当阳地区鲊广椒品质的评价

Quality Evaluation of Zhaguangjiao Samples Collected from Dangyang

采用色度仪、电子舌、高效液相色谱仪、电子鼻和气相色谱质谱联用技术对采集自湖北省当阳市的10个鲊广椒样品品质进行初步评价。结果发现,鲊广椒样品在总酸含量、氯化钠含量、红绿度和酸味上的差异性较大,且乳酸为鲊广椒中的主要有机酸。除W6S外,其他电子鼻传感器对鲊广椒的响应值变异值均超过了30%,且醋酸、己酸乙酯、乙醇和乙酸乙酯为当阳鲊广椒中主要挥发性风味物质。由此可见,当阳地区不同农户家制作的鲊广椒品质存在较大差异。

Product qualities often Zhaguangjiao samples collected from Dangyang Hubei province were studied by colorimeter, electronic tongue, high perlonnance liquid chromatograph, electronic nose, and gas chromatography-mass spectrometer. The results showed that there were significant differences in the contents of total acid and sodium chloride, a^＊, and sourness, and lactic acid was majority of the organic acid in Zhaguangjiao samples. The variation values of response values of all electronic nose sensors were more than 30 % except for W6S, and acetic acid, ethyl hexanoate, ethanol and ethyl acetate were major volatile components in Zhaguangjiao samples. Thus, there were significant differences of product quality among home-made Zhaguangjiao samples collected from Dangyang.