粉碎度对辣椒籽成分溶出效果的影响

沈文娇1; 2; 3; 何新益1; 2; 3; *; 冯长禄4; 刘斌4

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DOI:10.3969/j.issn.1005-6521.2018.01.016

食品研究与开发:2018,39(1):78-82

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粉碎度对辣椒籽成分溶出效果的影响

沈文娇1，2，3，何新益1，2，3，*，冯长禄4，刘斌4

(1.天津农学院食品科学与生物工程学院，天津300384；2.天津市农副产品深加工技术工程中心，天津 300384；3.天津市科教兴农集成创新示范基地，天津300384；4.天津市鸿禄食品有限公司，天津 301713)

Effect of Crushing Degree on the Dissolution Content of Chilli Seed

SHEN Wen-jiao1，2，3，HE Xin-yi1，2，3，*，FENG Chang-lu4，LIU Bin4

(1.Department of Food Science and Biotechnology，Tianjin Agriculture University，Tianjin 300384，China；2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing，Tianjin 300384，China；3．Tianjin Agricultural Innovation Demonstration Base for Integration of Technology and Education，Tianjin 300384，China；4.Tianjin Hong Lu Food Co.，Ltd.，Tianjin 301713，China)

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投稿时间：2017-06-13

中文摘要: 通过对辣椒籽进行粗粉碎，选择3个粉碎度对不同粉碎度辣椒籽的营养成分及活性物质溶出含量进行分析。结果表明，粉碎度对辣椒籽营养成分溶出含量有一定影响。其中，粉碎度对油脂和辣椒素的溶出含量影响极显著（P＜0.01）。60目辣椒籽中脂肪溶出含量最高，可达到32.83%。40目辣椒籽黄酮溶出含量分别达到最高209.126mg/100 g。辣椒素溶出含量随着粉碎度的增大而增加，当粉碎度达到60目时，其辣椒素可达到10.26mg/100 g，斯克维尔指数为1 583，辣度级别达到4级。

中文关键词: 辣椒籽粉碎度溶出效果

Abstract:The effect of chilli seed crushing degree on the main nutrient content and the dissolution rate of active substances were studied.The results showed that the degree of crushing had a certain effect on the dissolution content of nutrient in chilli seed.The crushing degree had significant effect on the dissolution of oil and capsaicin（P ＜0.01）.The content of fat in the 60 mesh chilli seeds was the highest，reaching 32.83%.The content of flavonoids in the 40 mesh chilli seed was the highest，reaching 209.126mg/100 g.The dissolution content of capsaicin can increase with the increase of crushing degree.When the degree of crushing reaches 60 mesh，the capsaicin can reach 10.26mg/100 g，SHU was 1 583，and the Spicy of chilli seed was 4.

keywords: chilli seed crushing degree dissolution effect

文章编号：201801016 中图分类号： 文献标志码：

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作者	单位
沈文娇1，2，3，何新益1，2，3，*，冯长禄4，刘斌4	1.天津农学院食品科学与生物工程学院，天津300384；2.天津市农副产品深加工技术工程中心，天津 300384；3.天津市科教兴农集成创新示范基地，天津300384；4.天津市鸿禄食品有限公司，天津 301713

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SHEN Wen-jiao1，2，3，HE Xin-yi1，2，3，*，FENG Chang-lu4，LIU Bin4

1.Department of Food Science and Biotechnology，Tianjin Agriculture University，Tianjin 300384，China；2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing，Tianjin 300384，China；3．Tianjin Agricultural Innovation Demonstration Base for Integration of Technology and Education，Tianjin 300384，China；4.Tianjin Hong Lu Food Co.，Ltd.，Tianjin 301713，China

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