高盐辣椒坯的品质研究
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TS264.2

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Quality of High-Salt Chilies
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    摘要:

    通过现有检测技术结合国家相关标准,分析6种高盐剁辣椒坯的理化和气味滋味等品质指标。结果表明:样品中氯化钠质量分数16%~29%,其脆度和亚硝酸盐的差异可能与样品原料产地和保存时间有关。采用顶空固相微萃取技术与气相色谱-质谱联用(HS-SPME-GC-MS)并结合电子鼻进行气味分析表明,6种高盐辣椒坯的主要挥发性成分数量均在20种以上,以酯类和醇类数量居多,初步判定酯类和醇类物质是高盐辣椒坯挥发性成分的主要组分。 利用电子舌比较其差异,得出高盐辣椒坯的风味主要表现在涩味、苦味、鲜味和丰富性等方面。

    Abstract:

    Through the existing testing technology together with national standards, the quality indicators for physical and chemical properties and odor of 6 high-salt chilies were analyzed. The results showed that the content of sodium chloride in the sample ranges from 16%~29%, and most of the physical and chemical indicators were not significantly different. The difference for brittleness and nitrite might be related to the origin and storage time of the raw materials. The odor analysis by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose showed that the six high-salt pepper slabs contained more than 20 kinds of volatiles with esters and alcohols being the most abundant. The electronic tongue analysis found they were different in astringency, bitterness, umami and richness.

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蒋立文,石聪,覃业优,廖卢艳,范茹茹,李跑,周辉,邓放明.高盐辣椒坯的品质研究[J].食品与生物技术学报,2020,39(7):91-98.

JIANG Liwen, SHI Cong, QIN Yeyou, LIAO Luyan, FAN Ruru, LI Pao, ZHOU Hui, DENG Fangming. Quality of High-Salt Chilies[J]. Journal of Food Science and Biotechnology,2020,39(7):91-98.

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  • 在线发布日期: 2020-10-21
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