油酥干辣椒中特征挥发性香气成分分析-《中国调味品》

文章信息/Info

Title:: Analysis of characteristic volatile aroma components in fried dried pepper

摘要:: 为了分析原料干辣椒和油酥成品辣椒中挥发性成分的差异，在探讨干辣椒最佳油酥增香条件的基础上，利用顶空固相微萃取法提取干辣椒中的挥发性成分，并借助气相色谱-质谱联用技术对干辣椒原料与油酥成品的挥发性化学成分进行鉴定。结果表明：采用顶空固相微萃取结合GC-MS法分析原料干辣椒与不同条件油酥成品辣椒，共检出挥发性香气成分50种，原料干辣椒检出挥发性物质共20种，其中呈香含量高的化合物有4种；油酥适中的干辣椒检出的挥发性物质共18种，其中呈香含量高的化合物有8种；油酥过度（糊）的干辣椒检出的挥发性物质共26种，其中呈香含量高的化合物有6种，并产生了一种高含量的危害性成分2,4-癸二烯醛。总之，经油酥好的干辣椒中呈香含量高的化合物最多且检出了常用于香精香料制作的反式-2,4-癸二烯醛和5-甲基呋喃醛等特征物质，说明油酥好的干辣椒比原材料和油酥过度的辣椒香味更浓厚。

Abstract:: To analyze the difference of volatile components in dried capsicum and the finished product of crisp chili, the volatile components were extracted by headspace solid phase microextraction (SPME) on the basis of exploring the best conditions for flavor enhancement of dried chili. The volatile components in dried pepper were extracted by gas chromatography-mass spectrometry (GC-MS). The volatile chemical components of raw materials and pastry products were identified. The results showed that: headspace solid phase microextraction combined with GC-MS method was used to detect 50 kinds of volatile aroma components, 20 kinds of volatile compounds were detected in the raw material dry pepper, among which 4 kinds of compounds with high aroma content were detected; 18 kinds of volatile compounds were detected in the dry pepper with moderate crispy, including 8 kinds of compounds with high aroma; 26 kinds of volatile compounds were detected in the excessive (paste) dried pepper, among which 6 compounds with high aroma content and a high content of 2,4-decadienal. In conclusion, the crisp dried chillies have the highest content of the most fragrant compounds and have detected the trans -2,4- decadienal and 5- methylfuran aldehydes which are commonly used in flavors and fragrances. This shows that the crisp dried chillies are more fragrant than the raw materials and the crisp too hot pepper.