自然发酵剁椒的可挥发性物质分析  

Analysis of volatile compounds in chopped chilli at natural fermentation process

作　　者：罗凤莲[1,2,3] 夏延斌[1,2,3] 欧阳建勋[4] 

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 [3]食品科学与生物技术湖南省重点实验室,湖南长沙410128 [4]湖南省粮食局,湖南长沙410008

出　　处：《湖南农业大学学报（自然科学版）》2014年第1期101-107,共7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：采用固相微萃取–气质联用法(SPME–GC–MS)对自然发酵剁辣椒的挥发性成分进行分析。结果表明:从3种剁辣椒(食盐添加比率为10%的朝天椒、食盐添加比率为8%的朝天椒、食盐添加比率为10%的线椒,分别记为剁椒A、剁椒B、剁椒C)中共检测出了93种成分,其中24种为3种剁辣椒共有;剁椒A、剁椒B、剁椒C中的挥发性物质分别为74、53、36种;剁椒A中的主要香气成分是烯烃类、酯类、醛类,剁椒C中的主要香气成分是醇类、烯烃类、酮类、酯类;剁辣椒中挥发性成分的化合物数量、相对含量与辣椒品种有关;同一原料不同食盐添加比率制作的剁辣椒,其挥发性成分的化合物数量与相对含量也不尽相同。The volatile compounds in chopped chilli at natural fermentation process were analyzed by solid phase micro- extraction （SPME） and gas chromatography-mass spectrometry （GC-MS） approach. A total of 93 volatile compounds were detected in 3 kinds of chopped chilli, they were 10% NaC1 chopped Chaotian chilli, 8% NaC1 chopped Chaotian chilli and 10% NaC1 chopped line chilli, which were assigned the name chopped chilli A, B and C respectively in the follows. Chopped chilli A, B and C contained 74, 53 and 36 volatile compounds respectively, and 24 volatile compounds out of them were the same. Olefines, esters, and aldehydes were the main aroma compounds in chopped chilli A, while alcohols, olefins, ketones and esters were the main aroma compounds in chopped chilli C. The number and relative content of volatile compounds were related to chilli varieties, while the number and relative content of volatile compounds in the same chilli variety was different from NaC1 content.

关 键 词：剁辣椒 挥发性成分 食盐添加比率 固相微萃取-气质联用法 

分 类 号：TS207.3[轻工技术与工程—食品科学]