绥阳子弹头干椒风味品质分析  

Flavor Quality Analysis of Suiyang Bullet Dried Pepper

作　　者：杨创创 何建文[2] 张正海[1] 于海龙[1] 冯锡刚[1] 吴华茂 曹亚从 王立浩[1] YANG Chuangchuang;HE Jianwen;ZHANG Zhenghai;YU Hailong;FENG Xigang;WU Huamao;CAO Yacong;WANG Lihao(State Key Laboratory of Vegetable Biobreeding,Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China;Pepper Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China)

机构地区：[1]中国农业科学院蔬菜花卉研究所,蔬菜生物育种全国重点实验室,北京100081 [2]贵州省农业科学院辣椒研究所,贵阳550006

出　　处：《辣椒杂志》2023年第1期1-5,13,共6页Journal of China Capsicum

基　　金：贵州省科技计划项目(贵州辣椒品质特征分析与评价体系构建,黔科合支撑[2022]重点016号);蔬菜等园艺作物基因资源挖掘与利用(2022YFD1200502);贵州省十二大农业特色(辣椒)产业专班(贵州辣椒品质的遗传分析及关联基因挖掘);海南省崖州湾种子实验室2021年度“揭榜挂帅”项目(B21HJ0203);中国农业科学院科技创新工程项目(CAASASTIP-IVFCAAS);国家现代农业产业技术体系项目(CARS-23-A15)。

摘　　要：通过分析绥阳子弹头干椒的风味和营养物质,综合评价其品质,为辣椒鲜食和加工提供参考。利用气相色谱-质谱(GC-MS)和高效液相色谱(HPLC)分别测定绥阳子弹头干椒的挥发性物质、脂肪酸和辣椒素类物质的含量。结果发现,在绥阳子弹头干椒中共检测到80种挥发性物质,香橙烯、柠檬烯、4-甲基戊基3-甲基丁酸酯、乙酸乙酯为其优势挥发性物质;辣椒素类物质总量为632.5μg/g(SHU 9753);亚油酸、棕榈酸和油酸为其主要脂肪酸,不饱和脂肪酸占比较高。研究结果表明,绥阳子弹头干椒主要呈香物质是香橙烯和柠檬烯,辣椒素类物质含量高,品质佳。In order to analyze the flavor and nutrition of Suiyang Bullet dried pepper,comprehensively evaluate its quality,and provide reference for the fresh eating and processing of pepper,the contents of volatile substances,capsaicinoid and fatty acids in Suiyang Bullet were determined by gas chromatography-mass spectrometry(GC-MS)and high performance liquid chromatography(HPLC).The results showed that a total of 80 volatile substances were detected in Suiyang Bullet,of which aromandendrene,limonene,4-methylpentyl 3-metylbutanoate hexyl isobutyrate and ethyl acetate were the dominant volatile substances,and aromandendrene and limonene were the main aromatic substances.The total content of capsaicinoids was 632.5μg/g(SHU 9753),indicating high spiciness.Linoleic acid,palmitic acid and oleic acid are the main fatty acids.The experiment indicated that the main aromatic substances of Suiyang Bullet dried pepper were aromandendrene and limonene,with high spicy degree and good quality.

关 键 词：GC-MS HPLC 挥发性物质 辣椒素类物质 脂肪酸 

分 类 号：S641.3[农业科学—蔬菜学]