用气相色谱法研究辣椒红中6号溶剂和乙醇残留量及辣椒红储存过程中的氧化现象

Study on Residual Quantity of No.6 Solvent & Ethanol in Paprika Red and the Phenomenon of Oxidation in Paprika Red during Its Storage Process by Gas Chromatography

用气相色谱法初步研究了辣椒红在储存过程中其中的脂肪、脂肪酸降解及自动氧化产生的低级脂肪酸、醛类、酮类等低分子量化合物在色谱图中对６号溶剂峰的影响及杂峰的出现。对辣椒红生产及储存有指导意义．

This paper deals with the effects of fat and fatty acid degradation on Paprika Red during its storage process and some low molecular weight compounds produced by the auto --oxidation on the peak of No.6 solvent and the background peaks in the chromatographical graph. These compounds include lower grade fatty acid, aldehyde, ketone, etc. It is significant for the production and storage of Paprika Red.