辣椒汁发酵过程中挥发性成分的变化

为研究未经发酵辣椒汁与不同发酵时间辣椒汁的挥发性成分，并探究发酵前后挥发性成分的变化，采用顶空固相微萃取和气相色谱-质谱联用的方法对辣椒汁发酵期间挥发性成分进行鉴定，探讨时间对辣椒汁发酵风味的影响。结果表明：在辣椒汁发酵期间，共鉴定出106 种挥发性成分，主要包括酯类（28 种）、酸类（13 种）、醇类（8 种）、烯烃类（34 种）、烷烃类（12 种）、醛类（5 种）、酮类（3 种）等，它们的协同作用构成了辣椒汁及其发酵液的特征气味。其中在辣椒原汁、发酵1、2、3 d的辣椒汁中分别鉴定出成分65、78、83、86 种，共有的成分53 种。随着发酵的进行，酯类、烯烃类化合物相对含量有所增加，并新增萜类化合物，挥发性成分种类均有增加。发酵时间3 d的辣椒汁风味最佳，发酵能使辣椒汁产生独特的风味，使其具有很好的应用前景。

Analysis of Volatile Components in Hot Pepper Juice during Fermentation

Solid-phase micro-extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were adopted to separate and identify the volatile components of fermented hot pepper juice. The quantification was performed by area normalization method. The results indicated that 106 volatile components were identified including esters, acids, alcohols, olefins, alkenes, aldehydes and ketones. Totally 65, 78, 83 and 86 volatile components were identified in hot pepper juices fermented for 0, 1, 2 and 3 days, respectively. Fifty-three volatile compounds were common to the four samples. The amounts of alkenes and esters were increased as the fermentation process progressed, terpeniods were newly detected, and there was an increase in the number of volatile compounds. The 3 d fermented juice had the best flavor. Therefore, fermentation can improve the flavor of hot pepper juice, and even produce unique flavor, indicating its application potential. Key words: fermented hot pepper juice; volatile component; solid-phase micro-extraction (SPME); gas chromatographymass spectrometry (GC-MS)