不同包装条件干辣椒风味化合物的主成分分析  

Principal Component Analysis of Volatile Flavo Compounds of Dried Peppers with Different Packaging

作　　者：丁筑红[1] 王知松[2] 郑文宇[1] 刘海[1] 

机构地区：[1]贵州大学酿酒与食品工程学院贵州省农畜产品贮藏与加工重点实验室,贵阳550025 [2]遵义医学院公共卫生学院食品基础教研室,贵州遵义56300

出　　处：《中国食品学报》2014年第1期285-292,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31060228/C200301)

摘　　要：为了解包装条件对干辣椒贮藏期间风味化合物变化的影响,提高贮藏干辣椒风味品质,对不同包装材料和包装方式的样品采用固相微萃取及气相色谱-质谱联用(SPME-GC-MS)检测,通过主成分分析方法对主要风味化合物进行统计分析及评价。试验结果表明:不同包装条件干辣椒贮藏后风味品质较包装前对照组均有下降。各样品综合评分中,对照组最高,为4.90003;处理组中,PE膜常压包装综合评分最高,为2.863883;聚酯真空包装组最低,为-1.06115。其中,各包装材料的评分高低顺序为PE膜包装>铝塑包装>聚酯包装>纸袋包装(P<0.05);各包装方式的评分高低顺序为常压包装>真空包装>真空脱氧剂包装>真空干燥剂包装(P>0.05)。不同包装处理干辣椒贮藏后挥发性风味化合物种类及相对含量不同,风味品质有所差异,包装材料对风味品质影响显著。PE膜常压包装样品风味品质总体结果优于其他包装处理。In order to investigate the effect of different packaging on volatile flavor compounds of dried peppers and provide a scientific basis to improveof dried peppers flavor during storage, the flavor compounds in dried peppers with differecce kinds of packaging were extracted by solid-phase microextraction （SPME）. Analysis was carried out by gas chromatography-mass spectrometry （GC-MS）. The result showed that the flavor quality of treatments was declined during storage. The synthetical score of the control was the highest of 4.90003, the second score of the PE film atmospheric packaging was 2.863883, and the lowest score of the sample of PET vacuum packaging was -1.06115. The total synthet- ical score of different packaging material samples was in the order： PE, PEX, PET; craft （P〈0.05）. The total syntheti-cal score of different packaging method samples was in the order：atmospheric packaging,vacuum packaging, deoxidizer vacuum packaging, desiccant vacuum packaging （P〉0.05）. The kinds and relative content of volatile flavor components was significant differences among difference packaging samples. The qualities of packaging materials was the important factors of the stability of flavor quality. Packaging material had significantl influence on the flavour quality. The flavor quality of PE film atmospheric packaging had best effect.

关 键 词：干辣椒 包装 风味化合物 SPME—GC—MS 主成分分析 

分 类 号：TS206[轻工技术与工程—食品科学] TS255.52[轻工技术与工程—食品科学与工程]