朝天椒及米椒中可挥发性风味物质含量研究

A Preliminary Study on the Content of Volatile Flavor Compounds of Capsicum and Rice Chilli

通过气相色谱法测定朝天椒和米椒中可挥发性风味物质的含量,研究表明朝天椒干椒共分离和定性23种可挥发性风味物质。米椒共分离和定性33种可挥发性风味物质。

In this paper, by gas chromatography method for the determination of pepper and rice pepper volatile into matter content, the study demonstrates that day of dry pepper pepper were isolated and 23 qualitative volatile flavor substances. Rice pepper were isolated and 33 qualitative volatile flavor substances.