基于顶空固相微萃取-气相色谱-质谱的糟辣椒挥发性物质非靶标代谢组学分析  

Non-target Metabolomics Analysis of Volatile Compounds in Fermented Hot Pepper Based on Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry

作　　者：陈菊 孙小静 黄裕兵 王雪雅 李文馨 何建文[1] 蓬桂华 CHEN Ju;SUN Xiaojing;HUANG Yubing;WANG Xueya;LI Wenxin;HE Jianwen;PENG Guihua(Chili Pepper Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,China;Natural Products Research Center of Guizhou Province,Guiyang 550014,China)

机构地区：[1]贵州省农业科学院辣椒研究所,贵州贵阳550006 [2]贵州省天然产物研究中心,贵州贵阳550014

出　　处：《食品科学》2024年第13期181-189,共9页Food Science

基　　金：贵州省科技计划项目(黔科合基础-ZK[2024]一般535);黔农科院青年科技基金项目([2023]18号);贵州省科技计划项目(黔科合支撑(2022)重点016号)。

摘　　要：为了探究不同品种辣椒制作的糟辣椒风味特征差异,选取在贵州地区广泛种植的4个辣椒品种成熟果实制作成糟辣椒,采用顶空固相微萃取-气相色谱-质谱法检测分析其挥发性物质。结果表明:黄平线椒(HP)、林卡辣椒(LK)、黔椒8号(Q4)和辣研101(LY)分别含有60、71、55种和65种挥发性物质,其中HP、LK和Q4含量最高的挥发性物质是乙酸,LY含量最高的挥发性物质是香叶醇,4种糟辣椒含有24种共有物质。通过相关性分析发现,糟辣椒中醇类与烷烃类、烯烃类物质,酯类与酮类物质均呈显著负相关(P<0.05),烯烃类和烷烃类物质呈显著正相关(P<0.05);正交偏最小二乘判别分析表明,4种糟辣椒组间的差异挥发性物质种类均在10种以上,其中HP vs Q4和LK vs Q4最主要的差异物质为乙酸-2-苯乙酯,LY vs Q4和LK vs LY最主要的差异物质为乙酸、LK vs HP最主要的差异物质为苯代丙腈。基于糟辣椒9类挥发性物质建立综合品质评价模型,最终得出4种糟辣椒挥发性风味品质由高到低的顺序:HP>LY>LK>Q4。本研究对了解不同品种辣椒制作的糟辣椒挥发性风味差异具有一定意义,可为糟辣椒的原料选择等提供一定参考依据。In order to explore the differences in the flavor characteristics of fermented hot pepper prepared from different varieties,the volatile compounds of fermented hot pepper made from four varieties widely planted in Guizhou,Huangping line(HP),Linka(LK),Qian 8(Q4)and Layan 101(LY),were analyzed by headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).The results showed that 60,71,55 and 65 volatile compounds were detected in HP,LK,Q4 and LY,respectively.Acetic acid was the most abundant volatile component in HP,LK and Q4,while geraniol was the most abundant volatile component in LY.In total,24 volatile compounds were common to the four fermented hot peppers.Correlation analysis showed significantly negative correlations(P<0.05)between alcohols and alkanes and alkenes,between esters and ketones.Conversely,there was a significantly positive correlation between alkenes and alkanes.Using orthogonal partial least squares-discriminant analysis(OPLS-DA),more than 10 differential volatile compounds were selected among the four varieties,with 2-phenylethyl acetate being the major one in HP vs Q4 and LK vs Q4,acetic acid being the major one in LY vs Q4 and LK vs LY,and phenylacrylonitrile being the major one in LK vs HP.A comprehensive quality evaluation model was established based on nine classes of volatile compounds in fermented peppers,and the decreasing order of volatile flavor quality was HP>LY>LK>Q4.This study could provide a reference for the choice of raw materials for fermented peppers.

关 键 词：糟辣椒 挥发性物质 相关性分析 差异物质 综合评价 

分 类 号：TS272.2[农业科学—茶叶生产加工]