期刊论文

Fermentation process optimization and flavor quality of desalted chili

中文

湖南农业大学学报(自然科学版)

1007-1032

2017

43

1

71-78

10.13331/j.cnki.jhau.2017.01.013

湖南省科技重大专项（2015NK1003）；

本校为第一机构

以盐渍辣椒为原料,采用正交试验优化脱盐盐渍辣椒发酵工艺,用HS–SPME–GC–MS方法测定脱盐盐渍辣椒发酵前后挥发性成分的变化。结果表明:盐渍辣椒脱盐后,其氯化钠、总糖、总酸、还原糖、氨基酸态氮含量均有显著降低(P

By taking salted chili as materials, the fermentation process in making desalted chili were optimized through orthogonal experiment, and the change of volatile flavor components before and after fermentation were determined by headspace solid phase microextraction gas chromatography and mass spectrometry (HS–SPME–GC–MS). The results indicated that NaCl, total sugar, total acid, reducing sugar and amino acid nitrogen content in desalted chili reduced significantly after desalination (P