硫磺熏蒸对干辣椒二氧化硫残留及其品质的影响
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摘要
为规范辣椒硫熏工艺,减少二氧化硫残留,模拟中小农户硫磺熏蒸干辣椒,研究硫熏时间、硫熏浓度和硫熏次数对干辣椒二氧化硫残留量及其品质的影响,并研究硫熏辣椒在25℃贮藏150 d期间二氧化硫残留动态变化及其品质的变化。结果表明:硫磺熏蒸对辣椒中二氧化硫残留量的影响显著(p <0.05),二氧化硫残留量随着硫熏时间、硫熏浓度和硫熏次数的增加而增加;硫熏对辣椒中的辣椒碱、可溶性糖含量影响不显著(p> 0.05),但可以抑制辣椒红色素在高温条件下降解及维生素C的降解;硫熏也可以使辣椒在干制过程中L*、a*值降低,增加辣椒的亮度和红色度。辣椒贮藏期间,其二氧化硫残留量随贮藏时间的延长呈下降趋势;硫熏组辣椒中辣椒碱含量、辣椒红色素含量、a*和维生素C含量均显著高于空白组(p <0.05),而硫熏组辣椒L*和可溶性糖含量与空白组无显著性差异(p> 0.05)。综合辣椒硫熏后二氧化硫残留含量及其品质的变化,建议辣椒硫熏工艺为:硫熏时间8～10 h,硫熏浓度≤0.3 g/kg(以鲜重计),硫熏次数为1次;辣椒经过硫磺熏蒸,可以延缓辣椒贮藏期间的品质劣变,且二氧化硫残留量对辣椒质量安全影响较小。
In order to regulate the sulfur fumigation process of chillies and reduce sulfur dioxide residues,simulated small and medium sized households sulfur fumigation of dried chillies,the effect of sulfur smoke time,sulfur concentration and sulfur times on sulfur dioxide residue and quality of dried chillies,and the dynamic changes of sulfur dioxide residue and quality changes during the storage of sulfur smoked chillies were studied.The results showed that the sulfur fumigation had a significant effect on the residual sulfur dioxide contents in chilli( p < 0.05),and the sulfur dioxide residue increased with the increaseing of sulphur-burning time,sulphur smoke concentration and sulphur-burning times. The effect of sulfur on the contents of capsaicin and soluble sugar in chilli was not significant( p > 0.05),but it could inhibit the degradation of capsanthin under high temperature conditions and the degradation of vitamin C.Sulfur could also reduce the L* and a* values of the chilli during the drying process,and increase the brightness and redness of the chili.During the storage period of chilli,the sulfur dioxide residue decreased with the extension of storage time. The capsaicin contents,capsanthin contents,a*,and vitamin C contents in the sulfur group were significantly higher than those in the blank group( p < 0.05).There was no significant difference in the L*and soluble sugar contents between the sulfur group and the blank group( p > 0.05). After comprehensively analyzing the sulfur dioxide residual contents and quality changes after chilli sulfur smoked,it was recommended that the chilli sulfur fumigation process was as follows: The time of sulfur smoked was 8～10 h,the concentration was lower than 0.3 g/kg( in fresh weight) and the times was one time.The chillies fumigated with sulfur could delay the quality deterioration of chillies during storage,and the residual sulfur dioxide had little effect on the quality and safety of chillies.
In order to regulate the sulfur fumigation process of chillies and reduce sulfur dioxide residues,simulated small and medium sized households sulfur fumigation of dried chillies,the effect of sulfur smoke time,sulfur concentration and sulfur times on sulfur dioxide residue and quality of dried chillies,and the dynamic changes of sulfur dioxide residue and quality changes during the storage of sulfur smoked chillies were studied.The results showed that the sulfur fumigation had a significant effect on the residual sulfur dioxide contents in chilli( p < 0.05),and the sulfur dioxide residue increased with the increaseing of sulphur-burning time,sulphur smoke concentration and sulphur-burning times. The effect of sulfur on the contents of capsaicin and soluble sugar in chilli was not significant( p > 0.05),but it could inhibit the degradation of capsanthin under high temperature conditions and the degradation of vitamin C.Sulfur could also reduce the L* and a* values of the chilli during the drying process,and increase the brightness and redness of the chili.During the storage period of chilli,the sulfur dioxide residue decreased with the extension of storage time. The capsaicin contents,capsanthin contents,a*,and vitamin C contents in the sulfur group were significantly higher than those in the blank group( p < 0.05).There was no significant difference in the L*and soluble sugar contents between the sulfur group and the blank group( p > 0.05). After comprehensively analyzing the sulfur dioxide residual contents and quality changes after chilli sulfur smoked,it was recommended that the chilli sulfur fumigation process was as follows: The time of sulfur smoked was 8～10 h,the concentration was lower than 0.3 g/kg( in fresh weight) and the times was one time.The chillies fumigated with sulfur could delay the quality deterioration of chillies during storage,and the residual sulfur dioxide had little effect on the quality and safety of chillies.
引文
[1]雒丽丽,王海波,刘汉霞,等.离子色谱法测定食品中的二氧化硫[J].食品科技,2011(8):297-299.
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[11]王莉莎.食品中二氧化硫快速定量检测技术的研究[D].重庆:西南大学,2015.
