辣椒果实中的辣椒素类物质研究进展

在分析国内外辣椒果实中的辣味成分－辣椒素类物质的研究结果基础上,对辣椒素类物质的结构,性质与生理作用,辣椒果实中的合成位点,合成及降解代谢、等方面进行了综述,以其为辣椒素类物质的研究和开发利用提供参考。     

辣椒素类物质制备方法的研究

本文介绍了一种以辣椒精及辣椒为原料制备药品级纯度辣椒素类物质的方法.其中辣椒精是指以辣椒生产辣椒红色素后产生的辣椒素类物质含量较多的产品.以70%的甲醇抽提辣椒精,提取液浓缩后以乙酸乙酯抽提,乙酸乙酯抽提液浓缩后用0.5% NaOH溶液溶解,以HCl调节溶液pH到7.5,用乙酸乙酯抽提该溶液,蒸发浓缩后的抽提物再次以0.5% NaOH溶液溶解,以HCl调节溶液pH到7.5,以正已烷在40℃萃取该溶液,萃取液在4℃产生针状辣椒素类物质的结晶.用类似方法也可从辣椒粉中获得辣椒素类物质的结晶.     

不同处理条件下干红辣椒中辣椒素类物质含量的变化规律

不同处理条件对干红辣椒中辣椒素类物质含量具有很大的影响。研究结果表明,较高干热温度处理的干红辣椒中辣椒素类物质含量明显降低;热水和色拉油中干红辣椒的辣椒素类物质含量随着温度的升高而减少,而且油中的辣椒素类物质具有较好的热稳定性;pH对特定溶剂中辣椒素类物质含量具有一定的影响。     

糍粑辣椒中辣椒素降解菌株的筛选应用

该研究采用辣椒素筛选培养基进行辣椒素降解菌株筛选,并通过形态学观察及分子生物学技术进行筛选菌株鉴定后应用于糍粑辣椒发酵中,考察筛选菌株接种发酵对糍粑辣椒中辣椒素类物质含量及风味物质的影响。结果表明,共筛选出6株辣椒素降解菌株,其在辣椒素筛选培养基中辣椒素降解率在3.13%～28.34%。鉴定结果表明,筛选菌株B10、JP01、GJ02、GJ03、7B-5和28L-C分别为短小芽孢杆菌（Bacillus pumilus）、枯草芽孢杆菌（Bacillus subtilis）、解淀粉芽孢杆菌（Bacillus amyloliquefaciens）、贝莱斯芽孢杆菌（Bacillus velezensis）、甲基营养芽孢杆菌（Bacillus methylotrophicus）、澄清状芽孢杆菌（Clostridium clariflavum）。其中,菌株28L-C和7B-5辣椒素降解能力较强,均可显著降低糍粑辣椒中辣椒素类物质含量（P<0.05）。菌株28L-C和7B-5强化发酵糍粑辣椒样品中重要香气、重要差异化合物分别为18种、10种。     

辣味感觉的产生及其调控机制研究进展

辣椒素类物质是辣椒果实中“辣味”的来源,辣椒素类物质通过刺激神经末梢,在神经末梢上和某些分子反应产生生物电脉冲,激活人体神经中的辣椒素受体通道,然后将信号传导到大脑,产生辣味感觉（以下简称辣味）。研究发现,辣味与味觉之间存在协同或抑制作用,不同浓度的辣椒素类物质与味觉的相互作用也不同,因此,本文对辣椒素类物质的种类、化学性质及应用进行概括,阐述辣味的产生,即辣椒素激活辣椒素受体通道的生物学机制,同时探讨辣味与酸味、甜味、苦味、咸味以及鲜味的相互作用,指出目前辣味与味觉相互作用及其潜在影响机制研究方面存在的不足,并展望未来的研究方向,以期为辣味产业的进一步发展提供理论支持。     

川菜菜品的辣味物质分析与辣度分级

采用高效液相色谱法测定部分川菜菜品中辣味物质（辣椒素及二氢辣椒素）的含量,根据高效液相色谱分析结果结合感官评价进行辣味分级。根据辣度的强弱分为5级（特辣,辣椒素类物质含量≥0.291 8 g/kg）、4级（辣,辣椒素类物质含量0.092 4～0.291 8 g/kg）、3级（中辣,辣椒素类物质含量0.019 5～0.092 4 g/kg）、2级（微辣,辣椒素类物质含量0.001 95～0.019 5 g/kg）、1级（不辣,辣椒素类物质含量＜0.001 95 g/kg）5 个等级。在123 个样品中,1级样品占39.84%,2级样品占18.70%,3级样品占26.83%,4级样品占12.20%,5级样品占2.44%。实验还分析了辣椒及其制品对样品辣味的影响,样品的辣味不仅与辣椒及其制品的种类和使用量有关,还与加工方式、原料大小、加工温度、调味料等密切相关。     

