摘要
辛辣味和颜色是干红辣椒重要的评价指标,二者取决于辣椒素类物质含量和色价。不同贮藏条件对干红辣椒的辣椒素类物质含量及色价具有很大的影响。研究结果表明,贮藏期间干红辣椒的辣椒素类物质含量和色价遵循二次动力学方程逐渐降低;贮藏温度低、与空气接触量少和水分含量低的干红辣椒在贮藏期间辣椒素类物质和色价损失率小。
Different kinds of dry red peppers have specific contents of capsaicinoid and color values. And the two indexes can be significantly influenced by storage conditions. The results showed that the contents of capsaicinoids and color values of dry red peppers decreased gradually and followed a quadratic kinetics model during storage. Dry red peppers with low water content stored at low temperature and air exposure exhibited smaller loss in capsaicinoids contents and color values.
作者
付杨
黄雨婷
黄紫霖
贾冬英
迟原龙
姚开
FU Yang HUANG Yu-ting HUANG Zi-lin JIA Dong-ying CHI Yuan-long YAO Kai(College of Light Industry and Food, Sichuan University, Chengdu 610065 College of Medicine and Nursing, Chengdu University, Chengdu 610106)
出处
《食品科技》
CAS
北大核心
2016年第11期38-42,共5页
Food Science and Technology
基金
国家自然科学基金项目(31371775)
关键词
干红辣椒
贮藏条件
辣椒素类物质
色价
dry red peppers
storage conditions
capsaicinoids
color values
