辣椒皮与籽在辣椒油香气中的贡献研究

Research on the Contribution of Capsicum Peels and Seeds to the Aroma of Chili Oil

采用高温油浸法分别提取等质量全辣椒、辣椒籽与辣椒皮中的香气成分,利用固相微萃取头对香气成分进行富集,再经气相色谱-质谱联用仪分析全辣椒油样、辣椒皮油样和辣椒籽油样中的香气成分;结合感官评价和辣椒辣素含量筛选最适油温、料液比及萃取条件。结果表明,最适浸提油温为180℃;最佳料液比为1∶4;固相微萃取头对辣椒油样挥发性物质富集的最适萃取温度为40℃,最优萃取时间为10 min,解吸时间为3 min。3种油样中共有香气物质21种,含量最高的10种香气物质分别为2,3-丁二酮、1-戊烯-3-醇、戊醛、乙偶姻、2-乙基-呋喃、己醛、(E)-2-己烯醛、庚醛、2-庚烯醛、壬醛。皮样中独有香气物质为间二甲苯、苯乙醛;籽样中独有香气物质为异丁酸、2-甲基-丁酸、对二甲苯、2,5-二甲基-吡嗪。通过对籽样和皮样中主要香气物质峰面积、独有香气物质峰面积,以及所有香气物质总峰面积的比较得出,辣椒籽对油泼辣椒香气物质的贡献大于辣椒皮。

The aroma components in whole Capsicum,Capsicum seeds and Capsicum peels with equal mass are extracted by high-temperature oil immersion method.The aroma components are enriched by solid-phase microextraction head,and then analyzed by gas chromatography-mass spectrometry.The sensory evaluation and capsaicin content are combined to select the optimal oil temperature,solid-liquid ratio and extraction conditions.The results show that the optimal extraction oil temperature is 180℃,the optimal ratio of solid to liquid is 1∶4,the optimal extraction temperature of solid-phase microextraction head for the enrichment of volatile substances in chili oil samples is 40℃,the optimal extraction time is 10 minutes,and the desorption time is 3 minutes.There are 21 kinds of aroma components in the three kinds of oil samples,and 10 aroma components with the highest content are 2,3-butanedione,1-pentene-3-ol,pentanal,acetoin,2-ethylfuran,hexaldehyde,(E)-2-hexenal,heptanal,2-heptenal,nonal.The unique aroma components in Capsicum peel samples are m-xylene and phenylacetaldehyde.The unique aroma components in Capsicum seed samples are isobutyric acid,2-methyl-butyric acid,p-xylene,2,5-dimethyl-pyrazine.By comparing the peak area of main aroma components,the peak area of unique aroma components and the total peak area of all aroma components in Capsicum seed samples and Capsicum peel samples,it is concluded that the contribution of Capsicum seeds to aroma components in chili oil is greater than that of Capsicum peels.