高效液相色谱—质谱联用法鉴定辣椒素类物质

采用梯度洗脱对三种野山椒样品中提取的辣椒素类物质进行了色谱优化分离,并进一步采用HPLC-APCI-MS对样品中的辣椒素类物质进行了定性分析,分离、测定出包括辣椒素、二氢辣椒素、降二氢辣椒素三种主要辣椒素物质和高辣椒素、高二氢辣椒素等微量辣椒素物质在内的15种辣椒素类物质及其相关物.     

高效液相色谱法测定辣椒制品中的辣椒素类物质

该研究采用了高效液相色谱法对辣椒制品中的辣椒素类物质进行检测,并对其提取条件和检测方法进行了研究。以乙醇∶水＝70∶30（V∶V）作为提取液,采用直接萃取法提取样品中的辣椒素和二氢辣椒素,以0.3%磷酸二氢钾溶液-乙腈（62:38,V:V）为流动相,检测波长230 nm,Macherey-Nagel Nucleosil120-5 C18色谱柱（4.6 mm×250 mm, 5 μm）分离。结果表明,辣椒素和二氢辣椒素在20～100 μg/mL质量浓度范围线性关系良好（R12 = 0.999 8,R22 = 0.999 9）,检出限为0.001 g/kg,加标回收率分别为93%～104%和86%～103%,相对标准偏差RSD＜5%。该方法操作简单、快速,具有良好的准确性和精密度,可有效排除香辛料物质的杂峰干扰,适合各类辣椒制品中辣椒素类物质的检测。     

辣椒素提取方法研究进展

辣椒素是辣椒的主要辛辣成分。本文主要对辣椒素研究概况及生物学功能进行了综述,并对不同的辣椒素提取方法进行了探讨;同时对辣椒素的应用前景进行了展望。     

果胶酶对炒制辣椒油辣度的影响

目前传统的辣椒油炒制方法主要依靠经验操作,存在炒制过程中辣椒素类物质提取效率偏低的问题。文章采用果胶酶在炒制前对辣椒进行处理,旨在提高辣椒素类物质在炒制过程中的提取效率,降低原料的浪费。首先通过单因素试验确定果胶酶的添加量、酶处理温度和酶处理时间的最佳条件,然后通过三因素三水平的正交试验,确定用果胶酶处理印度椒炒制辣椒油的最佳工艺,结果表明:单因素试验的最佳工艺条件为添加7.08U/g辣椒的果胶酶、45℃恒温水浴4h,正交试验的最佳工艺条件为添加4.72U/g辣椒的果胶酶、45℃恒温水浴4h,此条件下辣椒素类物质在炒制过程中的提取效率最大,相比不添加果胶酶的辣椒油,辣度从2951提高到5760,提高了95%。     

Determination of absolute threshold and just noticeable difference in the sensory perception of pungency

Absolute threshold and just noticeable difference (JND) were determined for the perception of pungency using chili pepper in aqueous solutions. Absolute threshold and JND were determined using 2 alternative forced-choice sensory tests tests. High-performance liquid chromatography technique was used to determine capsaicinoids concentration in samples used for sensory analysis. Sensory absolute threshold was 0.050 mg capsaicinoids/kg sample. Five JND values were determined using 5 reference solutions with different capsaicinoids concentration. JND values changed proportionally as capsaicinoids concentration of the reference sample solutions changed. Weber fraction remained stable for the first 4 reference capsaicinoid solutions (0.05, 0.11, 0.13, and 0.17 mg/kg) but changed when the most concentrated reference capsaicinoids solution was used (0.23 mg/kg). Quantification limit for instrumental analysis was 1.512 mg/kg capsaicinoids. Sensory methods employed in this study proved to be more sensitive than instrumental methods. Practical Application: A better understanding of the process involved in the sensory perception of pungency is currently required because "hot" foods are becoming more popular in western cuisine. Absolute thresholds and differential thresholds are useful tools in the formulation and development of new food products. These parameters may help in defining how much chili pepper is required in a formulated product to ensure a perceptible level of pungency, as well as in deciding how much more chili pepper is required in a product to produce a perceptible increase in its pungency.     

