不同干制工艺对野山椒粉挥发性成分的影响  

Influence of different drying technologies on the volatile components of chilli(Capsicum annuum L.) powder

作　　者：熊学斌[1,2] 夏延斌[1,2] 邓后勤[1,2] 吴灿[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]国家蔬菜加工技术研发分中心,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2012年第1期106-111,共6页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：农业部"948"专项经费资助项目(2003T18)

摘　　要：以湖南郴州产野山椒为原料,采用固相微萃取法(SPME),结合气相色谱-质谱(GC-MS)分析技术,对原干、烤香、焦盐3类加工型野山椒粉的挥发性化合物进行分析。结果表明:从3种辣椒粉中共鉴定出105种成分,其中37种为3类辣椒粉共有;原干椒、烤香椒、焦盐椒中的挥发性物质分别为58、93、55种,其中,己酸己酯、2-甲基丁酸己酯、3-甲基丁酸己酯等酯类物质的相对含量较高,其次为烷烃类和烯烃类;与原干辣椒粉相比,烤香野山椒粉和焦盐野山椒粉中的酯类物质含量降低,烷烃类物质含量增大。Volatile components of dried,baked and salty baked Capsicum annuum L.cultured in Chenzhou of Hunan were analyzed by solid phase microextraction（SPME） coupled with gas chromatography-mass spectrometry（GC-MS）.A total of 105 volatile components including 37 common components were identified in the dried,baked and salty baked chillies which contained 58,93 and 55 volatile components respectively.Among the volatile components,the relative contents of hexyl hexanoate,hexyl 2-methylbutanoate and hexyl 3-methylbutanoate were the highest and those of the alkane and olefin components were the second highest.Compared to the dried chillies,the contents of the ester compounds decreased and the contents of the alkane components increased the most in the baked and salty baked chillies.

关 键 词：野山椒 挥发性成分 烘烤 焦盐 干制工艺 

分 类 号：S641.2[农业科学—蔬菜学]