FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (6): 304-309.doi: 10.7506/spkx1002-6630-20181228-335

• Safety Detection • Previous Articles     Next Articles

Migration of Capsaicinoids from Spicy Hot Pot Soup into Foodstuffs during Cooking

YANG Li, JIA Hongfeng, SONG Lushan, HUANG Ying, ZHANG Miao   

  1. (College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China)
  • Online:2020-03-25 Published:2020-03-23

Abstract: In this study, 16 types of foodstuff were separately cooked thoroughly in boiling beef tallow hot pot or vegetable oil hot pot soup. High performance liquid chromatography was applied to detect the content of capsaicinoids in the cooked foodstuffs and the oil and water phases of hot pot soups. The pungency of the cooked foodstuffs was evaluated using a sensory panel. Based on all the results obtained, the pattern of migration of capsaicinoids was analyzed and the absorption coefficient of capsaicinoids was determined. It was found that the pungency of cooked foodstuffs was related to foodstuff type and the amount of capsaicin and dihydrocapsaicin absorbed. The amount of capsaicinoids absorbed by foodstuffs was related to the content of capsaicinoids in hot pot soup, capsaicinoid type, and oil or fat used in hot pot soup. The absorption coefficient of capsaicinoids was higher after being cooked in the water phase than in the oil phase of hot pot soup, and the value for some foodstuffs was greater than 1. Beef tallow hot pot soup imparted pungency to meat more slowly than to leaf vegetables, whereas the reverse was true for vegetable oil hot pot soup. The pungency of cooked foodstuffs in hot pot soup was affected by a combination of various factors. Understanding those factors may provide a scientific guidance for developing a healthy diet.

Key words: foodstuffs, high performance liquid chromatography, hot pot soup, capsaicinoids, coefficient of capsaicinoid absorption

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