食品科学 ›› 2011, Vol. 32 ›› Issue (24): 256-260.doi: 10.7506/spkx1002-6630-201124055

• 分析检测 • 上一篇    下一篇

顶空固相微萃取-气质联用技术分析发酵辣椒的挥发性成分

刘嘉1,2,陈杰1,2,孙文彬1,2,蒋立文1,3,*   

  1. 1.湖南农业大学食品科学技术学院 2.食品科学与生物技术湖南省重点实验室 3.湖南省发酵食品工程技术研究中心
  • 出版日期:2011-12-25 发布日期:2011-12-29

Analysis of Volatile Components in Fermented Chili Pepper by HS-SPME-GC-MS

LIU Jia1,2,CHEN Jie1,2,SUN Wen-bin1,2,JIANG Li-wen1,3,*   

  1. (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China; 3. Hunan Provincial Engineering and Technology Research Centre for Fermented Food, Changsha 410128, China)
  • Online:2011-12-25 Published:2011-12-29

摘要: 为分析发酵辣椒原料和成品中挥发性成分的差别,采用固相微萃取法(solid phase microextraction,SPME)提取发酵辣椒中的挥发性成分,另采用气相色谱-质谱法(gas chromatograph-mass spectrometer,GC-MS)对其成品与原料的化学成分进行鉴定。结果显示:发酵辣椒成品中共鉴定出45种挥发性有机成分,发酵辣椒原料中共鉴定出43种挥发性有机成分,成品中酯类物质含量增加,醇类物质含量减少。

关键词: 发酵辣椒, 挥发性成分, 固相微萃取, GC-MS

Abstract: The volatile composition of fermented chili pepper was analyzed by solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) and compared with that of native chili pepper. A total of 45 and 43 volatile compounds were identified in fermented and native chili peppers, respectively. Fermented chili pepper exhibited an increase in ester content and a decrease in alcohol content when compared with native one.

Key words: fermented Capsicum annuum, volatile components, solid-phase microextraction, gas chromatography-mass spectrometry (GC-MS)

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