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明年将出台辣椒辣度国家标准日前,国家质检总局标准委致函湖南农业大学食品科技学院,委托其制定《20067542-T-326辣椒素测定及辣度表示方法》国家标准。由于辣椒辣度没有国家标准,不但给消费者选择辣椒带来不便,更为重要的是影响了辣椒产业的发展和辣椒的出口贸易。据介绍,辣椒中的辣椒素和二氢辣椒素是影响辣椒辣度最主要的成分。除干辣椒有国家标准外,其它辣椒及辣椒制品都没有标准,更没有辣度标准。国家标准有望明年5月出台。(朱征稿)     

辣味食品辣度量化分级技术研究

本文针对贵阳地区消费人群对辣味食品辣度的感官评价进行了调查,定量分析了不同辣度辣味食品中辣椒碱的含量,依据感官辣度和辣味食品中辣椒碱的含量,对辣味食品的辣度进行了量化,并分为4级:1级(微辣;辣椒碱含量<0.30%)、2级(中辣;辣椒碱含量0.30%～0.50%)、3级(辣;辣椒碱含量0.50%～0.70%)、4级(很辣;辣椒碱含量>0.80%)。在考虑辣椒原料综合利用的基础上,设计了定量添加辣椒精以生产不同辣度辣味食品的工艺路线。     

基于模糊聚类分析的辣椒制品表观辣度分级研究

借助模糊聚类分析方法,选取辣椒制品的总酸、氨基酸态氮、食盐、总糖、脂肪、辣椒素6项分类指标,对辣椒制品的表观辣度进行分级,辣椒制品表现出明显的模糊聚类特征。与运用感官评定方法的结果相比基本一致。     

政策·法规

我国首次制订辣椒及辣椒制品辣度国家标准目前我国已经是全球之首的辣椒生产和消费大国随着市场需求增加,我国辣椒产量与出口稳步增长,价格持续上扬,每年以7%的速度发展,具有很大的市场空间。据悉,湖南农业大学食品科技学院受国家标准委委托,目前正在制订辣椒素测定及辣度表示方法国家标准。这是我国首次针对辣椒和辣椒制品制定辣度国家标准。     

HPLC在干红辣椒辣度测定和分级中的应用

采用高效液相色谱法测定干辣椒中辣椒素、二氢辣椒素含量,计算辣度和分级,并对30个品种的干辣椒的辣度进行了评价。色谱柱为Xbridge~(TM)C_(18)(5μm,4.6 mm×250 mm),流动相为v(醇):v(水)=80:20,流速0.8 mL/min,检测波长280 nm。高效液相色谱法能有效地检测红辣椒中辣椒素的含量,方法简便、准确。根据Scoville指数将辣椒辣度分为10级,测定结果显示所选择的样本辣度在7级到9级之间。辣椒样本经过几代的杂交之后辣度呈现不同程度的上升趋势。     

政策法规标准

我国首次制定辣度国家标准受国家标准委委托,湖南农业大学食品科技学院正在制定辣椒素测定及辣度表示方法的国家标准,这是我国首次针对辣椒和辣椒制品制定辣度国家标准。目前,我国已是居全球之首的辣椒生产和消费大国。随着市场需求增加,我国辣椒产量与出口量稳步增长,价格持续     

辣椒及辣椒制品辣度分析研究进展

对辣椒及辣椒制品中辣味的物质基础和呈味机理、辣度的分类和影响因素、辣度评价方法和分级方法等方面进行了详细的阐述,并对该领域的发展前景进行了展望。     

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。     

粉碎度对辣椒籽成分溶出效果的影响

通过对辣椒籽进行粗粉碎,选择3个粉碎度对不同粉碎度辣椒籽的营养成分及活性物质溶出含量进行分析。结果表明,粉碎度对辣椒籽营养成分溶出含量有一定影响。其中,粉碎度对油脂和辣椒素的溶出含量影响极显著(P0.01)。60目辣椒籽中脂肪溶出含量最高,可达到32.83%。40目辣椒籽黄酮溶出含量分别达到最高209.126mg/100 g。辣椒素溶出含量随着粉碎度的增大而增加,当粉碎度达到60目时,其辣椒素可达到10.26 mg/100 g,斯克维尔指数为1 583,辣度级别达到4级。     

