期刊论文

中文

食品与机械

1003-5788

2014

30

1

55-61

10.3969.j.issn.1003-5788.2014.01.012

本校为第一机构

为得到风味良好的发酵辣椒汁,将辣椒汁分别添加蔗糖、果糖、葡萄糖、麦芽糖作为营养物质,再经过复合菌种发酵,采用顶空固相微萃取和气相色谱-质谱联用的方法对不同糖类发酵辣椒汁的挥发性成分进行鉴定和分析,探讨不同糖类对辣椒汁发酵风味的影响。结果表明:4个样品中,共鉴定出113种挥发性成分,主要包括酯类(35种)、酸类(13种)、醇类(9种)、烯烃类(28种)、烷烃类(14种)、醛类(7种)、酮类(3种)等,它们的协同作用构成了发酵辣椒汁的特征气味。其中4个样品分别鉴定出成分72,69,76,86种,共有的成分45种且酯类是4个样品中的主要成分,因此4个样品的主体香气相似。但4个样品中不同种类物质所占比例和数量...

Solid-phase micro-extraction （SPME） and gas chromatography-mass spectrometry （GC-- MS） were adopted to separate and i-dentify the volatile components in pepper juice with different saccharides. The relative contents were determined by area normalizing method. The results indicated that 113 volatile components were identified including esters, acids, alcohols, olefins, alkenes, aldehydes, ketones. 72,69,76,86 kinds of volatile components were dif- ferently identified in fermented pepper juice with sucrose, laevulose, glucose and maltose. 4 s...