该研究利用番茄籽油和不同品种干辣椒（二荆条、秦椒、新疆肉椒和新疆线椒）复配特色辣椒丝产品，探讨其抗氧化能力和感官品质。通过测定番茄籽油的理化指标，发现其酸价为1.40 mg(KOH)/g，不饱和脂肪酸含量高达78.81%。采用DPPH法、ORAC法和PSC法评估辣椒微乳液的抗氧化性及辣椒炒制前后抗氧化能力的变化。结果表明，新疆肉椒、新疆线椒、秦椒、二荆条微乳液的DPPH自由基半抑浓度IC50值均低于番茄籽油。新疆肉椒微乳液的ORAC值为0.82 μmol TE/g，高于番茄籽油。二荆条微乳液在过氧自由基清除能力上表现最佳，其PSC值提高了50.39%。炒制后辣椒的抗氧化能力普遍降低，特别是新疆肉椒和秦椒。感官评定表明，秦椒制作的产品最受欢迎。该研究为开发具特色的番茄籽油辣椒丝产品提供了理论支持，强调了选择合适辣椒原料的重要性。

In this study, tomato seed oil and different varieties of dried pepper (Erjingtiao pepper, Qinjiao pepper, Xinjiang roujiao pepper and Xinjiang line pepper) were used to combine with specialty shredded pepper products to investigate their antioxidant capacity and sensory quality. By measuring the physicochemical indexes of tomato seed oil, it was found that its acid value was 1.40 mg (KOH)/g, and the content of unsaturated fatty acids was as high as 78.81%. The DPPH method, ORAC method and PSC method were used to evaluate the antioxidant activity of pepper microemulsion and the changes in the antioxidant capacity of pepper before and after pepper frying. The results showed that the half-inhibitory concentrations (IC50 values) towards DPPH free radical for the microemulsions of Erjingtiao pepper, Qinjiao pepper, Xinjiang roujiao pepper and Xinjiang line pepper were lower than that of tomato seed oil. The ORAC value of Xinjiang roujiao pepper microemulsion was 0.82 μmol TE/g, which was higher than that of tomato seed oil. The highest scavenging ability for peroxyl free radical was with the microemulsion of Erjintiao pepper, with its PSC value being increased by 50.39%. The antioxidant capacity of the pepper was generally reduced after frying, especially the Xinjiang roujiao pepper and Qinjiao pepper. Sensory evaluation showed that Qinjiao pepper products were the most popular. This study provides theoretical support for the development of distinct tomato seed oil shredded pepper products and highlights the importance of selecting appropriate raw pepper materials.

新疆兵团农二师科技计划项目（2021GXGG06）