不同品種辣椒的品質特性分析及復水工藝的影響研究

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DOI：10.3969/j.issn.1000-9973.2025.07.011

Analysis of Quality Characteristics of Different Varieties of Chili and Study on Effect of Rehydration Process

SONG Xiao-yan1，JIANG Dian-dian1，GE Yong-tao1，GUO Yu-xin1 . LIU Yu1 ， SUN Wei-xin2，ZHAO Qing2，LIU Ping1 ，XU （1.College of Food and Bioengineering，Xihua University， Chengdu 6l0039， China； 2.Gansu Juguangli Agricultural Technology Co.，Ltd.，Qingyang 744599，China）

Abstract： With three varieties of chili such as Qiubei chili，seven-star chili and Fujian chili king as the objects，the nutrients，color difference，capsaicinoids and volatile flavor substances in them are analyzed.Meanwhile，the efect of rehydration process on the qualityofchili is investigated. The results show that after rehydration，the water content of the three varieties of chili increases by 35%～48% ．Theprotein content decreases by 2.9%～3.19% ，among which，the protein content of seven-star chili decreases most significantly. The fat content decreases by 10.81%～16.95% ， indicating that a large amount of fat dissolves out after rehydration. The changes in the content of ash and capsaicinoids are not significant. After rehydration，the color of the three varieties of chili becomes lighter. A total of 8O volatile flavor substances are detected in the three varieties of dried chili，and the number increases to 96 varieties after rehydration. The increased flavor substances are mainly esters，aldehydes，alcohols and hydrocarbons， which could provide fruity，floral and burnt flavor for chili. This study can providea theoretical basis for the selectionofrawmaterialsforrelated chili products.

Key words： chili quality; rehydration process; physicochemical properties；capsaicinoids; volatile flavor substances

辣椒富含多種營養(yǎng)成分，具有獨特的風味1，深受消費者喜愛。（剩余10442字）