贵州柴火煳辣椒的挥发性风味成分分析

Studies on the volatile flavor components of Guizhou firewood Hu chili

用水蒸气蒸馏法提取贵州柴火煳辣椒的挥发性风味成分,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11类35种化合物,其中正构烷烃最多有9种,其次有醛类7种和醇类5种,另外脂肪酸4种、酯类3种、酮类2种、吡咯类、烯烃、噻唑类、酚类、呋喃类各1种,除对贵州柴火煳辣椒气味贡献可以忽略的正构烷烃外,含量较高的化合物有(E,E)-2,4-癸二烯醛(8.73%)、3,7-二甲基-1,6-庚二烯-3-醇(6.85%)、α-松油醇(3.87%)、月桂酸(3.24%)、苯乙醛(3.23%)、苯甲醛(2.89%)、2-甲基丁酸(2.85%)、2-呋喃甲醇(2.71%)、β-紫罗兰酮(2.68%)、2-乙酰基吡咯(2.55%)、5-羟基-2-甲基苯甲醛(2.54%)、糠醛(2.31%)、二氢猕猴桃内酯(2.28%)等。

The volatiles flavor of Guizhou firewood Hu chili were extracted through steam distillation, and the components were isolated and identified by GC-MS. The 35 differ compounds were obtained, including 9 alkanes, 7 aldehydes and 5 alcohols, 4 aliphatic acids, 3 esters, 2 ketones, 1 pyrrole , 1 alkene, 1 thiazole, 1 phenol and 1 furan. In addition to alkanes, which contributions to the flavor of Guizhou firehood Hu chili, the main components include （E, E）-2,4-decadienal（8.73 %）, 3,7-dimeth- yl-1,6-octadien-3-ol （6.85 %）, α-terpineoI （3.87 %）, dodecanoic acid（3.24%）, benzeneacetaldehyde （3.23%）, benzaldehyde （2.89%）, 2-methylbutanoic acid （2.85%）, 2-furanmethanol （2.71%）, β-ionone （2. 68%）, 2-acetylpyrrole （2. 55%）, 5-hydroxy-2-methyl-benzaldehyde （2. 54%）, furfural （2.31 %）, and dihydroactindiolide （2.28%）.