发酵辣椒的挥发性风味成分分析

Studies on the Volatile Components in Fermented Chili Products

采用同时蒸馏萃取(SDE)和顶空固相微萃取(HS-SPME)两种方法提取传统发酵辣椒挥发性成分,通过气相色谱-质谱联用仪对挥发性成分进行分离鉴定,共得到了10类56种化合物,其中烃类最多有20种,其次是醇类有13种和酯类有8种,另外酚类、醛类、酮类、缩羰基类、酸类、吡嗪类和其他杂环类分别是1、3、4、1、3、1、2种。发酵辣椒所特有的香气并非由一种或一类化合物单独形成。比较两种提取挥发性成分的方法可知,HS-SPME法主要检出香气组分中的易挥发性化合物,它们代表了风味物质的“香气”;SDE法则体现了“香味”,它检测所得的化合物平均分布于整个检测区域。只有将两种方法结合起来,才能得到对产品的挥发性物质的综合评价。

The volatile components in the fermented chili were extracted by using two methods： SDE and HS-SPME. And the components were isolated and identified by GC-MS . The 56 differ compounds were obtained, including 20 hydrocarbons, 13 alcohols and 8 esters, 1 phenol, 3 aldehydes, 4 ketones, 1 acetal, 3 acids, 1 pyrazine and 2 other heterocycles. The peculiar fragrance of the fermented chili did not consist by one or one kind chemical compound, but delicate balance among various kinds of chemical compounds. Comparing HS-SPME with SDE method, the volatile aroma compounds which represented the ＂odor＂ of flavor were monitored by the former and the latter embodied the ＂taste＂ of flavor. The compounds identified by the latter were distributed averagely over all the monitoring area. Only combination by two kinds methods, a comprehensive appraisal on the volatility material of the products could be obtained.