为探究地理标志产品甘谷辣椒产地和品质优势,该研究以甘谷县4个乡镇的土壤、水分及辣椒产品为试验材料,采用国家相关标准和气相色谱-质谱法对其产地环境、产品安全、产品品质及风味物质进行测定和方差分析。结果表明,甘谷辣椒的产地环境和产品安全均能达到绿色食品的标准;产品品质方面,甘谷辣椒含有大量的可溶性糖、维生素C、总辣椒碱、反式辣椒红素、胡萝卜素、粗脂肪、Se、Fe及Ca等营养物质,不同乡镇的辣椒产品品质存在着一定差异,其中礼辛镇辣椒产品的维生素C、反式辣椒红素、铁、不挥发乙醚提取物、胡萝卜素含量最高,分别为772.7 mg/kg、19.53 g/kg、70.4 mg/kg、8.33%、364.0 mg/kg;此外,甘谷辣椒含有45种风味物质,具有浓郁蜜蜡和果辣香味。该研究科学分析和评价了甘谷辣椒良好的生态环境和产品品质,用科学数据证明了甘谷辣椒环境佳、口感好、营养高的特性。
In order to explore the geographical indication product Gangu pepper production area and quality advantages, the soil, moisture, and pepper products of 4 townships in Gangu county were used for the evaluation.The national standards and GC-MS method were used to determine the environment, product safety, product quality, and flavor substances.The results showed that the production environment and product safety of Gangu pepper could meet the standards of green food.In terms of product quality, Gangu pepper contained a large amount of soluble sugar, vitamin C, total capsaicin, trans-capsaicin, carotene, crude fat, Se, Fe, and Ca nutrients.There were certain differences in the quality of pepper products in different towns. Among them, the content of vitamin C, trans-capsanthin, iron, non-volatile ether extract, and carotene in the pepper products of Lixin Town were the highest, which reached 772.7 mg/kg and 19.53 g/kg ,70.4 mg/kg, 8.33%, 364.0 mg/kg respectively.In addition, Gangu pepper contained 45 flavors which with strong beeswax and spicy fruit aromas. This research scientifically analyzed and evaluated the good ecological environment and product quality of Gangu pepper.These scientific data proved that Gangu pepper has the characteristics of good environment, good taste and high nutrition.
[1] 邹学校, 马艳青, 戴雄泽, 等.辣椒在中国的传播与产业发展[J].园艺学报, 2020, 47(9):1 715-1 726.
ZOU X X, MA Y Q, DAI X Z, et al.Spread and industry development of pepper in China[J].Acta Horticulturae Sinica, 2020,47(9):1 715-1 726.
[2] 王兰兰. 甘肃辣椒育种工作现状及发展建议[J].甘肃农业科技, 2021, 52(3):74-79.
WANG L L.Present situation and development suggestion of pepper breeding in Gansu[J].Gansu Agricultural Science and Technology, 2021, 52(3):74-79.
[3] 王韫玉. 乡村产业振兴发展路径与对策建议:以甘肃省甘谷县辣椒产业为例[J].新西部, 2021(S1):93-95.
WANG Y Y.The development path and countermeasures of rural industry revitalization:Taking the pepper industry in Gangu County, Gansu Province as an example [J].New West, 2021(S1):93-95.
[4] 唐瑞永, 尹艳兰, 梁更生, 等.天水市辣椒生产现状及发展建议[J].安徽农业科学, 2018, 46(31):208-209;214.
TANG R Y, YIN Y L, LIANG G S, et al.Production situation and development strategies of Capsicum in Tianshui[J].Journal of Anhui Agricultural Sciences, 2018, 46(31):208-209;214.
[5] DISCALA K, CRAPISTE G.Drying kinetics and quality changes during drying of red pepper[J].LWT-Food Science and Technology, 2008, 41(5):789-795.
[6] 国家环境保护总局《水和废水监测分析方法》编委会.水和废水监测分析方法[M]第四版.北京:中国环境科学出版社, 2002:200-284;346-349.
The State Environmental Protection Administration the Water and Wastewater Monitoring Analysis Method Editorial Board.Water and Wastewater Monitoring Analysis Method[M].4th Edition.Beijing:China Environmental Science Press,2002:200-284;346-349.
[7] 于冬菊. 蔬菜供应链质量安全管理体系研究[D].济南:山东大学, 2020.
YU D J.Study on system of vegetable supply chain quality safety management[D].Jinan:Shan Dong University, 2020.
