Method for rapidly detecting content of capsaicin substances in fresh chili fruits by using surface color of fresh chili fruits

A technology of fruit surface and material content, applied in the direction of color/spectral characteristic measurement, measuring devices, instruments, etc., can solve the problems of complex instrument height, dependence, maintenance troubles, etc.

Pending Publication Date: 2021-04-23
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Current methods for the determination of capsaicinoids require complex processes and are highly dependent on instruments
For example, use high-performance liquid chromatography, ultraviolet spectrophotometry, gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry and near-infrared spectroscopy to determine the content of capsaicinoids, which can be used for chemical analysis and has certain effects , but high-performance liquid chromatography and ultraviolet spectrophotometry are destructive analysis, the experimental reagents are more expensive, and the operation is complicated, etc.
Gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry have high detection sensitivity, but the instruments are expensive and require high technical requirements for operators, maintenance is troublesome, and it is difficult to popularize them
Near-infrared spectroscopy analysis technology has fast analysis speed, no damage to samples, simple operation, and good stability, but there are also problems such as high price of special equipment, heavy modeling workload, and high cost

Method used

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  • Method for rapidly detecting content of capsaicin substances in fresh chili fruits by using surface color of fresh chili fruits
  • Method for rapidly detecting content of capsaicin substances in fresh chili fruits by using surface color of fresh chili fruits
  • Method for rapidly detecting content of capsaicin substances in fresh chili fruits by using surface color of fresh chili fruits

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for quickly detecting the content of capsaicinoids of fresh pepper fruit by surface color, the steps are as follows:

[0027] (1) Prepare the sample to be inspected: choose the ripe fresh capsicum fruit with consistent coloring as the sample to be inspected;

[0028] (2) Detect the color difference L*, a* of the surface of the fresh pepper fruit to be tested; the detection device is a color difference meter.

[0029] Measurement type: reflection measurement, measurement aperture: 8mm, illumination aperture: 11mm, observation light source: D65 light source. Standard observer: 2° standard observer.

[0030] Where L* is the lightness coordinate in the CIE L*a*b* color space system; a* is the chromaticity coordinate of the red-green axis in the CIE L*a*b* color space system.

[0031] Measure the ambient temperature at 0 or 40°C, and the ambient humidity ≤ 85%.

[0032] (3) Determination of capsaicinoids content: the color difference value L* in step (2), a* is s...

Embodiment 2

[0035] Other steps are as in Example 1, which measures an ambient temperature of 25° C. and an ambient humidity of ≤85%. For each material, take uniformly colored fresh peppers and measure their color difference values ​​L* and a* with a color difference meter. The color difference values ​​of 3 parts of each pepper are randomly measured on its surface, and the average value is taken.

Embodiment 3

[0037] A method for establishing a model for quickly detecting the content of capsaicinoids by using the surface color of fresh pepper fruit, the steps are as follows:

[0038] (1) choose fresh capsicum fruit, measure its color difference value L*, a*;

[0039] (2) Prepare capsicum standard substance and reference substance, measure the content of capsaicinoids therein with liquid chromatography system, i.e. the sum of capsaicin and dihydrocapsaicin;

[0040] (3) Establish a regression detection model: establish a regression equation with the color difference value L*, a* and capsaicinoid substance content of pepper, Y (capsaicinoid substance)=-90.583+11.083a*-4.542L*;

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for rapidly detecting the content of capsaicin substances in fresh chili fruits by using the surface color of the fresh chili fruits, which comprises the following steps of: preparing a sample to be detected, detecting the color difference value L*, a* of the surfaces of the fresh chili fruits to be detected, and substituting the color difference value L*, a* into a detection model to obtain the whole fruit capsaicin substance content of the chili sample to be detected. The detection method provided by the invention is simple, rapid, stable and good in repeatability, facilitates screening of new chili varieties and classification of chili commodity grades, and guarantees the quality and production stability of chili products.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for quickly detecting the content of capsaicinoids by using the surface color of fresh pepper fruit. Background technique [0002] Capsicum is an important worldwide vegetable and condiment that is loved by consumers. The flavor of pepper products is mainly determined by comprehensive sensations such as taste (sugar, organic acid), smell (volatile esters, terpenoids, etc.) and spicy pain (capsaicinoids). Among them, capsaicinoids are the main components that constitute the spicy perception of peppers, and have become one of the important indicators for evaluating the quality of peppers. Capsaicin and dihydrocapsaicin are the main components of capsaicinoids, accounting for about 90% of the total capsaicinoids. Therefore, the content of capsaicin and dihydrocapsaicin is often used to indicate the spicy degree of pepper. The current assay methods for capsaicinoid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/25G01N30/02
CPCG01N21/25G01N30/02
Inventor 高佳田玉肖宋占锋朱永清罗芳耀罗静红黄驰王自鹏李浦
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
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