食品科学 ›› 2025, Vol. 46 ›› Issue (20): 47-56.doi: 10.7506/spkx1002-6630-20250507-026

• 基础研究 • 上一篇    下一篇

我国辣椒主产地特色鲜椒品质评价及加工适宜性分析

褚泽军，彭思嘉，侯鹏颉，徐嘉悦，王凤章，李军，赵靓，廖小军   

  1. （中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业农村部果蔬加工重点实验室，食品非热加工北京市重点实验室，北京 100083）
  • 出版日期:2025-10-25 发布日期:2025-09-16
  • 基金资助:
    国家现代农业产业技术体系资助项目（CARS-24-E-03）；“十四五”国家重点研发计划重点专项（2021YFD1600100）； 中国农业大学2115人才工程项目

Quality Evaluation and Processing Suitability Analysis of Specialty Fresh Chili Peppers from Main Production Areas in China

CHU Zejun, PENG Sijia, HOU Pengjie, XU Jiayue, WANG Fengzhang, LI Jun, ZHAO Liang, LIAO Xiaojun   

  1. (National Engineering Research Center for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2025-10-25 Published:2025-09-16

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摘要： 本研究分析了来自我国西北（新疆、内蒙古、甘肃）、西南（云南、贵州）和中东部（山东、河南）地区7 个辣椒主产地24 个特色品种辣椒的品质差异，包括基本特性（籽肉比、果肉厚度）、辣椒果肉10 项理化指标（水分含量、蛋白质含量、可溶性固形物含量、葡萄糖含量、粗纤维含量、灰分含量、辣椒红素含量、VC含量、总酚含量、辣度）和辣椒籽5 项品质指标（水分、蛋白质、粗纤维、灰分、脂肪含量），并进行综合品质评价及加工适宜性分析。聚类分析结果表明，24 个特色品种辣椒基于地域和椒形共分为4 类，第I类包括西北地区新疆的3 个辣椒品种，这类辣椒水分含量较低，果肉厚度较薄，营养成分含量较高，适宜作为干制辣椒、辣椒提取物和辣椒籽副产物综合利用的原料；第II类为西南地区云南的2 个指形椒，其果肉薄、辣度高，营养成分含量适中，适用于干制、发酵和调味品的辣度调配等；第III类为西南地区和山东的辣椒品种，其籽肉比高，含有较为丰富的蛋白质和粗纤维，可制备干辣椒、油辣椒、火锅底料、发酵辣椒制品以及综合利用其副产物辣椒籽；第IV类以西北地区角形椒为主，其拥有较高的果肉厚度、较低的籽肉比，此类辣椒适合加工鲜切辣椒、速冻辣椒和鲜辣椒浆/酱等。本研究可为辣椒原料特征品质评价体系的建立和加工适宜性预测提供基础数据。

关键词: 辣椒；辣椒果肉；辣椒籽；品质分析；加工适宜性

Abstract: In this study, the differences in quality among 24 distinctive varieties of chili peppers from seven main production areas in the northwest (Xinjiang, Inner Mongolia and Gansu), southwest (Yunnan and Guizhou) and mid-east (Shandong, Henan) regions of China were analyzed in terms of basic characteristics (seed-to-flesh ratio and flesh thickness), 10 physicochemical indexes of chili pepper flesh (including moisture, protein, soluble solids, glucose, crude fiber, ash, capsaicinoids, VC, total phenol contents, and hotness) and five quality indicators of chili pepper seeds (moisture, protein, crude fiber, ash, and fat contents), followed by comprehensive quality evaluation and processing suitability analysis. Cluster analysis results showed that the 24 varieties were divided into four types based on geographical origin and fruit shape. Type I included three chili varieties from Xinjiang, which, with low moisture content, thin flesh and high nutrient content, was suitable for the production of dried chili and chili extract and the comprehensive utilization of chili pepper seeds as a by-product. Type II included two finger-shaped varieties from Yunnan, which, with thin flesh, high pungency and moderate nutrient contents, was suitable for the production of dried or fermented chill products as well as spicy seasonings. Type III included varieties from the southwest region and Shandong, which, with high seed-to-flesh ratio and high contents of protein and crude fiber, was suitable for the production of dried chili, oil chili, hot pot base and fermented chili products and the comprehensive utilization of chili pepper seeds. Type IV included horn-shaped peppers from northwest China, which, with thick flesh low seed-to-meat ratio, was suitable for processing into fresh-cut peppers, quick-frozen peppers and fresh pepper paste/sauce. This study provides basic data for the establishment of an evaluation system for characteristic quality of raw chili peppers and the prediction of processing suitability.

Key words: chili peppers; chili pepper flesh; chili pepper seeds; quality analysis; processing suitability

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