电热、微波焙烤对辣椒粉挥发性成分影响的差异性分析  

Comparative Analysis of the Impact of Oven and Microwave Baking on Volatile Components of Chilli Powder

作　　者：王知松[1] 丁筑红[2] 蒋智纲[1] 高瑞萍[1] 张孝刚[1] 李岩[1] 

机构地区：[1]遵义医学院公共卫生学院食品质量与安全教研室,贵州遵义563000 [2]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,贵州贵阳550025

出　　处：《食品科学》2016年第10期183-186,共4页Food Science

基　　金：遵义医学院硕士科研启动基金项目(F-674);遵义医学院学科建设经费资助项目

摘　　要：为比较电热焙烤、微波焙烤对辣椒粉挥发性成分物质的影响,以固相微萃取及气相色谱-质谱联用检测技术作为鉴定方法。结果显示,电热焙烤和微波焙烤处理辣椒粉挥发性物质有明显区别,其中微波焙烤检出的芳香物质中,烷、烯、酯、吡嗪、酮、芳香族类化合物的含量都大于电热焙烤,只有醛类物质小于电热焙烤;由此得出,微波焙烤在辣椒粉加工过程中比电热焙烤更能提升其风味物质的含量。This study compared the impact of oven and microwave baking on volatile components of chilli powder. Solid phase microextraction coupled to gas chromatography-mass spectrometry（SPME-GC-MS） was used to volatile components of chilli powder. Results showed that a significant difference in the composition of volatile components existed between oven-baked and microwave-baked samples. Among the volatile compounds identified, alkanes, alkenes, esters, pyrazine, ketones and aromatic compounds were more abundant in microwave-baked chili than in the oven-baked one although only aldehydes were less abundant in microwave-baked chili. Therefore, microwave baking was better than oven baking at increasing the contents of flavor substances.

关 键 词：辣椒粉 焙烤 固相微萃取 挥发性物质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]