[8] 张正海, 曹亚从, 于海龙, 等.辣椒果实主要品质性状遗传和代谢物组成研究进展[J].园艺学报, 2019, 46(9):1 825-1 841.
ZHANG Z H, CAO Y C, YU H L, et al.Genetic control and metabolite composition of fruit quality in Capsicum[J].Acta Horticulturae Sinica, 2019, 46(9):1 825-1 841.
[9] 董彩军, 李锋, 卢国峰, 等.辣椒及辣椒制品辣度分析研究进展[J].中国调味品, 2016, 41(12):142-146;151.
DONG C J, LI F, LU G F, et al.Research progress on the pungency degree analysis of pepper and pepper products[J].China Condiment, 2016, 41(12):142-146;151.
[10] 任朝辉, 廖卫琴, 周安韦, 等.不同线椒品种品质评价[J].中国瓜菜, 2019, 32(7):26-30.
REN C H, LIAO W Q, ZHOU A W, et al.Evaluation on quality of different line pepper varieties[J].China Cucurbits and Vegetables, 2019, 32(7):26-30.
[11] 吕长山, 王金玲, 于广建.氮肥对辣椒果实中辣椒素含量的影响[J].长江蔬菜, 2005(7):46-47.
LYU C S, WANG J L,YU G J.Effects of nitrogen fertilizer in capsaicin content of pepper fruits[J].Journal of Changjiang Vegetables, 2005(7):46-47.
[12] 吕长山,王金玲,李瑞兰,等.光照强度对辣椒果实中辣椒素含量的影响[J].北方园艺,2005(4):69-70.
LYU C S, WANG J L,LI R L, et al.Effect of light intensity on capsaicin content of pepper fruits[J].Northern Horticulture,2005(4):69-70.
[13] 彭琼, 童建华, 柏连阳,等.干旱胁迫对辣椒果实中辣椒素、二氢辣椒素及维生素C含量的影响[J].中国蔬菜, 2015(12):44-47.
PENG Q, TONG J H, BAI L Y, et al.Effect of drought stress on capsaicin contents, dihydrocapsaicin and vitamin C in pepper (Capsicum frutescens L.) fruit[J].China Vegetables, 2015(12):44-47.
[14] 濮冶民, 巩振辉, 杨玉珍.我国辣椒主要品种营养及风味品质评估[J].作物品种资源, 1992(2):26-27.
PU Y M, GONG Z H, YANG Y Z.Evaluation of nutrition and flavor quality of main pepper varieties in China[J].China Civil Engineering Journal, 1992(2):26-27.
[15] 任朝辉, 田旭芳, 廖卫琴, 等.不同辣椒种质资源的品质性状评价[J].西南农业学报, 2020, 33(9):1 884-1 891.
REN C H, TIAN X F, LIAO W Q, et al.Evaluation on quality characters of different pepper germplasm resources[J].Southwest China Journal of Agricultural Sciences, 2020, 33(9):1 884-1 891.
[16] 吕玲玲, 邓峰, 袁晓丽.不同辣椒种质维生素C含量的比较[J].种子, 2013,32(1):70-71.
LYU L L, DENG F, YUAN X L.Comparison of vitamin C content in different pepper germplasm[J].Seed, 2013,32(1):70-71.
[17] 刘易伟, 胡文忠, 姜爱丽, 等.辣椒的营养价值及其加工品的研发进展[J].食品工业科技, 2014, 35(15):377-381.
LIU Y W, HU W Z, JIANG A L, et al.Research progress in the nutrition value and processing products of chili[J].Science and Technology of Food Industry, 2014, 35(15):377-381.
[18] 安英爱, 娄喜营.油酸乙酯合成新工艺[J].山东化工, 2017, 46(12):18-20.
AN Y A, LOU X Y.New process of synthesis on ethyl oleate[J].Shandong Chemical Industry, 2017, 46(12):18-20.
[19] REINHARD H, SAGER F, ZOLLER O.Citrus juice classification by SPME-GC-MS and electronic nose measurements[J].LWT-Food Science and Technology, 2008, 41(10):1 906-1 912.
[20] SOUSDALEFF M, BAESSO M L, MEDINA NETO A, et al.Microencapsulation by freeze-drying of potassium norbixinate and curcumin with maltodextrin:Stability, solubility, and food application[J].Journal of Agricultural & Food Chemistry, 2013, 61(4):955-965.
