接种耐盐植物乳杆菌对不同盐渍程度发酵辣椒挥发性成分的影响

Effect of Salt-Tolerant Lactobacillus Incubation on Volatile Components in Pickled Pepper with Different Salinities

用顶空固相微萃取的方法预处理盐渍辣椒样品,结合气相色谱-质谱联用仪,分析未接种和已接种耐盐植物乳杆菌在质量分数10%和质量分数20%盐渍辣椒的挥发性成分,4组样品共检出194种挥发性成分,共有成分27种。种类数:已接种质量分数20%盐渍辣椒(94种)>已接种质量分数10%盐渍辣椒(92种)>未接种质量分数10%盐渍辣椒(83种)>未接种质量分数20%盐渍辣椒(78种);挥发性成分总相对含量:已接种质量分数20%盐渍辣椒(75.63%)>已接种质量分数10%盐渍辣椒(66.89%)>未接种质量分数10%盐渍辣椒(66.43%)>未接种质量分数20%盐渍辣椒(53.31%)。盐渍辣椒中的挥发性香气物质主要包括醇类、酸类、酯类、醛酮类和烷烃类等众多复杂的香气成分,接种耐盐优势菌种后挥发物质种类、相对含量明显增加多,有助于盐渍辣椒香味物质形成。

The volatile components of salted chili samples with a salinity between 10% and 20% before and after fermentation with salt-tolerant lactobacilli were analyzed by headspace solid phase micro extraction（SPME） combined with gas chromatography-mass spectrometry（GC-MS）. Totally 194 volatile substances belonging to 27 chemical classes were identified in four samples. A total of 94 volatile compounds were identified in lactobacilli-fermented pepper with a salinity of 20%, 92 compounds in fermented pepper with a salinity of 10%, 83 compounds in non-fermented pepper with a salinity of 10%, and 78 compounds in non-inoculated pepper with a salinity of 20%. The total contents of volatile substances in these four samples were 75.63%, 66.89%, 66.43% and 53.31%, respectively. The main volatile aroma components of salted pepper included alcohols, acids, esters, aldehydes, ketones and alkanes and fermentation with salt-tolerant lactobacilli could increase significantly the types and quantities of volatile compounds, which contributed to the formation of pickled pepper flavor.