基于高效液相色谱法的麻辣火锅底料辣度分级模型建立及其在熬煮过程中的变化

基于高效液相色谱法结合感官评价结果，采用SPSS中的Fisher判别分析方式，对火锅底料进行辣度分级，得到麻辣火锅底料的辣度分级模型；研究熬煮过程中辣椒素类物质（capsaicinoids，Cap-S）的含量变化，得到其影响辣度分级的规律。结果表明，仅用感官评价对火锅底料进行辣度分级受感官评价人员的影响较大，结论准确度不高；若以火锅底料中Cap-S含量为分级标准，其正判率界值为24%＞20%，可以很好地将辣度分为5 个等级，分级模型较为合理。火锅底料熬煮过程会影响Cap-S的迁移，Cap-S在油相和水相中处于动态平衡状态，同时调味料中的Cap-S逐渐迁移到汤底中，使得熬煮过程中辣度总是不断发生变化。高效液相色谱法结合感官评价结果对火锅底料进行辣度分级，可以很好地区分火锅底料的辣度，指导消费者购买合适的食品。

Modelling for Pungency Grading of Spicy Hot Pot Seasonings Based on Capsaicinoid Content Determined by HPLC and Analysis of Its Changes during Boiling

Based on the results of high performance liquid chromatography(HPLC)analysis combined with sensory evaluation,a Fisher discriminant analysis(FDA)model to grade the pungency intensity of spicy hot pot seasonings was developed using the Statistical Product and Service Solutions(SPSS)software.Changes in capsaicinoid content during the boiling of spicy hot pot seasonings were monitored to determine its influence on pungency grading.The results showed that pungency grading simply by sensory evaluation was greatly influenced by the sensory appraisers,resulting in low accuracy.When the content of capsaicinoid was used as the criterion,the pungency was graded into five levels with a hit ratio of 24%>20%,and the proposed model was found to be reasonable.The boiling process could affect the migration of capsaicinoids,and the capsaicinoids were maintained in a dynamic equilibrium between the oil phase and the water phase.In addition,the capsaicinoids in the seasoning migrated gradually into the soup,resulting in constant change in the pungency level.This research concluded that HPLC combined with sensory evaluation could allow clear discrimination of the pungency levels of spicy hot pot seasonings,which will guide consumers to select the most suitable product.