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中国精品科技期刊2020
许津阁,郑卓琦,侯鹏颉,等. 不同产地酱用卡宴辣椒原料品质评价[J]. 食品工业科技,2025,46(1):1−16. doi: 10.13386/j.issn1002-0306.2024020142.
引用本文: 许津阁,郑卓琦,侯鹏颉,等. 不同产地酱用卡宴辣椒原料品质评价[J]. 食品工业科技,2025,46(1):1−16. doi: 10.13386/j.issn1002-0306.2024020142.
XU Jinge, ZHENG Zhuoqi, HOU Pengjie, et al. Quality Evaluation of Fresh Cayenne Pepper for Chili Sauce from Different Origins[J]. Science and Technology of Food Industry, 2025, 46(1): 1−16. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020142.
Citation: XU Jinge, ZHENG Zhuoqi, HOU Pengjie, et al. Quality Evaluation of Fresh Cayenne Pepper for Chili Sauce from Different Origins[J]. Science and Technology of Food Industry, 2025, 46(1): 1−16. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020142.

不同产地酱用卡宴辣椒原料品质评价

Quality Evaluation of Fresh Cayenne Pepper for Chili Sauce from Different Origins

  • 摘要: 目的:卡宴辣椒是国外辣椒酱加工生产常用品种,但在国内少有研究和应用。同时,辣椒酱加工行业品种选择缺乏科学规范和指导。亟需探明酱用卡宴辣椒原料品质特征,挖掘不同产地卡宴辣椒品质差异,为酱用辣椒品种选择提供科学数据支撑。方法:针对甘肃酒泉和内蒙古巴彦淖尔两产地卡宴辣椒,采用靶向检测结合非靶向代谢组学技术,测定原料水分、糖、酸、蛋白质、辣椒碱、类胡萝卜素、挥发性及非挥发性化合物等20余项指标。结果:甘肃和内蒙两产地卡宴辣椒水分含量分别为86.1%和87.9%,总还原糖含量分别为5.28 g/100 g和4.67 g/100 g,总酸含量分别为4.44 g/kg和5.09 g/kg,辣度分别为1386.26 SHU和1116.41 SHU;其中甘肃产地卡宴辣椒糖含量更高、辣度更高、挥发性香气化合物更加丰富,包括水杨酸甲酯、3-甲基丁酸乙酯、芳樟醇等;内蒙产地卡宴辣椒酸度更高,抗氧化能力更强,非挥发性代谢物更为丰富,包括7-羟基香豆素、槲皮素、植物鞘氨醇等。结论:卡宴辣椒具有糖含量高、辣度低、籽肉比低、富含香气和滋味物质等特点,满足辣椒制酱加工需求。不同地区种植的卡宴辣椒在品质方面略有差异,因此在选择制酱用辣椒前对不同产地原料评价至关重要。本研究将为国内酱用辣椒品种的选育和加工企业品种的选择提供科学指导。

     

    Abstract: Objective: Cayenne pepper is a common variety used in the production of chili sauce abroad. However, it is rarely rarely studied and applied in China. Therefore, it is necessary to conduct the quality evaluation of fresh Cayenne pepper, and summary the quality characteristics of sauce using peppers. Methods: Targeted detection combined with non-targeted metabolomics technology was employed to conduct the quality evaluation on Cayenne pepper from Jiuquan City, Gansu Province and Bayannur City, Inner Mongolia Autonomous Region. More than 20 indicators such as moisture, sugar, acid, protein, capsaicinoids, carotenoids, volatile and non-volatile compounds were analyzed. Results: The moisture content of Cayenne pepper from Gansu and Inner Mongolia was 86.1% and 87.9%, the sugar content was 5.28 g/100 g and 4.67 g/100 g, the total acid content was 4.44 g/kg and 5.09 g/kg, and the spiciness level was 1386.26 SHU and 1116.41 SHU, respectively. Cayenne pepper from Gansu showed a higher sugar and capsaicinoids content, and a more abundant profile of volatile aromatic compounds, including methyl salicylate, ethyl 3-methylbutyrate, linalool and so on. On the other hand, Cayenne pepper from Inner Mongolia exhibited higher acid content and antioxidant capacity, and a more abundant profile of non-volatile compounds, including umbelliferone, quercetin, phytosphingosine and so on. Conclusion: Cayenne pepper, characterized by its high sugar content, mild spiciness, low seed-to-flesh ratio, and richness of aromatic and flavorful substances, meets the requirements for chili sauce processing. The peppers from different regions exhibit slight variations in quality, which make it necessary to evaluate the raw materials before sauce using species selection. This study will provide scientific guidance for the breeding and the selection of chili pepper varieties for sauce processing.

     

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