辣椒风味物质萃取方法比较研究  

Comparative Study on Extraction Methods of Hot Pepper Flavor Substances

作　　者：王利群[1] 刘蓉[2] 刘志敏[3] 

机构地区：[1]湖南省作物研究所,长沙410125 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]湖南省第一师范学院,长沙410002

出　　处：《辣椒杂志》2009年第2期30-33,共4页Journal of China Capsicum

基　　金：国家863计划项目(2006AA10Z1A6-3)

摘　　要：采用气相色谱/质谱(GC-MS)技术对辣椒果实风味物质进行分离鉴定,比较同时蒸馏萃取(SDE)、顶空吸附(HAS)和顶空固相微萃取(SPME)三种方法对辣椒果实风味物质的提取效果。结果表明:SDE法吸附的香味物质多,GC-MS分析总离子流图清晰、丰满,萃取过程复杂程度介于HAS和SPME两者之间。结论:SDE法适宜辣椒风味物质分析,并建立了辣椒风味物质SDE萃取方法。This study uses gas chromatography and mass spectrometry （GC-MS） technology to isolate and identify hot pepper fruit flavor substances,and compares the effects of three methodes such as simultaneous distillation and extraction （SDE）, headspace adsorption （HAS） and headspace solid-phase microextraction （SPME） on extraction of the pepper fruit flavor substances. The results show that the SDE adsorbed more flavor substances, the GC-MS analysis indicated the total ion flow diagram was distinct and full, and the complication of the extraction by the SDE was between the HAS and the SPME. So the SDE method is suitable for the pepper flavor substance analysis and has been established for the pepper flavor substance extraction.

关 键 词：辣椒 风味物质 萃取 气相色谱/质谱 

分 类 号：TS264[轻工技术与工程—发酵工程]