臭氧对干辣椒挥发性风味化合物及特征成分的影响  

Influence of Ozone Treatment on the Volatile Flavor and Characteristic Components of Dried Capsicum

作　　者：丁筑红[1] 王知松[1] 韩江雪[1] 李贵筑[1] 俞露[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《食品科学》2010年第19期186-189,共4页Food Science

基　　金：贵州省科技计划项目[黔科合NY字(2008)3027]

摘　　要：采用固相微萃取-气-质联用(SPEM-GC-MS)、高效液相色谱(HPLC)以及分光光谱(UV)分析技术,探讨臭氧对干辣椒挥发性风味化合物、辣椒碱、辣椒红素指标影响情况,结果发现:随着臭氧处理时间增加,干椒挥发性风味成分种类及含量明显减少,对照组与臭氧处理1、2、3h各实验组检出挥发性风味化合物分别为35种、34种、31种、12种,相对含量分别为99.364%、63.259%、49.076%、57.879%。干椒中辣椒碱、辣椒红素含量水平随着臭氧处理时间增加而逐渐减少,对照组与实验组差异显著(P<0.05)。实验表明,采用臭氧处理干辣椒,产品品质发生了不良变化。Head space solid-phase microextraction coupled with capillary gas chromatography-mass spectrometry （SPME-GC-MS）,high performance liquid chromatography （HPLC） and ultraviolet （UV）-visible absorption spectrometry were em-ployed to explore the influence of ozone treatment on the volatile flavor components,capsaicin and capsanthin in dried capsicum. As ozone treatment time prolonged,the number and amount of volatile flavor components in dried capsicum both decreased. A total of 35,34,31 and 12 volatile flavor components were found in non-ozone-treated dried capsicum and ones treated with ozone for 1,2 h and 3 h,respectively. Dried capsicum treated for a longer period of time had lower contents of both capsaicin and capsanthin,and there was a significant difference between the control and the experimental groups （P 0.05）. These findings demonstrate that ozone treatment deteriorate the quality of dried capsicum.

关 键 词：辣椒 臭氧 风味化合物 辣椒碱 辣椒红素 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]