期刊论文

Analysis of volatile compounds in chopped chilli at natural fermentation process

中文

湖南农业大学学报(自然科学版)

1007-1032

2014

40

1

101-107

10.13331/j.cnki.jhau.2014.01.021

农业部“948”专项经费资助项目（2003T18）；

本校为第一机构

采用固相微萃取-气质联用法(SPME-GC-MS)对自然发酵剁辣椒的挥发性成分进行分析.结果表明:从3种剁辣椒(食盐添加比率为10％的朝天椒、食盐添加比率为8％的朝天椒、食盐添加比率为10％的线椒,分别记为剁椒A、剁椒B、剁椒C)中共检测出了93种成分,其中24种为3种剁辣椒共有;剁椒A、剁椒B、剁椒C中的挥发性物质分别为74、53、36种;剁椒A中的主要香气成分是烯烃类、酯类、醛类,剁椒C中的主要香气成分是醇类、烯烃类、酮类、酯类;剁辣椒中挥发性成分的化合物数量、相对含量与辣椒品种有关;同一原料不同食盐添加比率制作的剁辣椒,其挥发性成分的化合物数量与相对含量也不尽相同.

The volatile compounds in chopped chilli at natural fermentation process were analyzed by solid phase micro- extraction （SPME） and gas chromatography-mass spectrometry （GC-MS） approach. A total of 93 volatile compounds were detected in 3 kinds of chopped chilli, they were 10% NaC1 chopped Chaotian chilli, 8% NaC1 chopped Chaotian chilli and 10% NaC1 chopped line chilli, which were assigned the name chopped chilli A, B and C respectively in the follows. Chopped chilli A, B and C contained 74, 53 and 36 volatile compounds respectively, and 24...