Establishment Of Chemical Information Fingerprint Of Xinjiang Capsicum And Its Application In The Identification Of Pepper Dry Products

The unique geographical conditions and climatic environment of Xinjiang provide sufficient advantages for the growth and drying of pepper.Pepper is an edible and medicinal homologous plant,which is not only rich in nourishment but also has good health functions.The dried-capsicum products are also applied in many fields.In the present study,the drying adaptability of each variety was study and the chemical fingerprint graph of pepper was established based on the identification of pepper dry product varieties.The chemical fingerprint graph of pepper was further applied in the identification of pepper dry products.This chemical fingerprint graph of pepper will provide a theoretical basis for the identification and quality analysis of pepper dry products.The specific contents are as follows:1.The 20 main varieties of pepper in Xinjiang were used asexperimental materials,and phenotypic characteristics,nutritional indicators,and spicy substance content of pepper were extensively evaluated by principal component analysis Then four principal components with a contribution rate of 85.993% were extracted,and the principal component score was calculated.The results indicated that Chaotian pepper has good drying ability in food processing.Secondly,Line pepper and Plate pepper worst.Among them,samples “Xianglawang 1”,“Zunla 9”,and “Chaotianjiao H18-107” have high comprehensive scores,and have high nutritional value.The capsicum varieties were clustered by cluster analysis,and the capsicum was clustered into four groups.The best good clustering results showed that the varieties of the same lineage were strongly correlated.2.The experimental conditions were determined by optimizing the sample extraction method and chromatographic conditions.The fingerprint of pepper samples was established to identify the varieties used in the sample raw materials.It was found that the similarity between samples from the same lineage and the same source.The maximum similarity value is 0.997.At the same time,cluster analysis was performed on 20 pepper varieties,and the clustering results were consistent with the similarity results.3.The quality test and sensory evaluation of the pepper powder on the market showed that all the products meet the requirements.Based on the established pepper fingerprint,the similarity analysis was carried out to identify the varieties of the sample raw materials.The results showed that the raw materials of Wangshouyi,Qinxin,Xiaochu,Hebaigui,Yinjing and Shengyuanlai samples were line pepper,and the raw materials of Mingcheng,Yipingshuang,Zhenjin,Yinhui,Jideli and Teruikeng samples were Chaotian pepper.The volatile aroma components were measured in the samples with high sensory evaluation.The results showed that the volatile substances were different among different chili varieties and the volatile components were different.