FOOD SCIENCE ›› 2014, Vol. 35 ›› Issue (6): 152-155.doi: 10.7506/spkx1002-6630-201406032

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Analysis of Chromaticity and Pungency Degree in Pixian Chill Bean Paste

MA Yuan1, FAN Qiao2, LIU Pin1, CHE Zhen-ming1   

  1. 1. School of Bioengineering, Xihua University, Chengdu 610039, China;
    2. College of Food Science, Xinan University, Chongqing 400716, China
  • Received:2013-06-26 Revised:2014-03-09 Online:2014-03-25 Published:2014-04-04
  • Contact: Yuan MA E-mail:summerpony@aliyun.com

Abstract:

Red pigments were extracted from samples of a certain brand of Pixian chill bean paste at premium, grade 1 and
grade 2 by different extraction techniques, Soxhlet, sonication using acetone or ethyl acetate as the solvent. Comparative
analysis of chromaticity among the red pigments was carried out by spectrophotometry. Besides, the contents of capsaicin
and dihydrocapsaicin were determined by high performance liquid chromatography (HPLC). The degree of spiciness of
Pixian chill bean paste was represented by the internationally agreed Scoville index and pungency. The results showed
that sonication with acetone as the extraction solvent was the best extraction technique that is applicable to determine the
chromaticity of Pixian chill bean paste. All the grades of Pixian chill bean paste tested were over 0.4 in terms of chromaticity,
showing a positive relationship between grade and chromaticity with the difference being not significant among the different
grades. The pungency of Pixian chill bean paste was 23–28 at the premium grade, 14–21 at grade 1, and 13–15 at grade 2, as
determined by sonication extraction and HPLC analysis.

Key words: Pixian chill bean paste, chromaticity, pungency degree, sonication extraction

CLC Number: