不同品种辣椒粉挥发性成分的GC-MS分析  

Gas chromatography-mass spectrometric analysis of volatile components in capsicum powder from different cultivars

作　　者：熊学斌[1] 夏延斌[1,2] 张晓[1] 邓后勤[1,2] 

机构地区：[1]湖南农业大学食品科技学院,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：《食品工业科技》2012年第16期161-164,共4页Science and Technology of Food Industry

基　　金：农业部948专项经费资助项目(2003T18)

摘　　要：以灯笼椒、红干椒、越野椒、野山椒4个辣椒品种为材料,采用顶空固相微萃取和气相色谱-质谱联用技术,分析不同辣椒品种的香气特征。结果表明,4种辣椒粉共检出94种挥发性成分,其中灯笼椒、红干椒、越野椒、野山椒分别为24种、30种、43种、58种,10种物质为4种辣椒粉共有。辣椒香气主要由酯类和萜烯类组成。野山椒中主要香气成分为酯类,主要酯类物质有己酸己酯、2-甲基丁酸己酯,3-甲基丁酸己酯,红干椒中主要香气成分为萜烯类,主要萜烯类物质有香橙烯、(4aS-顺)-2,4a,5,6,7,8,9,9a-八氢-3,5,5-三甲基-9-亚甲基-1H-苯并环庚烯、顺-(-)-2,4a,5,6,9a-六氢-3,5,5,9-四甲基-1H-苯并环庚烯,灯笼椒和越野椒中己醛、2-戊基呋喃相对含量较高。Volatile components from bell pepper,chili hot pepper,vietnam capsicum frutescens var and capsicum frutescens var were extracted by solid phase microextraction（SPME） and analyzed by gas chromatography- mass spectrometry（GC-MS）. A total of 94 votatile components,which were mainly made up of esters and alkenes（especially terpene）,with bell pepper 24,chili hot pepper 30,vietnam capsicum frutescens var 43,and capsicum frutescens var 58,including 10 common components were identified. The relative contents of esters which were mainly made up of hexyl hexanoate,hexyl 2-methylbutanoate and hexyl 3-methylbutanoate in capsicum frutescens vat and alkenes which were mainly made up of aromadendrene, （4aS-cis）-2,4a, 5,6,7,8,9,9a-octahydro-3,5,5-trimethyl-9-methylene- 1H-benzocycloheptene and cis- （ - ） -2,4a, 5,6,9a- hexahydro-3,5,5,9-tetramethyl （1H） benzocycloheptene in chili hot pepper were the highest. The relative contents of hexanal and 2-pentylfuran in bell pepper and vietnam capsicum frutescens var were high.

关 键 词：固相微萃取 气相色谱质谱 辣椒 挥发性成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]