食品科学 ›› 2020, Vol. 41 ›› Issue (10): 213-221.doi: 10.7506/spkx1002-6630-20190610-102

• 成分分析 • 上一篇    下一篇

不同产地鲜辣椒发酵郫县豆瓣的品质分析

王雪梅,孙文佳,李亚隆,胡超琼,李佳釔,车振明,刘平   

  1. (西华大学食品与生物工程学院,四川 成都 610039)
  • 出版日期:2020-05-25 发布日期:2020-05-15
  • 基金资助:
    四川省科技厅应用基础项目(2018JY0189)

Quality Analysis of Pixian Broad-bean Pastes Made with Fresh Hot Peppers from Different Producing Areas

WANG Xuemei, SUN Wenjia, LI Yalong, HU Chaoqiong, LI Jiayi, CHE Zhenming, LIU Ping   

  1. (College of Food and Bio-engineering, Xihua University, Chengdu 610039, China)
  • Online:2020-05-25 Published:2020-05-15

摘要: 以5 种不同产地的二荆条辣椒为研究对象,研究其在郫县豆瓣发酵过程中理化指标及挥发性风味成分的差异性。首先评价不同产地辣椒发酵郫县豆瓣的理化性质,包括总酸、氨基酸态氮、还原糖、水分、色价、辣度等。采用固相微萃取-气相色谱-质谱(solid phase micro-extraction-gas chromatography-mass spectrometry,SPME-GC-MS)联用技术结合电子鼻对其挥发性风味成分进行比较。结果表明:总酸、色价在毕节二荆条-豆瓣中均最高,而在朝天二荆条-豆瓣中均最低;泸州二荆条-豆瓣中还原糖、水分含量最高,氨基酸态氮含量最低;氨基酸态氮与辣度均最高的为简阳二荆条-豆瓣;梓潼二荆条-豆瓣辣度、还原糖和水分含量均最低。5 种郫县豆瓣共检测出176 种挥发性风味物质,其中有41 种为共有香气成分。毕节二荆条-豆瓣与泸州二荆条-豆瓣中醛类物质含量较多,其余3 种郫县豆瓣中酯类物质含量较多。电子鼻结果采用主成分分析和线性判别分析法处理,发现主成分的累计贡献率分别达到99.81%、99.35%,说明传感器识别度高、样品间区分度好。研究表明SPME-GC-MS技术结合电子鼻能够对5 种不同产地辣椒发酵郫县豆瓣的风味进行很好地分析和区分。由辣椒品种不同引起郫县豆瓣色价、辣度、风味等品质指标的差异,可指导开发不同适应性豆瓣产品。

关键词: 二荆条辣椒, 郫县豆瓣, 固相微萃取-气相色谱-质谱联用, 电子鼻, 挥发性风味物质

Abstract: In this research, we aimed to investigate the differences in physicochemical properties including total acid, amino acid nitrogen, reducing sugar, moisture content, color value and pungency degree as well as volatile flavor composition among Pixian broad-bean pastes prepared with ‘Erjingtiao hot peppers from different growing areas in China during fermentation. Solid phase micro-extraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS) and an electronic nose (EN) were used to evaluate the volatile components and discriminate flavor characteristics among Pixian broad-bean pastes. The results showed that Pixian broad-bean paste made with hot peppers from Bijie had the highest total acid content and color value. In contrast, the lowest values of the two indicators were observed in Pixian broad-bean paste made with hot peppers from Chaotian. In addition, Pixian broad-bean paste made with hot peppers from Luzhou contained the highest reducing sugar and moisture content, but lowest amino nitrogen content. Pixian broad-bean paste made with hot peppers from Jianyang had the highest amino nitrogen content and pungency degree. Pixian broad-bean paste made with hot peppers from Zitong had the lowest levels of pungency degree, reducing sugar and moisture content. A total of 176 volatile compounds were identified in the five samples, 41 of which were common to these samples. Aldehydes were the main volatile compounds found in Pixian broad-bean pastes made with hot peppers from Bijie and Luzhou, while esters were predominant in the remaining three samples. In principal component analysis (PCA) and linear discriminant analysis (LDA), the cumulative contribution of the first 2 principal components accounted for 99.81% and 99.35% of the total variance, respectively, suggesting that the sensors had high recognition performance and allowed excellent discrimination among the samples. These findings support the combined use of SPME-GC-MS and electronic nose to evaluate and discriminate flavor characteristics among Pixian broad-bean pastes prepared with hot peppers from different geographical origins, providing a guidance for the development of Pixian broad-bean paste products that can meet different demands.

Key words: hot pepper, Pixian broad-bean paste, solid phase micro-extraction combined with gas chromatography-mass spectrometry, electronic nose, volatile components

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