辣椒素类物质辣味的研究进展

辣椒素类物质是一类带有香草基团和中长链脂肪酰胺结构的生物碱,其中辣椒素和二氢辣椒素辣度最高。部分辣椒素类物质可激活相关受体,引起痛觉与热觉神经信号的传导,使人感到辣味。斯科维尔指数法是评价辣度最常见的方法,但评价结果仅与辣味物质的含量有关,无法真正反映样品的辣度,而时间-强度法可获得多个与辣度相关的定量指标,具有更高的参考价值。除增加辣椒素类物质的含量外,使用水基分散系、提高体系温度、增感作用的产生甚至其他感觉刺激均可显著提升辣椒素类物质辣味感知强度,在感官评价中应当特别注意。综上,本文总结辣椒素类物质的结构、分布,辣味呈现机制、评价方法以及影响辣味感知的因素等方面,以期为食品辣味强度预测和辣味食品的开发提供参考。     

影响辣椒碱稳定性因素的研究

研究了不同调味料和不同温度处理对辣椒碱稳定性的影响。试验结果表明：高盐度对辣椒碱破坏性较大，而高浓度的油则有利于辣椒碱的保存。在中性条件下辣椒素最稳定，偏酸或偏碱性越强，越不利于辣椒碱。温度越高对辣椒碱的破坏性越大。     

Stage extraction of capsaicinoids and red pigments from fresh red pepper (Capsicum) fruits with ethanol as solvent

A method for stage extraction of capsaicinoids and red pigments from fresh red peppers (FRPs) was developed in this work. Firstly, capsaicinoids were extracted from FRPs without any drying process by 40%–50% ethanol. Then red colorants without piquancy were extracted from the residues after removal of capsaicinoids using 95% ethanol as solvent with the conditions of 90 °C of temperature of water bath, 4 mL/g of ratio of solvent to material and 120 min of extraction time. The yield of red pigments were 89.8% of total content of red colorants in FRPs, which is about 2.2 times that of dry red peppers (DRPs) dried from equivalent FRPs. Compared with conventional methods, the new processes were simple, but gave a high yield of red pigments without remain of toxic solvent.     

Fast Separation of Capsaicinoids from Peppers by Reversed Phase Ultra-Performance Liquid Chromatography: Comparation with Traditional High-Performance Liquid Chromatography Methods

A new chromatographic method for the separation of major capsaicinoids in peppers has been developed. Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin, and homodihydrocapsaicin have been separated by reversed-phase ultra-performance liquid chromatography. A gradient method has been developed using two solvents: 0.1% acetic acid in water and 0.1% acetic acid in methanol. The developed method allows the full separation of capsaicinoids in less than 3 min, with high reproducibility (relative standard deviation < 4.3%) and repeatability (relative standard deviation < 3.6%). Robustness regarding the total amount of methanol in the sample was determined. Comparison with previous reversed-phase high-performance liquid chromatography methods using both monolithic and conventional columns was also studied. Finally, the method was applied in the determination of major capsaicinoids in 16 hot pepper samples produced in Spain.     

Capsicum--production, technology, chemistry, and quality. Part IV. Evaluation of quality

Capsicum fruits are popular worldwide and are used in the cuisines of both the developing and the developed countries. With its different varieties, forms, and uses, the spice capsicum contributes to the entire gamut of sensory experience--color as finely ground paprika powder or extract in sausages, goulash, cheese, and snacks; both pungency and color as the many varieties of chillies used in Mexican, African, Indian, and southeast Asian cuisines; color, aroma, and mild pungency as the fresh green chillies used in many of the growing countries; and appearance, color, aroma, and texture as fresh fruit in salads and as a pickled and canned product. In three earlier parts in this series, the varieties, cultivation, and primary processing; the processed products, world production, and trade; and the chemistry of the color, aroma, and pungency stimuli have been reviewed. In this part, the evaluation of quality through instrumental determination of the causal components and the sensory evaluation of color, aroma, and pungency are discussed. Several methods for quantitative determination of the stimuli and the sensory evaluation of the responses to the stimuli are reviewed. The problems of sensory evaluation of color, aroma, and pungency, the dominant attributes for validation of the instrumentally determined values for carotenoids, volatiles, or particular fractions, and total and individual capsaicinoids are specifically discussed. Summarized details of selected instrumental methods for evaluating the stimuli, which are either validated by correlation to sensorily perceived responses or to adopted standards, are given along with representative data obtained for discussing the adequacy and reliability of the methods. Pungency as a specific gustatory perception and the many methods proposed to evaluate this quality are discussed. A recommended objective procedure for obtaining reproducible values is discussed, and a method for relating different panel results is shown. With such a method, highly significant correlations have been shown between estimated total capsaicinoids and the determined pungency. The estimation of total capsaicinoids by any simple, reliable method is shown to be adequate for quality control of pungency of Capsicum fruits.     

