基于GC-MS分析辣椒种子挥发性成分

Analysis of Volatile Components in Pepper Seeds by GC-MS

[目的]为探明辣椒种子挥发性成分,比较不同辣椒品种主要挥发性物质种类及其含量的差异。[方法]经乙醇-水体系提取后用气相色谱仪-质谱联用仪对辣椒种子挥发性成分进行测定。结合计算机检索对分离的化合物进行结构鉴定。应用色谱峰面积归一化法测定各成分的相对含量,通过主成分分析(PCA)进行综合评定。[结果]不同辣椒挥发性成分和含量有所差异。4种辣椒共6种相同的挥发性成分,但含量有所不同。4种辣椒挥发性物质种类和含量存在明显差异,通过主成分分析可以找出辣椒特征挥发性物质并区分不同品种的辣椒。[结论]该研究为辣椒品种的鉴别提供方法参考。

[Objective]To ascertain the volatile components of pepper seeds,compare the differences in the types and contents of the main volatile substances in different varieties of pepper.[Method]The volatile components of pepper seeds were extracted by ethanol-water and determined by gas chromatography-mass spectrometry.The structure of the separated compounds was identified by computer retrieval.The area normalization method was used to calculate the volatile components of each component,and perform principal component analysis(PCA).[Results]The volatile components and contents of different pepper were different.There were 6 same volatile components in 4 pepper seeds,but the content of volatile components was different.There were obvious differences in the types and contents of volatile substances in the four peppers.Principal component analysis could find out the characteristic volatile substances in peppers and distinguish different varieties of peppers.[Conclusion]This study provides a method reference for the identification of pepper varieties.