麻辣火锅底料辣度标准化及李氏辣度研究

研究麻辣火锅底料辣度的分级方法,将消费者的辣度等级评定意见与麻辣火锅底料中辣味主要成分辣椒素类物质含量结合划分辣度等级,将辣度等级分为微辣、低辣、中辣、高辣、特辣、暴辣6个,使用高效液相色谱仪(荧光检测器)检测麻辣火锅底料中辣椒素类物质的含量,各辣度等级对应的辣椒素含量为:0.00509~0.0164,0.0389~0.0962,0.0940~0.189,0.201~0.789,0.596~1.351,1.895~5.323g/kg。参考众所周知的酒精度各低、中、高度酒的代表度数,取12°代表微辣,36°代表低辣,45°代表中辣,52°代表高辣,65°代表特辣,75°代表暴辣,麻辣火锅底料的辣度命名为"李氏辣度",各辣度等级辣椒素类物质含量(W)换算成李氏辣度(LSU)的公式为:LSU=10.369ln(W)+65.264,相关系数R2为98.17%,并划定微辣为9°~29°,低辣为30°~39°,中辣为40°~49°,高辣为50°~59°,特辣为60°~69°,暴辣为≥70°。将不容易被消费者认知的辣椒素类物质含量换算成便于消费者理解的度数,可以使消费者更能理解和选择适合的辣度。     

Relationship of pungency and leading flavour attributes in model food matrices – temporal aspects

Temporal aspects and interaction effect of pungency evoked by capsaicin/chili and leading flavour attributes in model food matrices were studied. Two experiments were performed: in experiment I pure capsaicin at three levels (0.5, 25, 125 ppm) was added to various carriers (water solution, potato starch gruel and tomato soup and sauce) and in experiment II chili powder was used as irritant (0.03%, 0.08%, 0.2%) in six different model food matrices (tomato, chicken and mushroom soups and sauces). Intensity changes of pungency and 2–3 leading flavour/taste attributes were traced using Time–Intensity procedure at pre-determined discrete time intervals. Most of T–I parameters of capsaicin pungency depended strongly on both, carrier complexity and capsaicin concentration. The three pairs of model soups and sauces suppressed pungency evoked by chili differently. Pungency intensity was consistently lower in sauces than in soups. Increasing chili level caused systematic but moderate or slight suppression of leading flavour attributes (more often in soups and less in sauces). Various taste quality (acidic, bitterness and saltiness) were differently affected by pungency. Quality changes and temporal migration of pungency sensation in the mouth contributed additionally to the complexity of interaction between pungency/leading flavour and taste attributes/carriers.     

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.     

辣椒渗透脱水处理及渗后热风干燥特性及品质分析

以脱水率、固形物获取率、脱水率与固形物获取率比值、有效水分扩散系数、活化能、VC保留率、辣度、复水比、复原率和感官评价为考察指标,通过渗透脱水实验、渗后热风干燥实验和复水实验,考察了辣椒的渗透脱水特性、渗后热风干燥特性、复水特性和品质。结果表明:随着渗透温度的升高或渗透液中食盐含量的增加,辣椒的脱水率和固形物获取率增大。对渗透后的辣椒样品进行热风干燥处理发现,热风温度是影响热风干燥的最主要因素,其次是风速。辣椒样品的有效水分扩散系数随着温度的升高而增大,在风速为1.8 m/s的条件下,直接热风干燥辣椒样品和渗后热风干燥辣椒样品的活化能分别为(53.25±1.08)k J/mol和(44.42±0.88)k J/mol。渗后热风干燥样品的有效水分扩散系数、VC保留率、辣度、复水比和复原率均高于直接热风干燥样品,渗后热风干燥样品的复水特性和品质更好。     

Chemesthesis: Pungency as a component of flavor

Long referred to as the ‘common chemical sense’ and frequently described imprecisely as ‘trigeminal sensitivity’, chemesthesis provides the burn of chili pepper, the coolness of menthol and the tingle of carbonation. This article is a brief overview of our current understanding of the nature of this sensibility, including its relationship to the senses of pain and temperature, how it interacts with taste and smell, and why, despite its capacity to produce pungency and pain, it is a prevalent and desirable attribute of flavor.     

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。     

Studying the Effect of Household-Type Treatment and Processing on the Residues of Ethion and Profenofos Pesticides and on the Contents of Capsaicinoids in Green Chili Pepper Using GC-MS/MS and HPLC

The first aim of this study was to create, test, and apply a quick, easy, cheap, effective, rugged, and safe (QuEChERS) method, based on acetonitrile extraction, for simultaneous determination of pesticide residues in green chili pepper (fresh and dried forms). There is a group of 86 repeatedly detected pesticides in the agricultural food commodity in Al-Qassim region, Saudi Arabia. The suggested method is utilizing GC-MS/MS for simultaneous determination of those 86 pesticides. The limit of quantitation (LOQ) for each pesticide was set as the lowest fortification level that achieved acceptable recoveries in the range 70–120% with precision (RSD ≤ 20%). The results indicated that two organophosphorus pesticides, ethion and profenofos, in the analyzed chili pepper samples have significantly exceeded the European maximum residual limit (MRL) for pesticides. The second purpose of the study was to evaluate the effect of some different household-type treatment and processing procedures on the detected pesticide residues and on capsaicinoids (particularly, capsaicin and dihydrocapsaicin) which are responsible for the pungency of chili pepper, using GC-MS/MS and HPLC. Some recommendations were concluded for the best practices.     

