糍粑辣椒发酵过程中挥发性风味变化研究  

Study on Volatile Flavor Change of Ciba Pepper During Fermentation

作　　者：朱建仓 尤香玲 袁小钧 乔明锋 邓静 吴华昌 ZHU Jian-cang;YOU Xiang-ling;YUAN Xiao-jun;QIAO Ming-feng;DENG Jing;WU Hua-chang(College of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Cuisine Science in Institutions of Higher Education of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100

出　　处：《中国调味品》2023年第4期170-175,共6页China Condiment

基　　金：四川省科技厅应用基础研究项目(2021YJ0275);眉山市科技局基础研究项目(2020FN02)。

摘　　要：发酵型糍粑辣椒具有较好的市场前景,为探究发酵过程中糍粑辣椒挥发性风味的变化规律,文章以不同发酵时间段的糍粑辣椒作为研究对象,通过GC-MS与LC-MS对发酵过程中理化指标进行测定来研究发酵前后品质变化,结果表明,糍粑辣椒发酵过程中氨基酸态氮含量、水分含量、盐含量基本保持不变,辣椒素与二氢辣椒素含量降低,总酸含量上升。不同发酵阶段糍粑辣椒的香气差异与构成它的化合物种类与相对含量有关,发酵型糍粑辣椒挥发性风味物质以酯类、烯烃类、烷烃类为主,发酵过程中酸类和醇类挥发性化合物相对含量增加,酯类、烷烃类和烯烃类化合物与发酵时间呈负相关关系;发酵可以赋予糍粑辣椒新的风味。Fermented Ciba pepper has a good market prospect.In order to explore the change law of the volatile flavor of Ciba pepper during fermentation,in this paper,with Ciba pepper during different fermentation periods as the research object,the quality changes before and after fermentation are studied through the determination of physical and chemical indexes during fermentation by GC-MS and LC-MS.The results show that the amino acid nitrogen content,water content and salt content of Ciba pepper remain basically unchanged during fermentation,the content of capsaicin and dihydrocapsaicin decreases,while the total acid content increases.The aroma difference of Ciba pepper in different fermentation stages is related to the type and relative content of its compounds.The volatile flavor substances of fermented Ciba pepper are mainly esters,alkenes and alkanes.The relative content of acid and alcohol volatile compounds increases during fermentation,and the ester,alkane and alkene compounds are negatively correlated with the fermentation time.Fermentation can give Ciba pepper new flavors.

关 键 词：糍粑辣椒 发酵 挥发性风味物质 相关性分析 

分 类 号：TS205.5[轻工技术与工程—食品科学]