| Capsicum,an annual or perennial plant plant of the Solanaceae family,spread rapidly in our country after the 17 th century.Capsaicin is rich in nutrients,at present,the capsicum processing industry has not only stayed in the traditional rough processing,but also continue to develop to the fine processing of capsicum.Capsaicin,which is found only in capsicum,is “Soft gold” and is in great demand both at home and abroad.The Chinese are behind developed countries in extracting,purifying and processing capsaicin,which is suitable for industrial mass production,therefore,this experiment through the extraction and purification of capsaicin optimization process for the realization of industrial capsaicin processing to provide theoretical support and data support.In addition,with the rapid development of capsicum industry,special-purpose capsicum came into being.In order to provide data support for the development of special capsicum industry,57 capsicum varieties were compared with capsaicin and main antioxidant in different parts of capsicum and different drying methods.The main findings of the study are as follows.(1)The ultrasonic-assisted alkaline ethanol extraction of capsaicin was optimized by single factor and orthogonal design,and the optimum extraction conditions were determined according to the capsaicin content.Optimization results: the ratio of material to liquid was1:5,80% ethanol and10% naoh of the extraction volume was added as the extractant,and the extraction was assisted by 35℃ ultrasound for 60 min.(2)The adsorption and desorption effects of 8 kinds of macroporous resins were compared and analyzed.The influences of p H value,ethanol concentration,p H value and ethanol concentration of eluent on the adsorption and desorption effects were investigated.D101 macroporous resin was selected to screen the adsorption flow rate,desorption flow rate and capsaicin concentration of sample solution.The results showed that D101 macroporous resin had the best adsorption and desorption of capsaicin when the concentration of capsaicin was 2.14 mg/m L,p H 7,40% ethanol solution,p H9,80% ethanol elution solution,0.8 m L/min sample flow rate and 1 m L/min flow rate were eluted.The purity after purification(45%)was 5 times higher than that before purification(9%).(3)The highest VC content of 57 capsicum cultivars was 8.285 mg/g and 8.262 mg/G respectively.The pepper variety with the lowest VC content was BN5351,with the content of 3.75 mg/g,the variety with the highest total flavonoid content was CHO26,and the variety with the lowest VC content was chaotianwang,with the content of 11.86 mg/G and3.39 mg/g,respectively,the lowest content of capsicum was Huali 902 with the content of12.08 and 8.02 mgg,the highest content of Carotenoid was bole Tianjiao 1 with the content of 22.17 mgg,and the lowest content of capsicum was 21-6 with the content of 10.21 mgg BN5153 had the highest capsaicin content,while Derlon 10 had the lowest,with 15.98 and5.47 mg/g,respectively.The main components of capsaicin and antioxidant compounds in57 capsicum cultivars were determined by principal component analysis.The first component was VC,total flavonoids and Carotenoid,the second principal component is capsaicin and total phenolics,and 57 pepper varieties were evaluated by principal component analysis model.The results showed that the highest comprehensive score was Bole Tianjiao No.1,huanggu 993 had the lowest comprehensive score,and different methods had different results.The antioxidant capacity of punctual three cherry pepper was the strongest,while that of Chulong 297 was the weakest,the antioxidant capacity of Yushanhong no.7,313 Chaotianjiao and Yushanhong No.10 was the strongest and Chulong297 was the weakest by DPPH method.The ability of scavenging DPPH free radical was found to be significantly stronger in different parts of chilli seed than in other parts of chilli seed,the highest antioxidant capacity was found in placentas by FRAP,which was consistent with the analysis of nutritional quality differences in different parts,such as VC,total flavonoids,total phenols and Carotenoid.The results showed that capsaicin was positively correlated with total phenol and antioxidant capacity(FRAP)(p < 0.01),and with Carotenoid(p < 0.05)There was a significant negative correlation between VC content and water content(p < 0.05).The Carotenoid was positively correlated with total flavonoids(p< 0.01),negatively correlated with L value of light and shade,and negatively correlated with antioxidant power(DPPH)(p < 0.01)There was also a significant negative correlation between total flavonoids and antioxidant capacity(DPPH)(p < 0.01).The red-blue Value A* was negatively correlated with the brightness value L *(p < 0.05)and positively correlated with the yellow-blue value b *(p < 0.01)The contents of VC(13mg/g)and capsaicin(19.54 mg/g)in placenta were the highest in different parts of chilli variety CHO26.The contents of total flavonoids(11.39 mgkg),total phenols(12.11 mgkg)and Carotenoid(18.12 mgkg)in pericarp were the highest.The contents of VC,total flavone,total phenol,Carotenoid and capsaicin in seeds were the lowest,4.9,0.35,7.91,0.24.48 mg/G respectively.(4)Indoor air drying was beneficial to the retention of VC,60 ° C hot air drying was beneficial to the retention of total flavonoids,50 ° C hot air drying was beneficial to the retention of total phenols and Carotenoid,and 40 ° C hot air drying was beneficial to the retention of capsaicin,in order to keep more active ingredients and improve production efficiency,50 ° C hot air drying was the best choice for capsicum drying,and different methods for determining antioxidant activity had different results after drying,the DPPH radical scavenging rate of 80 ° C hot air drying was the highest,while the antioxidant capacity of FRAP was the highest in indoor air drying There was no significant correlation between antioxidant quality and color of dried pepper(p > 0.05).The color of dried pepper turned dark. |
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