16个优良朝天椒组合干制品质分析与评价

目的筛选适宜干制加工用的朝天椒新品种,并进行干椒样品间的品质综合评价。方法测定可溶性糖、辣椒素、二氢辣椒素、类胡萝卜素等主要品质指标,针对品质指标进行数据的统计分析、相关性分析和隶属函数分析,并对供试样品进行聚类分析。结果相关性分析表明,供试样品辣椒素、二氢辣椒素和斯科维尔指数三者间存在极显著正相关性;通过隶属函数分析,筛选出高斯科维尔指数(64334.44 SHU)和高类胡萝卜素含量(113.42 mg/100 g)样品1个,编号为T1823;通过聚类分析,将所有样品划分为4种类型,其中较适于干制加工的朝天椒样品5个。结论该研究为朝天椒干制加工适宜性原料筛选提供了科学依据,也为朝天椒干制加工专用品种的选育提供理论参考。

Analysis and evaluation of drying quality of 16 excellent pod pepper materials

Objective To screen new varieties of Chaotian pepper suitable for drying and processing, and evaluate its quality comprehensively. Methods The main quality indicators such as soluble sugar, capsaicin, dihydrocapsaicin, carotenoids were determined. According to the quality indicators, the data passed statistical analysis, correlation analysis and membership function analysis, and cluster analysis was performed on the test samples. Results Correlation analysis showed that there was a significant positive correlation among capsaicin, dihydrocapsaicin and Scoville index. Through membership function analysis, one sample with high Scoville index (64334.44 SHU) and high carotenoid content (113.42 mg/100 g) was screened out, numbered T1823. All samples were divided into four types by cluster analysis, among which five pod pepper samples were more suitable for dry processing. Conclusion This study provides a scientific basis for the selection of suitable raw materials for the dry processing of pod pepper, but also provides a theoretical reference for the breeding of special varieties for dry processing of pod pepper.