Determination of Recognition Threshold and Just Noticeable Difference in the Sensory Perception of Pungency of Zanthoxylum bangeanum

Zanthoxylum bungeanum, also called the Szechuan pepper, is a pungent-flavored spice. Together with the chili pepper, it constitutes the typical flavor of famous Chinese Szechuan cuisine. With the worldwide popularity of Sichuan cuisine and pungent food, the research on sensory perception of pungency of Z. bungeanum becomes more important and necessary. This article first determined the sensory recognition threshold and just noticeable difference of pungency of Z. bungeanum. The pungent extract, containing hydroxyl α-sanshool (63.6%), hydroxyl β-sanshool (22.8%), and hydroxyl γ-sanshool (7.4%) from Z. bungeanum was used as the tested sample prepared in ethanol–water solution. Ten selected assessors participated in three sessions of sensory tests in standard sensory evaluation booths established according to ISO 8589 by following two-alternative forced choice procedure. The data showed that the recognition threshold was 0.036 mg pungent extract per 1 mL ethanol–water solution and just noticeable difference exponentially increased with the increase of the concentration of pungent extract solution. The response of pungency among assessors followed Weber’s Law with a stable Weber fraction (0.118) from 0.0360 to 0.500 mg pungent extract per 1 mL. Nevertheless, the fraction changed when the concentration of pungent extract solution was above 0.500 mg per 1 mL.     

Pungency in food perception and preference

Abstract

While sensations of pungency are characteristic of food in all cultures, relatively little attention has been given to trying to understand the role these sensations play in our perception of, and preference for, foods and food flavors. This review provides an overview of research on the psychophysics of the sensory system responsible for perception of pungency (the trigeminal nerve), current views on how preference for pungency develops, and the qualities of common pungent food ingredients and their interactions with food flavors. It is argued that understanding the role that pungency plays in foods is essential to successful development of acceptable food flavors, especially for those markets in Asia in which pungency is a defining characteristic of the cuisine.     

Storage of red chili pepper under hermetically sealed or vacuum conditions for preservation of its quality and prevention of mycotoxin occurrence

The effect of storage under hermetically sealed or vacuum storage methods, compared with the traditional method, on important quality indices for Turkish red chili peppers (RCPs) was evaluated at a semi-commercial scale in a warehouse. One tonne lots of flaked and mechanically dried RCP of maximum moisture content 10 ± 1% were stored for six months under a low absolute pressure of 80-100 mm Hg, under sealed, airtight conditions, or under traditional storage conditions (bags stacked in barns; as a control). Basic quality parameters related to microbiological counts, amount of aflatoxins (B₁ and total), pungency properties, colour levels, organoleptic characters and moisture contents were determined before and after 6 months of storage. The experiments indicated that the best quality RCPs were obtained by vacuum storage with quite low losses in quality indicators (capsaicin, colour and aflatoxin). Hermetic storage conditions resulted in major losses of colour, while microbial growth and aflatoxin occurrence were inhibited, and the pungency of RCP was protected. The results supported the feasibility of commercial application of airtight and vacuum storage technologies for long-term storage of RCP. The sealed flexible vacuum-hermetic storage technology introduces substantial advantages over traditional storage methods in the preservation of quality characteristics such as colour, pungency, and aflatoxin of RCP for longer storage periods.     

Capsaicinoids quantification in chili peppers cultivated in the state of Yucatan,Mexico

Capsaicinoids are a group of 12 or more related alkaloids responsible of the pungent sensation in fruits of the genus Capsicum. Capsaicin [(E)-N-(4-hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide] and dihydrocapsaicin are responsible for more than 90% of the pungency. This work describes the quantitative analyses by gas chromatography of the content of capsaicin and dihydrocapsaicin in the pericarp, placenta, and seeds of seven cultivars of chili peppers cultivated in the state of Yucatan, Mexico [chawa, dulce, sukurre, xcat’ik (Capsicum annuum L. var. annuum), maax (Capsicum annuum L. var. aviculare), and habanero orange and habanero white (Capsicum chinense Jacq.)]. Capsaicin content was higher, as expected, in the fruits of habanero orange and habanero white, followed by sukurre, chawa, xkat’ik, and maax. Dihydrocapsaicin content did not follow the same scheme, being higher in the fruits of sukurre, followed by chawa, habanero white, habanero orange, and maax. Xcat’ik showed minor quantities of dihydrocapsaicin, while dulce chili contained only traces of these two alkaloids.