油酥干辣椒中特征挥发性香气成分分析

Analysis of Characteristic Volatile Aroma Components in Fried Dried Chili

为了分析原料干辣椒和油酥成品干辣椒中挥发性成分的差异,在探讨干辣椒最佳油酥增香条件的基础上,利用顶空固相微萃取法提取干辣椒中的挥发性成分,并借助气相色谱-质谱联用技术对干辣椒原料与油酥成品的挥发性化学成分进行鉴定。结果表明:采用顶空固相微萃取结合GC-MS法分析原料干辣椒与不同条件油酥成品辣椒,共检出挥发性香气成分50种,原料干辣椒检出挥发性物质共20种,其中呈香含量高的化合物有4种;油酥适中的干辣椒检出的挥发性物质共18种,其中呈香含量高的化合物有8种;油酥过度(糊)的干辣椒检出的挥发性物质共26种,其中呈香含量高的化合物有6种,并产生了1种高含量的危害性成分2,4-癸二烯醛。总之,经油酥好的干辣椒中呈香含量高的化合物最多且检出了常用于香精香料制作的反式-2,4-癸二烯醛和5-甲基呋喃醛等特征物质,说明油酥好的干辣椒比原材料和油酥过度的辣椒香味更浓厚。

In order to analyze the differences of volatile components in dried chili raw material and fried dried chili finished product,the volatile components of dried chili are extracted by headspace solid-phase microextraction(SPME)on the basis of discussing the optimal conditions for flavor enhancement of fried dried chili.The volatile components in dried chili raw material and fried dried chili finished product are identified by gas chromatography-mass spectrometry(GC-MS).The results show that headspace solid-phase microextraction combined with GC-MS is used to analyze dried chili raw material and fried dried chili finished product,a total of 50 kinds of volatile aroma components are detected,and 20 kinds of volatile components are detected in dried chili raw material,among which,4 kinds of compounds with high aroma content are detected.A total of 18 kinds of volatile components are detected in dried chili with moderate frying,among which,8 kinds of compounds with high aroma content are detected.A total of 26 kinds of volatile components are detected in dried chili with excessive frying,among which,6 kinds of compounds with high aroma content are detected,and a high-content harmful component 2,4-decadienal is produced.In conclusion,the compounds with high aroma content in fried dried chili are the most,and the characteristic substances such as trans-2,4-decadienal and 5-methylfuran aldehyde often used in the production of flavors and fragrances are detected,indicating that the fried dried chili has a stronger aroma than the dried chili raw material and excessive fried dried chili.