摘要
采用静态顶空法提取干辣椒等原料以及辣椒食品-牛肉香辣酱、猪肉香辣酱、海鲜香辣酱、鲜食辣椒酱的挥发性气体成分,通过气相色谱-质谱联用技术,定性分析辣椒及辣椒食品中的挥发性物质成分。结果表明,辣椒及辣椒食品样品中共检出74种挥发性成分,其中酯类20种,酮类17种,羧酸类9种,胺类6种,烷烃类6种,醛类4种,醇类3种,烯烃类3种,吡咯类2种,咪唑类1种,酚类1种,醚类1种,其他类1种。辣椒及辣椒食品共有5种挥发性物质成分,分别为己醛、六氢-3-(2-甲基丙基)-吡咯并[1,2a]吡嗪-1,4-二酮、己内酰胺、六氢-3-苯甲基-吡咯并[1,2,-a]吡嗪-1,4-二酮、2-氨基-N-乙基酰胺。研究可知此法可快速有效地初步判断辣椒酱中挥发性物质成分。
Volatile components from dried chili and chili food that include savoury beef sauce,savoury pork sauce, savoury seafood sauce,fresh chili sauce were extracted by static headspace method and analyzed by gas chromatography-mass spectrometry（GC-MS）. A total of 74 volatile components which were mainly made up of esters,with 20 species of esters, 17 species of ketones, 9 species of carboxylic acids,6 species of amines, 6 species of alkanes,4 species of aldehydes,3 species of alcohols,3 species of alkenes,2 species of azoles, 1 species of imidazole,1 species of phenols and 1 species of ethers and 1 species of others. Chili and chili food had 5 common components that were identified,including hexanal,hexahydro -3 -（2 -methylpropyl） - Pyrrolo [1,2-a]pyrazine-1,4-dione, caprolactam, hexahydro-3- （phenylmethyl） -pyrrolo[1,2-a]pyrazine- 1,4- dione,2-Amino-N-ethylpropanamide. The study showed that the method could quickly and efficiently judge the volatile material composition in chilli sauce.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第18期49-53,58,共6页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31172009)
国家科技支撑计划项目(2012BAD38B05)
大连科技计划项目(2012E13SF106)
