期刊论文

Effect of Yeast Fermentation on Volatile Components in Hot Pepper Sauce by HS-SPME-GC-MS

Xia, Y.-B.

中文

现代食品科技

1673-9078

2013

29

6

1420-1423+1433

10.13982/j.mfst.1673-9078.2013.06.025

本校为第一且通讯机构

为分析酵母菌对发酵辣椒汁挥发性成分的影响,采用固相微萃取法（SPME）提取发酵辣椒汁中的挥发性成分,并采用气相色谱-质谱联用（GC-MS）分析方法,分别对植物乳杆菌发酵与植物乳杆菌和酵母菌混合发酵的挥发性成分进行鉴定。结果表明,植物乳杆菌发酵组中共鉴定出36种挥发性有机成分,混合发酵组中共鉴定出57种挥发性有机成分。

The volatile components of fermented hot pepper by lactobacillus and the mixture of lactobacillus and yeasts were analyzed by solid-phase microextration (SPME) and gas chromatography-mass spectrometry (GC-MS). Total 36 and 57 volatile components were identified in the fermented hot pepper by lactobacillus and the mixture of...