[12]李锋,董彩军,沈素香,等.红辣椒中辣椒素的高效液相色谱测定方法研究[J].中国调味品,2015(7):126-128.
[13]宋金凤,张松岩,唐丹舟,等.辣椒及其制品中红色素测定——分光光度法[J].食品研究与开发,2001,22(3):57-59.
[14]中华人民共和国卫生部.GB 5009.86-2016食品中抗坏血酸的测定[S].北京:中国标准出版社,2016.
[15]乔富廉.植物生理学实验分析测定技术[M].北京:中国农业科技出版社,2002.
[16]赵海霞,刘伟,曹晖,等.硫磺熏蒸对山药中二氧化硫含量的影响[J].齐鲁药事,2009,28(3):176-179.
[17]段素敏,孔铭,张艳波,等.硫磺熏蒸当归二氧化硫残留与内在质量变化相关性[J].中国实验方剂学杂志,2016(21):41-44.
[18]郭建明,郭祀远.辣椒的风味化学及其在调味品中的应用[J].中国调味品,1998(7):2-5.
[19]Legin G Y.Capsaicin and its analogs:Properties,preparation and applications(a review)[J].Pharmaceutical Chemistry Journal,1996,30(1):60-68.
[20]赵新月,李妍琳,闻月冰,等.温度和光照对辣椒红色素稳定性的影响[J].辽宁农业职业技术学院学报,2015,17(3):7-8.
[21]张志强,江英,田丽萍.辣椒红色素的稳定性及在食品中的应用研究[J].中国调味品,2006(4):32-35.
[22]王海佳.紫外分光光度法研究维生素C的稳定性及蔬果和果汁中含量的测定[D].太原:山西医科大学,2015.
[23]李华.维生素C稳定性研究[J].食品科学,1989(9):3-5.
[24]Sayavedra-Soto L A,Montgomery M W.Inhibition of polyphenoloxidase by sulfite[J].Journal of Food Science,2010,51(6):1531-1536.
[2]徐为霞,郭智广,王毅红,等.蔬菜中二氧化硫残留结果的调查与风险评估[J].安徽农业科学,2013,41(15):6892-6893.
[3]Lester M R.Sulfite sensitivity:Significance in human health[J].Journal of the American College of Nutrition,1995,14(3):229.
[4]中华人民共和国卫生部.GB 2760-2011食品添加剂使用标准[S].北京:中国标准出版社,2011.
[5]严治平.干菜中二氧化硫检测方法探讨与研究[J].河南农业,2015(5):27-27.
[6]陆兔林,单鑫,李林,等.中药材硫磺熏蒸及其现代加工技术研究进展[J].中国中药杂志,2014,39(15):2791-2795.
[7]中华人民共和国卫生部.卫生部关于禁止用硫磺熏蒸干辣椒的批复[J].中国食品卫生杂志,2003(3):272.
[8]鲁琳,高燕红,黄湘东,等.2004-2006年广东省部分食品中残留二氧化硫的快速检测结果分析[J].中国卫生检验杂志,2007,17(1):116-116.
[9]陈燕秋,王朝影,李秀娟,等.海南省2009年食品污染物监测状况分析[J].中国热带医学,2010,10(10):1287-1288.
[10]刘振林,李光.南京市市售部分干货中二氧化硫残留调查分析[J].食品安全质量检测学报,2016,7(5):1818-1821.
[11]王莉莎.食品中二氧化硫快速定量检测技术的研究[D].重庆:西南大学,2015.
[12]李锋,董彩军,沈素香,等.红辣椒中辣椒素的高效液相色谱测定方法研究[J].中国调味品,2015(7):126-128.
[13]宋金凤,张松岩,唐丹舟,等.辣椒及其制品中红色素测定——分光光度法[J].食品研究与开发,2001,22(3):57-59.
[14]中华人民共和国卫生部.GB 5009.86-2016食品中抗坏血酸的测定[S].北京:中国标准出版社,2016.
[15]乔富廉.植物生理学实验分析测定技术[M].北京:中国农业科技出版社,2002.
[16]赵海霞,刘伟,曹晖,等.硫磺熏蒸对山药中二氧化硫含量的影响[J].齐鲁药事,2009,28(3):176-179.
[17]段素敏,孔铭,张艳波,等.硫磺熏蒸当归二氧化硫残留与内在质量变化相关性[J].中国实验方剂学杂志,2016(21):41-44.
[18]郭建明,郭祀远.辣椒的风味化学及其在调味品中的应用[J].中国调味品,1998(7):2-5.
[19]Legin G Y.Capsaicin and its analogs:Properties,preparation and applications(a review)[J].Pharmaceutical Chemistry Journal,1996,30(1):60-68.
[20]赵新月,李妍琳,闻月冰,等.温度和光照对辣椒红色素稳定性的影响[J].辽宁农业职业技术学院学报,2015,17(3):7-8.
[21]张志强,江英,田丽萍.辣椒红色素的稳定性及在食品中的应用研究[J].中国调味品,2006(4):32-35.
[22]王海佳.紫外分光光度法研究维生素C的稳定性及蔬果和果汁中含量的测定[D].太原:山西医科大学,2015.
[23]李华.维生素C稳定性研究[J].食品科学,1989(9):3-5.
[24]Sayavedra-Soto L A,Montgomery M W.Inhibition of polyphenoloxidase by sulfite[J].Journal of Food Science,2010,51(6):1531-1536.