两个不同品种辣椒盐渍过程中细菌群落及品质变化研究

畅若萌; 高炀; 陆彦均; 彭思嘉; 赵靓

doi:10.13386/j.issn1002-0306.2022080092

两个不同品种辣椒盐渍过程中细菌群落及品质变化研究

doi: 10.13386/j.issn1002-0306.2022080092

中国农业大学食品科学与营养工程学院，国家果蔬加工工程技术研究中心，农业农村部果蔬加工重点实验室，食品非热加工北京市重点实验室，北京 100083

基金项目: 国家重点研发计划专项（2021YFD1600100）；财政部和农业农村部国家现代农业产业技术体系资助（CARS-24-E-03）；中国农业大学2115人才工程资助；中国农业大学2021年本科生科研训练计划项目。

详细信息

作者简介:
畅若萌（2001−），女，本科，研究方向：食品科学与工程，E-mail：changruomeng320@163.com

通讯作者:
赵靓（1987−），女，博士，副教授，研究方向；农产品加工及贮藏工程，E-mail：zhaoliang1987@cau.edu.cn

中图分类号: TS205.2
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出版历程
- 收稿日期: 2022-08-10
- 刊出日期: 2023-05-01

Study on the Bacterial Community and Quality Changes of Two Kinds of Chilli Peppers during Salting Process

College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Centre for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Key Laboratory for Food Non-thermal Processing, Beijing 100083, China

摘要

摘要: 为探究辣椒盐渍过程细菌群落及品质变化，选取山东地区的金塔和艳红辣椒，监测了盐渍12周内样品细菌群落、可滴定酸、pH、水分含量、水分活度、氯化钠、还原糖、辣度、有机酸、核苷酸和氨基酸态氮11个指标。结果表明：两种辣椒盐渍第3周是细菌动态变化的拐点，在此之前，魏斯氏菌属、乳杆菌属等盐渍有益菌数量较多，在此之后肠杆菌属数量增加，可能由于两种辣椒的发酵程度不高，无法抑制肠杆菌的生长。两种辣椒盐渍第4周是品质与风味变化的拐点，在此之前还原糖、乳酸、乙酸、核苷酸和氨基酸态氮这些能赋予盐渍辣椒良好风味的物质含量较高，氯化钠含量适宜。因此，本研究中金塔与艳红盐渍辣椒的最适宜盐渍时间为3~4周。并且水分活度和水分含量决定了盐渍程度。金塔盐渍辣椒水分活度和水分含量分别稳定在0.80和69.3%左右，高于艳红盐渍辣椒的0.78和63.5%，因此推测金塔盐渍辣椒发酵程度更高。本研究为盐渍辣椒加工企业生产技术工艺优化提供数据与技术支持，为推进盐渍辣椒产品高质量发展提供理论支撑。
- 金塔辣椒 /
- 艳红辣椒 /
- 盐渍 /
- 细菌群落 /
- 品质
Abstract: In this study, Jinta and Yanhong chilli peppers from Shandong Province were selected in order to explore the changes of bacterial community and quality of chilli peppers during salting process. Eleven indicators of bacterial community, titratable acid, pH, moisture content, water activity, sodium chloride, reducing sugars, spiciness, organic acids, nucleotides and amino acid nitrogen were monitored in samples of Jinta and Yanhong chilli peppers within 12 weeks during salting. The results showed that the third week of salting of the two kinds of chilli peppers was the inflection point of bacterial dynamic change. Before that, the number of salting beneficial bacteria such as Weisseria spp. and Lactobacillus spp. was high, and after that, the number of Enterobacter spp. increased, possibly because the two peppers were not fermented enough to inhibit the growth of Enterobacter spp.. The fourth week of salting of the two kinds of chilli peppers was the inflection point of quality and flavor change. Before that, the levels of reducing sugars, lactic acid, acetic acid, nucleotides and amino acid nitrogen, which gave good flavour to the salted chilli peppers, were high and the sodium chloride levels were appropriate. Therefore, the optimum salting time for the Jinta and Yanhong chilli peppers was 3 to 4 weeks. And the water activity and the moisture content determine the degree of salting. The water activity and moisture content of Jinta salted chilli pepper were stable at about 0.80 and 69.3%, respectively, which were higher than those of Yanhong salted chilli pepper at 0.78 and 63.5%, so it was speculated that Jinta salted chilli pepper had a higher fermentation degree. This study provided data and technical support for the production optimization of salted chilli pepper processing enterprises and theoretical support for the promotion of high-quality development of salted chilli pepper products.
- Jinta pepper /
- Yanhong pepper /
- salted /
- bacterial community /
- quality

