| 铜仁糟辣椒挥发性风味成分分析 |
| |
| 引用本文： | 谭 沙,宋珊珊,谢 勇,朱 苗. 铜仁糟辣椒挥发性风味成分分析[J]. 中国酿造, 2015, 34(10): 125. DOI: 10.11882/j.issn.0254-5071.2015.10.028 |
| |
| 作者姓名： | 谭 沙 宋珊珊 谢 勇 朱 苗 |
| |
| 作者单位： | 1.铜仁学院生物与农林工程学院，贵州铜仁554300；2.遵义医药高等专业学校，贵州遵义563000 |
| |
| 基金项目： | 贵州省教育厅资助（黔教合ky字[2011]005）；梵净山特色动植物资源保护与利用创新人才团队项目；贵州省科技厅资助 （黔科合LH字[2014]7495） |
| |
| 摘 要： | 分析铜仁糟辣椒挥发性成分，使用固相微萃取法（SPME）提取糟辣椒的挥发性化学物质并采用气相色谱-质谱（GC-MS）对挥发性成分进行分析。结果表明，共分离出73个化合物，对其中71个化学成分进行鉴定，其中萜烯类物质含量最高，为35.42%，其次为醇类化合物28.16%和酯类化合物19.94%。其主要成分为乙醇(26.12%)、α-姜烯(9.485%)、棕榈酸乙酯（5.811%）、二烯丙二硫醚（5.698%）、倍半水芹烯（5.183%）、乙酸乙酯（4.032%）、β-红没药烯（3.152%）、金合欢烯（3.037%）。
|
| 关 键 词： | 铜仁糟辣椒 风味物质 成分分析 |
Volatile compounds analysis of pickling pepper of Tongren |
| |
| TAN Sha,SONG Shanshan,XIE Yong,ZHU Miao. Volatile compounds analysis of pickling pepper of Tongren[J]. China Brewing, 2015, 34(10): 125. DOI: 10.11882/j.issn.0254-5071.2015.10.028 |
| |
| Authors: | TAN Sha SONG Shanshan XIE Yong ZHU Miao |
| |
| Affiliation: | 1.College of Biology and A&F Engineering, Tongren College, Tongren 554300, China;
2.Zunyi Medical and Pharmaceutical College, Zunyi 563000, China |
| |
| Abstract: | The volatile compounds of Tongren pickling pepper were extracted by SPME and analyzed by GC-MS. Results showed that 73 compounds were separated and 71 of them were identified. The terpene had the highest content of 35.42%, followed by alcohol 28.16% and easter 19.94%. The major components were ethanol (26.12%), α-zingiberene (9.485%), ethyl palmitate (5.811%), allyl disulfide (5.698%), β-sesquiphellandrene (5.183%), ethyl acetate (4.032%), β-bisabolene (3.152%), and farnesene (3.037%). |
| |
| Keywords: | Tongren pickling pepper flavor substance compounds analysis |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
