摘要:
为了探究辣椒素和二氢辣椒素在辣鸭脖卤制过程中的迁移情况,本研究采用高效液相(HPLC)法检测卤制过程中辣椒提取液和辣鸭脖肉中的辣椒素和二氢辣椒素含量变化。结果显示,在卤制0~15 min期间,辣椒素和二氢辣椒素含量在卤水中明显减少,辣椒素从0.061 mg/mL降至0.013 mg/mL,二氢辣椒素从0.017 mg/mL降至0.004 mg/mL,而在卤鸭脖中,辣椒素和二氢辣椒素的含量显著增加,辣椒素增至0.158 mg/mL,二氢辣椒素增至0.063 mg/mL,在15 min后,卤水和卤鸭脖中的辣椒素和二氢辣椒素均呈波动变化,卤制45 min后辣椒素和二氢辣椒素从卤水至卤鸭脖的迁移率分别为92.3%、94.4%,表现了其在100℃的卤制条件下良好的热稳定性。本研究表明,可采用辣椒提取液卤制鸭脖产品,以辣椒主效成分辣椒素和二氢辣椒素的含量变化来控制卤制过程,为实现酱卤制品辣度的标准化生产提供研究基础。
Abstract:
In order to explore the migration law of Capsaicin and Dihydrocapsaicin during the process of duck neck bittern,High-performance liquid chromatography(HPLC)was used to detect the content variation of capsaicin and dihydrocapsaicin in extract and duck neck during the bittern process.The results showed that the content of capsaicin and dihydrocapsaicin decreased significantly in the bittern during 15 minutes,the capsaicin decreased from 0.061 mg/mL to 0.013 mg/mL and the dihydrocapsaicin decreased from 0.017 mg/mL to 0.004 mg/mL.In the stewed duck neck,the content of capsaicin and dihydrocapsaicin increased significantly,capsaicin increased to 0.158 mg/mL and dihydrocapsaicin increased to 0.063 mg/mL.After 15 minutes,the contents of capsaicin and dihydrocapsaicin in the bittern and duck neck have fluctuated up to down. After 45 minutes of cooking,the mobility of capsaicin and dihydrocapsaicin from bittern to duck neck were 92.3% and 94.4%,showing good thermal stability under 100℃ of cooking conditions.This study showed that the duck neck product can be bitterned with the extract of capsicum,then the bittern process can be controlled by the change of the main components of capsicum and dihydrocapsaicin,which provides a research basis for the standardized production of the duck neck.
下载:
