Anti-proliferative activities,phytochemical levels and fruit quality of pepper (Capsicum spp.) following prolonged storage

Peppers are rich in health-promoting phytochemicals, which are involved in the defence mechanisms against cancer. To select a lead variety of pepper with anti-proliferative activity against colon cancer cells and liver cancer cells, high antioxidant activity, and high concentrations of capsaicin, flavonoids and phenolics, we compared these attributes in nine different pepper accessions belonging to Capsicum annuum and C. chinense. Quality parameters such as weight loss and total soluble solids content were tested as well. The different parameters were determined immediately after harvest and after prolonged storage and marketing simulation. A significant variation of these traits was detected among the accessions. C. chinense line 1745 had the highest antioxidant activity, the highest levels of capsaicin and flavonoids, a high and specific anti-cancer activity, and the lowest weight loss level during postharvest storage. It is proposed that line 1745 has potential for use as a source for health-promoting traits and should be further evaluated for use as a nutraceutical for the prevention and treatment of colon and liver cancers.     

超临界CO2萃取辣椒红色素工艺条件的研究

本文通过对萃取压力、萃取温度、萃取时间等条件的探索,获得了最佳的工艺参数。实验结果表明,超临界萃取法具有工艺简单、操作安全、产品质量好、萃取效率高等优点。     

山葵油米辣的研制

介绍了山葵油米辣的加工技术及生产工艺的操作要点。对小米辣、菜籽油、山葵和大蒜等因素进行正交试验,结果表明,各因素对产品质量的影响顺序为小米辣>山葵>大蒜>菜籽油,最佳配方为小米辣50%、菜籽油30%、山葵2%、大蒜6%。     

超临界CO2萃取辣椒红色素的研究

本文着重研究了以传统溶剂萃取法得到的辣椒油树脂为原料，以无毒、易得、价廉的ＣＯ２为萃取剂，采用超临界萃取的方法提取辣椒红色素。通过对萃取压力、萃取温度、萃取时间、ＣＯ_２流量等条件的试验，获得了最佳的工艺参数。试验结果表明，超临界萃取法具有工艺简单、操作安全、产品质量好、萃取效率高等优点。     

辣椒制品中铁粉控制技术的研究

总结了近两年韩国对我国辣椒制品中的铁粉超标通报情况,根据通报情况,主要针对辣椒种子粉中的铁粉含量的分布规律进行了实验,并探讨了辣椒制品中的铁粉控制措施.按照文章所提出的控制措施,可将辣椒种子粉中的铁粉含量控制在10×10-6以下.     

超临界二氧化碳精制辣椒红色素的研究

采用超临界二氧化碳萃取技术对有机溶剂萃取的辣椒红粗提物进行提纯、精制,制备高色价、高质量的辣椒红色素产品。研究了萃取压力、萃取时间等因素对产品色价及收率的影响,添加夹带剂对萃取效果的影响,得到较佳的工艺条件为：萃取压力17MPa(添加夹带剂)、14MPa(添加夹带剂),萃取时间4h。结果：未添加夹带剂产品色价由原来的60提高到150,产品收率为93％;加有夹带剂的产品比未加夹带剂的产品色价高出20,产品收率高2％;辣素含量更低,基本无法检出：溶解性更好,无不溶物：脱辣、脱臭效果好,不含任何异味、杂味。     

水溶性辣椒红色素制备及其应用研究

对水溶性辣椒红色素的制备、稳定性及其应用进行了初步的研究，提出了较为理想的实验方案。     

Mechanical Means of Enhancing Drying Rates: Effect on Drying Kinetics and Quality

The effect of various pretreatments on drying kinetics as well as quality parameters of selected vegetables and fruits was studied experimentally in a convective dryer. The pretreatments tested include application of pinholes and drilled holes of different diameters and densities, blanching and freezing. Potato, cassava, dragon fruit and red chilli were used as the sample drying materials. As expected, increase of the diameter and density of the holes under fixed drying conditions increased the drying rate. Samples with drilled holes showed better drying performance than those with pinholes. The improvement of the drying rate was found to be dependent on the physical properties and the initial moisture content of the material. Results show that the drying performance of the products that possess a skin of low moisture diffusivity, such as chilli, can be improved significantly by blanching and making perforations in the skin. Overall changes of color and volume shrinkage during drying of the samples with and without holes were similar. The effect of different modes of heat input, such as convection, conduction and radiation, on the drying performance of the treated samples was also experimentally investigated. On-off type controllers were used to regulate the power of the heaters and maintain the product temperature within a range of pre-set values. Convection combined with radiation displayed the highest drying rate.     

提取工艺对辣椒籽油品质及香气成分的影响

为选择较优辣椒籽油制备工艺,以氧化值、酸价、色泽、脂肪酸组成、挥发性物质等为指标,比较酶解-乙醇辅助法和乙醇常温浸提法2种制备工艺对辣椒籽油的品质及香气成分的影响。结果表明:酶解-乙醇辅助法和常温浸提法2种制备工艺所得辣椒籽油均呈橙黄色,酸价值≤4.0 mg/g,过氧化值≤12meq/kg;辣椒籽油中辣椒素含量分别为1.46,0.54mg/g。制备工艺对脂肪酸组成影响不显著(P0.05),对含量影响显著(P0.05);辣椒籽油饱和脂肪酸含量分别为14.89%和16.3%,多不饱和脂肪酸分别为69.8%和70.87%。可见辣椒籽油中多不饱和脂肪酸含量丰富,酶解-乙醇辅助法工艺能够显著降低饱和脂肪酸含量。酶解-乙醇辅助法中鉴定出挥发性物质56种,多于常温浸提法的52种和市售辣椒油的42种。可见,酶解-乙醇辅助法相对常温浸提法而言,有助于辣椒油品质的提升。