| 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 |
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| 引用本文： | 刘嘉,陈杰,孙文彬,蒋立文.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[J].食品科学,2011(24). |
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| 作者姓名： | 刘嘉 陈杰 孙文彬 蒋立文 |
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| 作者单位： | 湖南农业大学食品科学技术学院;食品科学与生物技术湖南省重点实验室;湖南省发酵食品工程技术研究中心; |
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| 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。
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| 关 键 词： | 发酵辣椒 挥发性成分 固相微萃取 气相色谱-质谱联用(GC-MS) |
Analysis of Volatile Components in Fermented Chili Pepper by HS-SPME-GC-MS |
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| LIU Jia,CHEN Jie,SUN Wen-bin,JIANG Li-wen,.Analysis of Volatile Components in Fermented Chili Pepper by HS-SPME-GC-MS[J].Food Science,2011(24). |
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| Authors: | LIU Jia CHEN Jie SUN Wen-bin JIANG Li-wen |
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| Affiliation: | LIU Jia1,2,CHEN Jie1,SUN Wen-bin1,JIANG Li-wen1,3,*(1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China,2.Hunan Province Key Laboratory of Food Science and Biotechnology,3.Hunan Provincial Engineering and Technology Research Centre for Fermented Food,China) |
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| 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. |
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| Keywords: | fermented Capsicum annuum volatile components solid-phase microextraction gas chromatography-mass spectrometry(GC-MS) |
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