Effect of Sulfur Fumigated on Sulfur Dioxide Residue and Quality of Dry Chilli
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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。Abstract: 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.
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Keywords:
- sulfur-fumigation /
- dry chilli /
- sulfur dioxide residue /
- quality /
- storage
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