摘要
为评价贵州5种代表性品种辣椒风味品质,采用顶空固相微萃取-气相色谱-质谱(headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry,HS-SPME-GC-MS)联用技术,通过主成分分析对5种贵州典型干辣椒挥发性风味物质进行综合分析。结果表明,5种辣椒共检出62种挥发性风味物质组分,其中,朝天椒有23种、米椒有33种、平板椒有29种、皱椒有36种、线椒有31种。主要分为烃类、酯类、醛类、醇类、酮类、吡嗪类、其他类化合物。对7类挥发性香气成分进行主成分分析,建立香气品质评价模型,并通过主成分载荷图以及主成分得分图,得出线椒的风味最好,其次是平板椒、朝天椒、皱椒,均优于米椒。不同品种辣椒的香气品质分析结果为企业加工、筛选原料提供相关理论依据。
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry(HS-SPME-GC-MS) was used on analysis of volatile flavors of different varieties of dried pepper in Guizhou. A total of 62 aroma compounds were identified in 5 kinds of peppers, among them, there were 23 kinds of Capsicum annuum L.var. conoides(Mill.) Irish, 33 kinds of Capsicum annuum L.var.conoides Irish, 29 kinds of Capsicum annuum L.var. Silvestre vell, 36 kinds of Capsicum annuum forma luteum Kuntze and 31 kinds of Capsicum annuum L.var. dactylus M. These aroma components were mainly divided into hydrocarbons, esters, aldehydes, alcohols, ketones, pyrazines and others. The aroma quality assessment model was established by principle component analysis(PCA)for the 7 volatile aromas.. The PCA loading and score plots revealed that Capsicum annuum L.var. dactylus M showed the highest score and best aroma quality,followed by Capsicum annuum L.var. Silvestre vell, Capsicum annuum L.var. conoides (Mill.) Irish, Capsicum annuum forma luteum Kuntze, and these were all better than Capsicum annuum L.var.conoides Irish. Results of aroma quality analysis of different varieties of pepper provide relevant theoretical basis for enterprises to process and screen raw materials.
作者
杜勃峰
李达
肖仕芸
陈思奇
丁筑红
DU Bo-feng;LI Da;XIAO Shi-yun;CHEN Si-qi;DING Zhu-hong(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,Guizhou,China;Tianjin Modern Vocational Technology College,Tianjin 300350,China)
出处
《食品研究与开发》
CAS
北大核心
2019年第7期149-155,共7页
Food Research and Development