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图 1 两种辣椒盐渍过程中的细菌组成（门水平）

Figure 1. Bacterial composition of two salted chilli pepper during salting （phylum level）

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图 2 两种辣椒盐渍过程中的细菌组成（属水平）

Figure 2. Bacterial composition of two salted chilli pepper during salting （genus level）

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图 3 两种辣椒盐渍过程中氯化物含量的变化

Figure 3. Changes of sodium chloride content during salting of two salted chilli peppers

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图 4 两种辣椒盐渍过程中还原糖含量的变化

Figure 4. Changes of reducing sugars content during salting of two salted chilli peppers

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图 5 两种辣椒盐渍过程中有机酸含量的变化

Figure 5. Changes of organic acid content during salting of two salted chilli peppers

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图 6 两种辣椒盐渍过程中核苷酸含量的变化

Figure 6. Changes of nucleotide content during salting of two salted chilli peppers

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图 7 两种辣椒盐渍过程中氨基酸态氮含量的变化

Figure 7. Changes of amino acid nitrogen content during salting of two salted peppers

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表 1 两种辣椒盐渍过程中pH和可滴定酸含量的变化

Table 1. Changes of pH and titratable acid content during salting of two salted chilli peppers

盐渍时间（周）	两种辣椒pH		可滴定酸含量（g/kg）
盐渍时间（周）	金塔	艳红	金塔	艳红
1	4.11±0.20^a	4.20±0.01^a	0.75±0.15^c	0.44±0.07^d
2	3.98±0.00^c	4.14±0.02^b	1.55±0.11^a	0.51±0.04^cd
4	4.04±0.02^b	4.23±0.02^a	0.63±0.04^c	0.65±0.05^bc
6	4.04±0.00^b	4.21±0.02^a	0.63±0.08^c	0.65±0.09^bc
8	4.05±0.01^b	4.23±0.01^a	0.74±0.07^c	0.79±0.01^b
12	4.06±0.00^b	4.21±0.02^a	1.12±0.01^b	1.08±0.16^a
注：同一品种不同小写字母表示不同盐渍时间之间有显著性差异（P<0.05）；表2~表3同。

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表 2 两种辣椒盐渍过程中水分活度、水分含量的变化

Table 2. Changes of water activity and moisture content during salting of two salted chilli peppers

盐渍时间（周）	水分活度		水分含量（%）
盐渍时间（周）	金塔	艳红	金塔	艳红
1	0.802±0.001^a	0.765±0.003^b	70.927±0.221^a	63.517±0.153^a
2	0.803±0.003^a	0.782±0.003^a	69.990±0.583^b	63.41±0.333^a
4	0.789±0.004^b	0.782±0.004^a	68.077±0.345^d	64.18±0.597^a
6	0.788±0.001^b	0.785±0.002^a	67.933±0.332^d	63.457±0.469^a
8	0.799±0.002^a	0.782±0.004^a	69.790±0.187^bc	63.503±0.184^a
12	0.793±0.004^b	0.779±0.004^a	69.107±0.154^c	64.247±0.505^a

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表 3 两种辣椒盐渍过程辣度的变化

Table 3. Changes of spiciness during salting of two salted chilli peppers

品种	盐渍时间（周）	辣椒素浓度（μg/g）	二氢辣椒素浓度（μg/g）	斯科维尔指数（SHU）	辣度
金塔	1	48.532±1.751^a	23.636±0.558^b	380.350±11.635^a	2.536±0.078^a
	2	49.463±8.058^a	29.124±1.780^a	416.562±38.250^a	2.777±0.255^a
	4	31.901±1.786^b	21.248±1.502^b	279.803±1.022^b	1.865±0.007^b
	6	32.842±4.627^b	23.186±1.305^b	297.148±31.227^b	1.981±0.208^b
	8	32.407±0.315^b	20.724±1.669^b	279.135±10.979^b	1.861±0.073^b
	12	32.505±1.979^b	17.719±0.850^c	264.209±14.886^b	1.761±0.099^b
艳红	1	182.324±12.135^ab	127.808±5.972^a	1632.821±92.387^a	10.885±0.616^ab
	2	153.364±3.217^b	106.646±2.514^a	1372.474±26.474^a	9.150±0.176^b
	4	176.398±28.505^ab	119.393±18.763^a	1558.307±250.926^a	10.389±1.673^ab
	6	196.014±4.124^a	129.195±4.667^a	1712.563±44.973^a	11.417±0.300^a
	8	174.664±12.503^ab	116.064±6.301^a	1160.549±96.219^a	10.182±0.641^ab
	12	153.236±6.219^b	107.273±2.080^a	1371.830±26.710^a	9.146±0.178^b

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