辣椒中香气成分分析技术及影响因素研究进展  

Research Progress on Analysis Technologies and Influencing Factors of Aroma Component in Pepper

作　　者：刘波 冯树涛 李航 蔡砚芳 LIU Bo;FENG Shutao;LI Hang;CAI Yanfang(Zunyi Institute of Products Quality Inspection and Testing/Zunyi Comprehensive Inspection and Testing Center,Zunyi 563000,China)

机构地区：[1]遵义市产品质量检验检测院/遵义市综合检验检测中心,贵州遵义563000

出　　处：《蔬菜》2025年第4期19-25,共7页Vegetables

基　　金：遵义市农业科技攻关项目(遵市科合HZ字(2023)8号)。

摘　　要：辣椒的香气是决定其品质的关键指标之一,同时也对辣椒的市场竞争力和消费者偏好产生重要影响。因此,辣椒香气成分的研究对于辣椒品质的鉴定具有重要的参考价值。近年来,辣椒香气成分的研究逐渐成为学术界的热点,相关分析技术和影响因素的研究也日益增多。本文系统综述了辣椒香气成分研究的最新进展,重点介绍了辣椒香气成分的提取、检测分离、定量分析及主要香气成分的筛选技术和方法,并总结了影响辣椒香气成分的主要因素(包括辣椒品种、产地、部位、成熟阶段及干制方式)。此外,本文还指出了当前研究中存在的问题,并对未来的研究方向进行了展望,旨在为辣椒香气成分的深入研究及辣椒产业的可持续发展提供理论依据。The aroma of pepper is one of the key indicators that determine its quality,and also has a significant impact on its market competitiveness and consumer preferences.Therefore,the study of aroma components in peppers has important reference value for the identification of pepper quality.In recent years,the study of aroma components in peppers has gradually become a hot topic in the academic community,and the research on related analysis technologies and influencing factors is also increasing.A systematically overview of the latest progress in the research of pepper aroma components is provided,with a focus on the extraction,detection,separation,quantitative analysis and screening technologies and methods for major aroma components.The main factors affecting pepper aroma components are summarized,including pepper variety,origin,parts,maturity stage and drying method.In addition,the existing problems in current research are pointed out,looking forward to future research directions,and aiming to provide theoretical basis for the in-depth study of pepper aroma components and the sustainable development of the pepper industry.

关 键 词：辣椒 香气成分 提取 检测 分离 固相微萃取 气相色谱—质谱联用 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]