基于HS-SPME-GC-MS解析糟辣椒挥发性风味组分特征  

Analysis of Characteristics of Volatile Flavor Components of Fermented Chili Based on HS-SPME-GC-MS

作　　者：杨帅 吴拥军 李岑[1,2] YANG Shuai;WU Yong-jun;LI Cen(Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region,Ministry of Education,Institute of Agro-bioengineering,College of Life Sciences,Guizhou University,Guiyang 550025,China;Key Laboratory of Animal Genetics,Breeding and Reproduction in the Plateau Mountainous Region,Ministry of Education,College of Life Sciences,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学生命科学学院/农业生物工程研究院,山地植物资源保护与种质创新教育部重点实验室,贵阳550025 [2]贵州大学生命科学学院,高原山地动物遗传育种与繁殖教育部重点实验室,贵阳550025

出　　处：《中国调味品》2024年第8期155-162,共8页China Condiment

基　　金：贵州省辣椒发酵制品工程技术研究中心项目(黔科合平台人才[2020]2102);贵州省辣椒加工工程技术研究中心项目(黔教合KV[2021](006));贵州大学自然科学专项(特岗)科研基金项目(贵大特岗合字(2023)15号);贵州省十二大农业特色(辣椒)产业专班项目(黔农发[2021]68号);贵州省科技计划项目(黔科合支撑[2022]156号)。

摘　　要：为探究糟辣椒香气及挥发性化合物,该研究首先对糟辣椒的7种香气属性进行感官品评,其次对顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)的萃取温度、平衡时间、萃取时间、饱和NaCl溶液添加量进行单因素试验和正交试验优化,最后以最优萃取条件解析糟辣椒中挥发性化合物种类和含量。结果表明,糟辣椒酸香和甜香是强度较高的香气属性,在添加量为3.0 g时,采用DVB/CAR/PDMS萃取头、萃取温度70℃、平衡时间10 min、萃取时间40 min、饱和NaCl溶液添加量4 mL时萃取效果最好,检测出97种不同的挥发性风味物质,其中萜烯类化合物41种、酯类11种、醇类9种、醛类8种、酮类6种、酸类和含硫化合物各5种、呋喃类4种、酚类3种、其他化合物5种。定量结果表明,酸类、醇类以及萜烯类化合物的含量较高。该研究结果为糟辣椒挥发性风味化合物的检测和研究提供了参考。In order to investigate the aroma and volatile compounds of fermented chili,sensory evaluation is conducted on seven aroma attributes of fermented chili firstly,and then single factor test and orthogonal test are conducted to optimize the extraction temperature,incubation time,extraction time and addition amount of saturated NaCl solution by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).Finally,the types and content of volatile compounds in fermented chili are analyzed under the optimal extraction conditions.The results show that the sour aroma and sweet aroma of fermented chili are stronger aroma attributes.The extraction effect is the best when the addition amount is 3.0 g,DVB/CAR/PDMS extraction head is used,extraction temperature is 70℃,incubation time is 10 min,extraction time is 40 min,and the addition amount of saturated NaCl solution is 4 mL.A total of 97 different volatile flavor substances are detected,including 41 terpenes,11 esters,9 alcohols,8 aldehydes,6 ketones,5 acids,5 sulfurs,4 furans,3 phenolics and 5 other compounds.The quantitative results indicate that the content of acids,alcohols and terpenes is relatively high.The research results have provided references for the detection and research of volatile flavor compounds in fermented chili.

关 键 词：糟辣椒 挥发性风味化合物 HS-SPME 正交试验 GC-MS 

分 类 号：TS201.1[轻工技术与工程—食品科学]