Study On Release During Braising And Rapid Detection Of Capsaicinoids In Dry Red Capsicum

Dry red capsicum is a kind of spice commonly used in sauce and brine products,which mainly endows sauce and brine products with spicy taste and color.The spiciness of capsicum is derived from capsaicinoids(Caps).During the processing of sauce and brine products,its spiciness is affected by the Caps content in capsicum and the conditions of brine cooking.The existing evaluation criteria based solely on the content of Caps in capsicum,which is not sufficient to guide the control of the spiciness in the production of sauce and brine products.Therefore,it is urgent to study the dissolution change regulation of Caps during the brine cooking process of dry red capsicum to guide the production;In addition,the content of Caps fluctuates in the brine during the actual brine production.In order to ensure the stability of the spiciness of the sauce and brine products,it is necessary to determine the Caps content timely to supplement dry red capsicum.The conventional detection methods are time-consuming and can not meet the practical requirement,sensory evaluation is usually used,but it is easily affected by subjective factors.Therefore,the rapid detection of Caps content in brine is a prerequisite for the control of the spiciness of sauce and brine products.Therefore,the Caps content in capsicum samples from different regions and the effect of different stewing conditions on the dissolution rate of Caps in peppers were studied,and the electrochemical method was used to achieve rapid determination of capsaicin,which will create conditions for the selection of dry red capsicum suitable for brine cooking and the precise control of the spiciness of sauce and brine products.The results are as follows:(1)The correlation between the Caps content and the dissolution rate of Caps in dry red capsicum samples was studied.The results showed that the caps contents of 26 capsicum samples from different origins ranged from 0.41 to 10.64 g/kg,among which capsicum with the highest Caps content was No.9 Fujian capsicum,and capsicum with the lowest Caps content was No.26 Anhui capsicum.According to DB43/T 275-2006,26 capsicum samples were graded for spicy degree.The spicy degree of 26 capsicum samples was above grade 5,and the overall spicy degree was relatively high;According to the content of Caps,26 capsicum samples could be grouped into three categories.The Caps dissolution ratios of 26 capsicum samples from different regions ranged from 8.76% to 72.8%.No.22 Sichuan capsicum has the highest dissolution ratio,while No.5 Guizhou capsicum has the lowest dissolution ratio;According to the dissolution ratio of Caps,26 capsicum samples can be grouped into four categories.The results of correlation analysis showed that there was no correlation between the Caps content and their dissolution ratio.Therefore,the Caps content and Caps dissolution ratio of capsicum should be considered simultaneously when selecting capsicum varieties.(2)The effects of key brine cooking process parameters including brine time,oil type,oil content,salt concentration,etc.on Caps dissolution rate were studied.The results showed that with the increasing of brine time,the dissolution ratio of Caps gradually increased,and then gradually kept steady after 50 min;With the increasing of oil content(3.5%~56.0%),the dissolution ratio of Caps gradually increased;As salt concentration(1.0%~20.0%)increased,the dissolution ratio of Caps increased,and became stable when the salt concentration reached 2.5%,then fell sharply when the salt concentration reached 5.0%;The dissolution ratio of Caps obtained by adding different oil was significantly different.The dissolution rate of Caps was between 26.09% and 75.56% by using different oil for brine cooking.Among them,the dissolution ratio of Caps with sunflower oil was the highest,and the dissolution ratio of Caps with soybean oil was the lowest.(3)An unmodified screen-printed electroderapid detection method for capsaicin was established.The optimal parameters for detecting capsaicin with unmodified screen-printed electrode were as follows: 10% ethanol,p H 1 and 80 mmol/L KCl,and Britton-Robison,CH3COOH-CH3 COONa and Na H2PO4-Na2HPO4 electrolyte solutions are all suitable for the determination of capsaicin.Linear calibration curve for capsaicin in the range of 0.80~107.72 ?mol/L was obtained with a detection limit of 0.13 ?mol/L.The method is of good stability,precision and recovery,and can be used as a substitute for HPLC in the determination of capsaicin.