5个不同产区地理标志辣椒营养成分分析

为探究不同产区地理标志辣椒果实品质的差异,以5个不同区域的地理标志辣椒为试验材料,采用食品安全国家相关标准对4个重金属含量指标、5个感官指标、2个营养品质指标测定和方差分析,并进行相关性和主成分分析。结果表明,不同地理标志辣椒的果实长度、果肩宽及果肉厚度等感官特性存在一定差异,其中甘谷辣椒果实最长,丘北辣椒果肩宽和果肉厚度最大。营养成分分析发现甘谷辣椒中粗纤维、维生素C、反式辣椒红素和不挥发性乙醚提取物含量最高,分别为25.64%、45.76mg/100g、17.02g/kg和7.93%；宝鸡辣椒中可溶性糖、脂肪及可溶性固形物含量最高,分别为0.38%、8.5g/100g、63%； 高台辣椒中总辣椒碱和硒含量最高,分别为0.18%和1.81mg/kg；；安集海辣椒钙含量最高,达到了1.58mg/kg,丘北辣椒铁和胡萝卜素含量最高,分别为76.4mg/kg和35.67mg/100g。主成分分析发现,提取的前3个主成分累计贡献率为91.467%,对果实营养品质影响最大。第一主成分特征向量中载荷较高的营养物质有脂肪、反式辣椒红素、可溶性糖,第二主成分特征的硒、维生素C和不挥发性乙醚物质的载荷较大,第三主成分特征的辣椒碱和胡萝卜素含量的载荷较大。说明优良的干制辣椒应该具有高脂肪、高色价、辣味浓及高维生素C的营养品质特点。

Nutrient composition analysis of different geographical indications peppers in 5 different production areas

Objective To explore the quality characteristics and nutritional components of geographical indication pepper fruits in 5 different producing areas (Gaotai, Baoji, Anjihai, Qiubei and Gangu). Methods The sensory index and nutritional quality index were determined by the method specified in the relevant national standards for food safety. Results There were some differences in the fruit length, shoulder width and flesh thickness of chili pepper. Among them, Gangu pepper had the longest fruit, and Qiubei pepper had the largest shoulder width and pulp thickness. Nutrient composition analysis found the highest content of crude fiber, vitamin C, trans-capsorubin, and nonvolatile ether extracts, 25.64%, 45.76 mg/100 g, 17.02 g/kg and 7.93%, respectively. Baoji chili had the highest content of soluble sugar, fat and soluble solid form, 0.38%, 8.50 g/100 g and 63.00%. The total chilline content and selenium of Gaotai pepper were the highest, 0.18%, 1.81 mg/kg respectively. Anjihai pepper had the highest calcium content. It reached 1.42 g/kg. Qiubei pepper had the highest iron and carotene content, namely 76.40 mg/kg and 35.67 mg/100 g, respectively. The principal component analysis of nutrients found that the cumulative contribution rate of the top 3 extracted principal components was 80.8889%, which had the greatest impact on fruit nutritional quality. The nutrients with higher load in the first principal component feature vector are fat, trans-capsaicin, nonvolatile ether substances. The second principal component features were selenium, calcium and vitamin C. The third principal component features large loads were capsaicin and carotene content. It showed that excellent dried pepper should have the characteristics of high fat, high color price, strong spicy taste and high vitamin C nutritional quality. Conclusion The 5 geographical indications have their own characteristics in the nutritional quality of pepper, which are all healthy and safe pepper products.