遵义朝天红干辣椒挥发性风味物质的HS-SPME-GC-MS分析  

Headspace Solid-phase Micro Extraction-Gas chromatography-Mass Spectrometric Analysis of Volatile Components in Zunyi Chaotianhong Dried Pepper

作　　者：高瑞萍[1] 刘嘉[2] 蒋智钢[1] 张孝刚[1] 王知松[1] 李岩[1] 

机构地区：[1]遵义医学院公共卫生学院,贵州遵义563000 [2]西南大学食品科学学院,重庆400715

出　　处：《中国调味品》2013年第10期78-80,共3页China Condiment

摘　　要：利用顶空固相微萃取技术对遵义朝天红干辣椒挥发性风味化合物进行提取,经GC-MS分析,鉴定出8类39种成分,其中醇类4种、醛类3种、酮类5种、酯类7种、烯类9种、烷烃类5种、脂肪酸4种、杂环化合物2种。鉴定出的挥发性风味物质主要是弱极性或非极性化合物,相对于酯类等热稳定性差较易挥发的风味组分,烯类挥发较慢,且烯类阈值普遍较低,所以烯类化合物被认作是干制辣椒主要的呈味物质。The aromatic components of Zunyi Chaotianhong dried pepper are identified by headspace solid-phase micro extraction. 8 categories and 39 kinds of aromatic components are indentified, inclu- ding 4 kinds of alcohols, 3 kinds of aldehydes, 5 kinds of ketones, 7 kinds of esters, 9 kinds of al- kenes, 5 kinds of vinyls, 4 kinds of fatty acids and 2 kinds of other heterocyclic compounds. The main indentified components are weakly polar or non-polar compounds. Comparison with the esters compounds, alkenes compounds have the advantages of slower volatile and lower threshold. Therefore, the alkenes are regarded as the main flavor components of dried pepper.

关 键 词：干辣椒 挥发性 风味物质 顶空固相微萃取 

分 类 号：TS207.3[轻工技术与工程—食品科学]