Representation Research On Fuzzy Pungency For Chili Product Based On Scoville Index

China is one of the largerst pepper-producing countries.According to statistics,the planting area is near8.6X104hm2and the total output in the year2000is5X104～6X104kt. Meanwhile,pepper is the largest vegetable crop in Hunan Province.Pepper's cultivated area recently is about66700hm2in Hunan Province according to incomplete data,which accounts for about8%plant vegetables in Hunan province.Besdies freshing food,pepper processing has become the most promising industry in Hunan Province.However,in the long time,there is lack of appropriate methods of evaluation of classification of chili and its products.The evaluation of pepper raw material quality is mainly based on fruit color and shape while evaluation of spicy degree in chili products as one of the most important evaluation factors has not yet appropriate quantitative standard.The research on apparent pungency of chilli products has become a most important issue in the standardization of pepper product for the scientific research due to the difference of evalation between the apparent pungency and real pungency.lt may well guide pepper industrial development and lead the promotion and consumption of chili industry.The paper mainly focused on the fuzzy pungency of chili with Hunan local style.It consists of the following parts:the study on determination of fuzzy pungency of chili product,the study on fuzzy pungency standard and related calculation and the determination of xanthoxylin in chili product and the effects it's content exerts on the pungency of chili products.Chopped pepper and chili sauce were the main research material in this study.Single factor experiment proved that salt,sugar,oil and total acid had weakening influence on sensory spicy of pepper products by taking quadratic orthogonal rotating combination method which are designed to study the effects of these four factors.Besides, chopped fresh chili was also used as raw material.Linear relationship about weakening apparent pungency has been obtained,which show that the more amount of the each single factor has,the more profound effects it has on the weakening apparent pungency. So based on scoville index,the sensory evaluation of chili product can be demonstrated as no spicy(0°M),light spicy(1°M),mildspicy(2°M),much spicy(3°M),more spicy(4°M),most spicy(5°M),and the calculation formula about fuzzy pungency index was also obtained to exclude the effects of human error and eliminate the one-side effects caused by calculation of apparent pungency merely according to capsaicin.When the constructed formula was used to verify the fuzzy pungency of chili sauce, it is found that index of fuzzy pungency in sample42,48and50skipped distinctively in levels of classificatioin with the traditional senses spicy.A few zanthoxylum,pepper and other spices were found when lable list of ingredient is checked.However,determination of senses spicy degrees often ignore considering xanthoxylin from spices and focuse on the content of capsaicin to present the spicy degree of pepper products.So this study made further improvements in the scoville index formula and take the piquancy from zanthoxylum and pepper into account.Xanthoxylin is main piquancy composition of zanthoxylum bungeanum maxim.But people tend to add other piquancy components products to the material,dut to personal taste,such as chopped pepper and chilli sauce add zanthoxylum,which has influences on the sensory pungency.In this study,xanthoxylin in chilli products was extracted using methanol as extraction solvent with70mL at3.0h and20mL at0.5h.And then HPLC was applied to identify the xanthoxylin,the conditions were as follows:chromatography column was ZORBAXXDB-C18(4.6mm X150mm,5μm) the mobile phase was methanolwater (60:40),the flow rate was0.8mL/min,the detection wavelength was289nm and the column temperature was30℃.The results showed that the concentration of xanthoxylin was within0.001～0.04mg/mL displaying good linearity and the average recovery rate was96.8%and RSD was3.62%.Fuzzy pungency degree of chilli products which added other capsaicinoids was preliminary studied.With organoleptic evaluation on the pungency degree of xanthoxylin and capsaicin,its mass conversion coefficient was got,then the scoville index of xanthoxylin and chilli products were obtained.To sum up,a four element secondary and regression equation which show the influence of acid, salt, total sugar and fat on weakening the real pungency of chili product has been obtained by both single factor experiment and second-order generalized rotation design experimentation in order to eliminate the fuzziness of the present evaluation of chili pungency.On this basis,fuzzy pungency is used to indicate the apparent pungency of pepper products and calculation formula for apparent pungency index is constructed while means of expression about apparent pungency of pepper products(MD value) is explored for the first time.The study has also revised the SHU index formula.