基于两次发酵法遵义特色泡辣椒游离氨基酸组成的主成分分析及综合评价

许九红; 王修俊; 聂黔丽; 李佳敏; 胡荣念; 张露

doi:10.13386/j.issn1002-0306.2023030280

基于两次发酵法遵义特色泡辣椒游离氨基酸组成的主成分分析及综合评价

Principal Component Analysis and Comprehensive Evalution of Free Amino Acid Composition of Zunyi Characteristic Pickled Peppers Based on Two-fermentation Method

摘要

摘要: 为探究两次发酵技术对泡辣椒品质的影响，以两次发酵遵义特色泡辣椒为研究对象，通过测定分析其脆度、色泽、氨基酸态氮、游离氨基酸差异，并采用味道强度值（taste activity value，TAV）、主成分分析（principal component analysis，PCA）进行综合评价，明确泡辣椒中游离氨基酸的含量、组成与呈味的多样性。结果表明：4种泡辣椒（新鲜、传统自然一次发酵30 d、两次发酵、传统自然一次发酵150 d）中氨基酸态氮含量分别为0.05、0.17、0.24、0.18 g/100 g，两次发酵特色泡辣椒的氨基酸态氮含量最高，且脆度保持较好，色泽鲜红。在4个样品中分别检测出13、15、16、15种氨基酸，呈味特性表现为鲜味氨基酸>甜味氨基酸>苦味氨基酸，其中谷氨酸对泡辣椒风味的影响最大，TAV值为9.67～45.67。通过主成分分析提取3个主成分，累积方差贡献率高达98.584%，能较好地反映出样品中游离氨基酸的综合信息，其中谷氨酸、苏氨酸、缬氨酸、甲硫氨酸、异亮氨酸、组氨酸、精氨酸、甘氨酸、半胱氨酸、亮氨酸、酪氨酸对泡辣椒滋味影响程度最大，并由各个主成分的综合得分得到遵义特色泡辣椒综合得分最高。综合评价发现两次发酵遵义特色泡辣椒相较于新鲜与传统自然一次发酵泡辣椒中游离氨基酸的综合品质更好，此为泡辣椒发酵技术的改进及泡辣椒风味的人工控制提供理论基础。

Abstract: In order to explore the influence of twice fermentation technology on the quality of pickled peppers, the differences in crispness, color, amino acid nitrogen and free amino acids were measured and analyzed by two-fermentation of Zunyi characteristic pickled peppers, and the taste activity value (TAV), principal component analysis (PCA) were used to evaluate the content, composition and flavor diversity of free amino acids in pickled capsicum. The results showed that the amino acid nitrogen content in the four kinds of pickled peppers (fresh, traditional natural primary fermentation for 30 d, twice fermented, traditional natural primary fermentation for 150 d) were 0.05, 0.17, 0.24, 0.18 g/100 g respectively, and the amino acid nitrogen content of the twice fermented peppers was the highest, and the brittleness remained good and the color was bright red. All samples contained 13, 15, 16 and 15 kinds of amino acids respectively, the flavor characteristics were umami amino acid>sweet amino acid>bitter amino acid, and glutamic acid had the greatest effect on the flavor of pickled pepper, with TAV values ranging from 9.67~45.67. Three principal components were extracted by principal component analysis, and the cumulative variance contribution rate was as high as 98.584%, which could better reflect the comprehensive information of free amino acids in the sample, it was found that glutamic acid, threonine, valine, methionine, isoleucine, histidine, arginine, glycine, cysteine, leucine and tyrosine had the greatest influence on the taste of pickled pepper, and the comprehensive score of each principal component obtained the highest comprehensive score of Zunyi characteristic pickled pepper. The comprehensive evaluation found that the quality of free amino acids in Zunyi characteristic pickled pepper was better than that of fresh and traditional natural pickled peppers, which provided a theoretical basis for the improvement of pickled pepper fermentation technology and the artificial control of pickled pepper flavor.