不同灭菌方法对辣椒粉中辣椒素类物质稳定性影响的研究

采用加热、微波、臭氧三种灭菌方式对辣椒粉进行灭菌,以辣椒素类物质含量为特征指标选用响应面法探讨不同灭菌方式对辣椒素类物质稳定性的影响,结果表明:加热灭菌过程中温度对辣椒素类物质稳定性有显著性影响,加热时间对其影响不显著;微波功率及微波时间均都对辣椒素类物质稳定性有显著性影响;臭氧灭菌过程中灭菌时间对辣椒素类物质稳定性有显著性作用,臭氧浓度对辣椒素类物质影响不显著,最佳灭菌条件为:浓度3.16mg/L,灭菌时间24.2min,辣椒素类物质含量达2.59mg/g。

Effect of Different Sterilization Methods on the Capsaicin's Stability in Capsicum Powder

In this research we chose three different methods: heating,microwave and ozone to sterilize the capsicum powder.Effect of different sterilization methods on the capsaicin’s stability was discussed on the base of response surface method with the capsaicin content as the characteristic index.The result showed that: In the heating sterilization the sterilization time has significant influence on the capsaicin’s stability;while the sterilization time has no significant influence.In microwave sterilization both the microwave power and the sterilization time have significant influence on the capsaicin’s stability.In the ozone sterilization the sterilization time has significant influence on the capsaicin’s stability while the ozone concentration has no significant influence.The best sterilization condition is as following: concentration 3.16 mg/L,sterilization time 24.2 min,capsaicin content 2.59 mg/g.