FOOD SCIENCE ›› 0, Vol. ›› Issue (): 0-0.

• Safety Detection •     Next Articles

Migration Changes of Capsaicinoids in Food Materials and Spicy Hot Pot Soup after Cooked

Li YANG 2, 2,   

  • Received:2018-12-28 Revised:2019-11-29 Online:2020-03-25 Published:2020-03-23

Abstract: Utilizing high performance liquid chromatography and sensory analysis to detect the migration changes of Cap-S in food materials boiled in beef tallow hot pot and vegetable oil hot pot soup, simultaneously, the coefficient of pungency adsorption was obtained. The results showed that the degree of pungency was related to the type of food materials, the content of Cap and D-cap, while the content of Cap-S adsorbed by food materials was related to the content of Cap-S, the type of Cap-S, the type of oil used in the hot pot soup. The Coefficient of pungency adsorption in aqueous phase was higher than oil phase, and even some were above 1. In addition, the capsaicinoids adsorption rate of meat was lower than leaf vegetables while cooking in spicy hot pot soup with beef tallow, but a opposite result was obtained in hot pot soup with vegetable oil. The pungency degree of food materials boiled in hot pot soup was decided by a series of composite factors. This study could guide us to have a healthy diet.

Key words: Food materials, High Performance Liquid Chromatography(HPLC), Hot pot soup, Capsaicinoids, Coefficient of pungency adsorption

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