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首页> 外文学位 >Influence of solvent extraction, maturity stage, and thermal treatment on the determination of capsaicin in capsicums (Capsicum annuum spp.) and their products.
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Influence of solvent extraction, maturity stage, and thermal treatment on the determination of capsaicin in capsicums (Capsicum annuum spp.) and their products.

机译：溶剂提取，成熟阶段和热处理对辣椒及其制品中辣椒素测定的影响。

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摘要

The rapid increase and consumption of ethnic foods has motivated the search for improved methods to evaluate the quality and pungent characteristics of capsicum products. In addition, little information is available about pungency changes during the ripening stage of capsicums, as well as changes during their heating. Accordingly, the objectives were: (a) to evaluate different organic solvents on the extraction efficiency of capsaicinoids in hot salsas; (b) to evaluate the composition, aroma, and pungency in commercial serrano peppers (Capsicum annuum) at three maturity stages: green, yellow, and red; and (c) to evaluate the thermal degradation of capsaicin in different matrixes under conventional and microwave heating.; Magnetic stirring for 10 min extracted 95% of capsaicin in Cayenne pepper compared with a 1-h Goldfish extraction using 95% ethanol. No difference was found among different solvents on the extraction efficiency of dry Cayenne pepper, but diverse results were obtained from hot salsas. Extraction efficiency was affected by texture, capsaicin content, and sample preparation. Salsas labeled as "mild", "medium", and "hot" covered a broad range of pungency levels with some of them overlapping independent of the label.; In serrano peppers, the red stage contained more soluble solids. The sugar/acid ratio was higher for the yellow and red stages. No difference was found in titratable acidity or the capsaicin content in different maturity stages. The three stages showed differences in the electronic nose mapping. Untrained panelists were unable to identify different stages and discriminate which sample had the highest intensity in aroma.; Thermal degradation of capsaicin was evaluated in different matrixes (pure capsaicin, palmitic acid, soybean oil, a mixture of palmitic acid-soybean oil, and Cayenne pepper in soybean oil) heated in conventional and microwave ovens. Degradation of pure capsaicin and capsaicin in palmitic acid during conventional heating followed a pseudo first-order reaction rate. Activation energy was calculated as 9.3 Kcal/mol. No degradation was observed during the conventional heating of capsaicin and Cayenne pepper in a soybean oil matrix. In the mixed palmitic acid-soybean oil, capsaicin degradation was observed at high concentrations of palmitic acid. No degradation was detected in any matrix during microwave heating.
机译：民族食品的快速增长和消费促使人们寻求改进的方法来评估辣椒产品的质量和刺激性特征。另外，关于辣椒成熟期的刺激性变化以及加热过程中的变化的信息很少。因此，目标是：（a）评价不同有机溶剂对热辣酱中辣椒素类化合物的提取效率； （b）评估三个成熟阶段：绿色，黄色和红色的商品塞拉诺辣椒（辣椒）的成分，香气和辛辣度； （c）评估在常规和微波加热下辣椒素在不同基质中的热降解；磁力搅拌10分钟，从辣椒中提取95％的辣椒素，而用95％乙醇提取1小时的金鱼。在不同的溶剂中，干辣椒的提取效率没有差异，但是从热辣酱中获得了多种结果。提取效率受质地，辣椒素含量和样品制备的影响。标记为“轻度”，“中等”和“热”的辣调味汁涵盖了广泛的辛辣程度，其中有些辣味重叠而与标签无关。在塞拉诺辣椒中，红色阶段含有更多的可溶性固体。黄色和红色阶段的糖/酸比率较高。在不同的成熟阶段，可滴定的酸度或辣椒素含量没有差异。这三个阶段显示出电子鼻映射的差异。未经培训的小组成员无法确定不同的阶段，也无法区分哪个样品的香气强度最高。在常规和微波炉中加热的不同基质（纯辣椒素，棕榈酸，大豆油，棕榈酸-大豆油和辣椒中的辣椒粉混合物）中评估辣椒素的热降解。在常规加热期间，纯净辣椒素和辣椒素在棕榈酸中的降解遵循伪一级反应速率。活化能经计算为9.3Kcal / mol。在大豆油基质中常规加热辣椒素和卡宴辣椒期间，未观察到降解。在混合的棕榈酸-大豆油中，在高棕榈酸浓度下观察到辣椒素降解。在微波加热期间，在任何基质中均未检测到降解。

著录项

  • 作者

    Rocha-Herrera, Alfonso Rafael.;

  • 作者单位

    Iowa State University.;

  • 授予单位 Iowa State University.;
  • 学科 Agriculture Food Science and Technology.
  • 学位 Ph.D.
  • 年度 1997
  • 页码 161 p.
  • 总页数 161
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 农产品收获、加工及贮藏;
  • 关键词

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