.Based on the O2PLS model,13 bacterial genera highly correlated(|ρ|>0.7)with flavor compounds and Exiguobacterium was correlated with 26 flavor components,having the largest numbers of correlated flavor compounds,while only four fungal genera correlated with flavor compounds(|ρ|>0.7)and unclassified_f__Nectriaceae was correlated with 11 flavor components.Moreover,the correlation analysis suggested that Exiguobacterium and Aureimonas were the core bacteria to produce the key flavors of FCRC,while unclassified_f__Nectriaceae,Wickerhamomyces and Hyphopichia were the core fungus.These findings provide novel insights into the variation of bacterial and fungal communities and increase our understanding of the core aroma-related microbiota involved in manufacturing FCRC with distinctive flavor properties.展开更多
为探讨1-甲基环丙烯(1-methylcyclopropene,1-MCP)对采后红椒质地的影响,以"洛椒118"淮安红椒为材料,采用质构仪质地多面分析方法、压缩测试结合相关性分析法和主成分分析法对红椒质地特性进行分析。结果表明:不同剂量1-MCP...为探讨1-甲基环丙烯(1-methylcyclopropene,1-MCP)对采后红椒质地的影响,以"洛椒118"淮安红椒为材料,采用质构仪质地多面分析方法、压缩测试结合相关性分析法和主成分分析法对红椒质地特性进行分析。结果表明:不同剂量1-MCP处理均能较好地延缓采后红椒按压力的下降,其中0.5、1.0 m L/L 1-MCP处理的作用更明显;另外,1-MCP处理可较好地保持红椒硬度、黏着性、咀嚼性、回复性等质构性能,结合主成分分析的结果,1.0 m L/L 1-MCP处理对红椒的保鲜效果较佳。展开更多
目的：建立测定辣椒面中刚果红染料含量的超高效液相色谱方法。方法：采用氨水-乙醇（30∶70,V/V）提取剂,超声加热辅助提取3次,合并提取液、浓缩后过HLB固相萃取小柱,以5 mL 1%甲酸-甲醇溶液淋洗、5 mL 10%氨水-甲醇溶液洗脱,收集洗脱...目的：建立测定辣椒面中刚果红染料含量的超高效液相色谱方法。方法：采用氨水-乙醇（30∶70,V/V）提取剂,超声加热辅助提取3次,合并提取液、浓缩后过HLB固相萃取小柱,以5 mL 1%甲酸-甲醇溶液淋洗、5 mL 10%氨水-甲醇溶液洗脱,收集洗脱液、氮吹浓缩后定容测定。使用BEH C18色谱柱（50 mm×2.1 mm,1.7 μm）;流动相：A为乙腈,B为10 mmol/L乙酸铵溶液,梯度洗脱;流速0.4 mL/min;检测波长498 nm;柱温40℃。结果：回收率为72%-96%,方法检出限为0.0290mg/kg,相对标准偏差为2.16%-5.97%（n=6）,线性方程相关系数达到0.9999。结论：本方法简便、快速、准确、灵敏,适用辣椒面中刚果红染料含量的测定。展开更多
基金supported by the National Natural Science Foundation of China(No.32160607)the Basic Scientific Research Program from Guizhou Science and Technology Agency(Qian Ke He Ji Chu-ZK[2021]176)Gui Da Pei Yu(2019)40,China.
文摘Dried red chilies are widely used globally and are susceptible to contamination by fungi and fungal toxins.Roasting is a common way of processing dried red chilies.This study explored the effects of Aspergillus niger and ochratoxin A(OTA)contamination on the quality of roasted chilies,and the fate of OTA during the roasting process.Three optimum roasting conditions(140°C×8 min,160°C×6 min,and 180°C×4 min)were screened out by a combination of instrumental and manual sensory evaluations.Under these roasting conditions,A.niger and OTA contamination diminished the quality and taste of roasted chilies.With increasing roasting temperature and time duration,OTA content and mold counts gradually decreased,together with the DNA degradation of OTA biosynthesis-related genes of A.niger in roasted chilies.The roasting condition at 180°C×4 min showed the greatest decomposition effect on OTA,while also maintaining good sensory quality of roasted chilies.This study shed light on the fate of OTA during the chili roasting process.
基金funded by the Science and Technology Support Program of Guizhou Province,No.[2020]1Y156Science and Technology Talents and Platform Program of Yunnan Province,No.202105AF150049Key Laboratory of Food Microbial Resources and Utilization in Universities in Yunnan Province(Yunjiaofa[2018]No.135).
文摘To reveal the potential relationship between microbial community and flavor compounds during the fermentation of chopped red chili,microbial diversity and volatile metabolites at different stages were analyzed by high-throughput sequencing and gas chromatography-mass spectrometry.The results showed that Pseudomonas was the most dominant bacterial genus in fermented chopped red chili(FCRC),while unclassified_f__Nectriaceae and Colletotrichum were the most abundant fungal genus initially but were quickly replaced by Wickerhamomyces and Hyphopichia.Besides,citric acid and acetic acid were the most abundant organic acids,and esters were the dominant volatile flavor compounds in FCRC.Notably,the formation of flavor compounds in FCRC can be divided into three stages:the first stage is day 0,the second stage is day 3–10,and the third stage is day 15–20.Based on the O2PLS model,13 bacterial genera highly correlated(|ρ|>0.7)with flavor compounds and Exiguobacterium was correlated with 26 flavor components,having the largest numbers of correlated flavor compounds,while only four fungal genera correlated with flavor compounds(|ρ|>0.7)and unclassified_f__Nectriaceae was correlated with 11 flavor components.Moreover,the correlation analysis suggested that Exiguobacterium and Aureimonas were the core bacteria to produce the key flavors of FCRC,while unclassified_f__Nectriaceae,Wickerhamomyces and Hyphopichia were the core fungus.These findings provide novel insights into the variation of bacterial and fungal communities and increase our understanding of the core aroma-related microbiota involved in manufacturing FCRC with distinctive flavor properties.
文摘为探讨1-甲基环丙烯(1-methylcyclopropene,1-MCP)对采后红椒质地的影响,以"洛椒118"淮安红椒为材料,采用质构仪质地多面分析方法、压缩测试结合相关性分析法和主成分分析法对红椒质地特性进行分析。结果表明:不同剂量1-MCP处理均能较好地延缓采后红椒按压力的下降,其中0.5、1.0 m L/L 1-MCP处理的作用更明显;另外,1-MCP处理可较好地保持红椒硬度、黏着性、咀嚼性、回复性等质构性能,结合主成分分析的结果,1.0 m L/L 1-MCP处理对红椒的保鲜效果较佳。