MICROWAVE-ASSISTED EXTRACTION OF CAPSAICINOIDS FROM CAPSICUM FRUIT

The applicability of microwave irradiation to assist the extraction of capsaicinoids from capsicum fruit was investigated. The procedure involved irradiation of 2 g samples in a closed-vessel followed by gas chromatography of capsaicinoid derivatives. The optimum conditions for extraction were determined to be acetone at 30% power for 7 min irrespective of ground or whole tissue.
The yield of the compounds extracted was significantly greater (P < 0.05) using microwave-assisted extraction (MAE) compared to traditional reflux and shaken flask methods. A single extraction step was efficient in recovering approximately 95% of the total capsaicinoid fraction in 15 min compared with 2 h for the reflux and 24 h for the shaken flask methods. Due to the considerable savings in time and energy as well as reliability, this technique is suitable for fast extraction of capsaicinoids from large samples.     

Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno)

Influence of Refractance Window™ Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of paprika (Cv., Jalapeno) was investigated in comparison with freeze drying (FD), oven drying (OD), and natural convective drying (NCD) methods. Eight carotenoids (capsanthin, capsorubin, capsolutein, β-carotene, β-cryptoxanthin, mutatoxanthin, violaxanthin and zeaxanthin) and five capsaicinoid analogues (capsaicin, dihydrocapsaicin, homodihydrocapsaicin, isodihydrocapsaicin, nordihydrocapsaicin) were identified in paprika. All these components were significantly (P < 0.05) decreased by the RWD, FD and OD methods. However, due to ongoing synthesis, the NCD method resulted in higher carotenoids, except violaxanthin and mutatoxanthin, and capsaicinoids content than those of the others, even puree. Mutatoxanthin, naturally occurring pigment in red pepper, could only be detected in FD paprika. The highest RAE and SHU values, which were derived from the data of carotenoids and capsaicinoids, respectively, were also determined in NCD paprika.     

辣椒素类物质对高脂血症大鼠血脂的影响

研究辣椒素类物质对高脂血症大鼠可能的降血脂和胆固醇作用.结果表明:长期低剂量摄取辣椒素类物质能显著减低血清中胆固醇的水平,主要是导致血清中低密度脂蛋白胆固醇(LDL-C)含量的显著降低;高密度脂蛋白胆固醇(HDL-C)的含量则相对稳定.因此,长期低剂量摄取辣椒素类物质对于预防心血管疾病具有良好的作用.     

Capsaicinoids,Tocopherol, and Sterols Content in Chili (Capsicum sp.) by Gas Chromatographic-Mass Spectrometric Determination

A gas chromatography-mass spectrometry method was developed for the quantitative determination of capsaicinoids, vitamin E, and phytosterols in chili peppers using a simple extraction technique for rapid screening. These components were extracted with acetonitrile and were injected into gas chromatography attached with mass spectrometry. The mean recovery values for triplicate analysis were between 90.6–99.7%. Besides major capsaicinoids (capsaicin, dihydrocapsaicin, nordihydrocapsaicin), four more minor capsaicinoids (nonivamide, nornordihydrocapsaicin, homodihydrocapsaicin I and II) were detected in chili samples. α-Tocopherol was also detected in the same run along with three phytosterols (campesterol, γ-sitosterol, and stigmasterol). Variations were observed across the chili sample in all of the constituents except a few minor capsaicinoids. The method was suitable for simultaneous estimation of capsaicinoids, vitamin E, and phytosterols in a single run from any types of pepper. Thus, the method is effective for rapid screening of peppers for its nutraceutical composition using single solvent extraction.