为观测青椒在中式烹调及餐饮配送过程中品质的变化，确定最佳配送时间，本文以青椒为原料，传统菜品“虎皮青椒”制作过程为烹饪方法，研究了青椒在烹饪前后以及模拟配送1、15、30和45 min时的品质变化。结果表明：与鲜样相比，烹调后1 min，尖椒的Vc含量无显著变化，而总酚及抗氧化活性显著增加；放置15 min可保证良好的感官和营养品质；放置30 min感官得分仍大于3分，整体可接受，但营养品质有所下降；放置45 min感官得分小于3分，不可接受，营养品质较30 min相比无显著下降。因此，烹调后立即食用，青椒Vc含量没有显著损失，总酚、抗氧化活性显著增高，利于人们对其营养物质的摄入；30 min内配送可保证青椒较好的感官品质，营养物质含量保持在较高水平，因此，建议以青椒为原料的餐饮配送时间不宜超过30 min。

To observe the changes in the quality of green pepper during Chinese cooking and food delivery processes and to determine the optimal delivery time, variations of green pepper quality before and after cooking as well as after 1, 15, 30, and 45 min of simulated delivery were studied. Green pepper was used as the raw material and the procedure to prepare a Chinese dish, “Hupi–pepper”, was the cooking method. The results showed that compared with the fresh sample, the cooked sample did not show significant changes on Vc content after 1 min of cooking, while the total phenolic content and antioxidant ability significantly increased. Good sensory and nutritional quality could be maintained after the sample was allowed to stand for 15 min. The sensory score was still higher than 3 points after the sample was allowed to stand for 45 min, and the overall sensory quality was acceptable. However, the nutritional quality decreased to some extent. After the sample was allowed to stand for 45 min, the sensory score was less than 3 points, the sensory quality was not acceptable, and the nutrition quality did not change significantly compared to that of the 30-min sample. Therefore, it was found that if the dish was consumed immediately after cooking, there was no significant loss of Vc content in green pepper, and total phenolic content and antioxidant activity were significantly increased, thus, favoring the nutrient intakes. A delivery within 30 min can ensure a relatively good sensory quality of green pepper and a high level of nutrients can be maintained. Therefore, it is recommended that the delivery time for the dishes with green pepper as the raw material should not be longer than 30 min.

中国农业科学院创新工程项目