Thermal Stabilities Of Spicy Condiments And Their Identifications From Adulteration

Pepper is a kind of dry ripe fruit of the plant.It is not only a good condiment but also a precious medicinal herb.Pepper contains a variety of amide compounds(including piperine,piperyline,pepper oil base,etc.)and volatile oil.The main chemical components of Sichuan pepper are alkaloids,amides,lignin,volatile oil and fatty acid,etc.Hot pepper is another kind of fruit of solanaceae herbaceous plants and their variations,containing some spicy ingredients,such as capsaicin and dihydrocapsaicin,volatile oil,protein,vitamin C,carotene and capsanthin.Pepper,Sichuan pepper,and hot pepper all have some medicinal effects on cardiovascular system,digestive system,and immune system.The spicy substances inside are believed to play an important role in many aspects including antibacterial,corrosion and oxidation resistance.Pepper,Sichuan pepper,and hot pepper are three main spicy condiments in China.The flavor substances including terpenes,alcohols,alkaloid,lipid,and aromatic flavor.The special aromatic smell can improve the bad smell of food and increase appetite,which has been widely used in cooking and food processing.Due to the wide range of uses and big market demand,the adulterations of commercially available spicy condiments occur often.Their quality supervisions mainly depends on the sensory evaluation,microscopy system and the inspectors with experience.These kind of examinations are lack of scientific judgment.Our research was carried out as follows:1.The thermal properties of pepper,Sichuan pepper,and hot pepper in the air were measured by differential scanning calorimetry(DSC)and thermal gravimetric method(TG).The thermal stabilities and thermal degradation processes of above three kinds of peppers were studied.Their thermal decomposition processes and the storage conditions were determined scientifically by a thermal analysis method,which provide the basis for their rational use and preservation.2.Hermal scanning maps of three kinds of peppers from different area were determined.This thermal analysis method has its unique features in the identifications of adulteration of spicy condiments via the DSC-TG-DTG curve.Compare with the sensory sensory evaluation,microscope system and other traditional methods,this thermal analysis method can provide the scientific basis for quality identification of spicy condiments in a more efficient,accurate and convenient way.3.The alcohol extracts of three kinds of peppers were characterized by the UV-visible absorption spectrum and derivative spectrum.Compare with the data from pure spicy substracts under the same conditions,it is easy to judge or analyze the purity or the adulteration of the spicy sample.This is another scientific method that can be used for the identification of spicy condiments.Further beneficial attempts and research are being made on quality assessments of spicy condiments by using thermal analysis and UV-visible absorption spectrum,providing a positive meaning in rapid identification and quality evaluation of spicy condiments.