气相色谱-质谱联用技术分析印度TEJA辣椒油树脂的挥发性风味物质

Analysis of Volatile Flavor Compounds of Indian TEJA Capsicum Oleoresin by GC-MS

以TEJA辣椒为原料,采用丙酮作为萃取剂提取辣椒油树脂,用气相色谱-质谱联用技术(GC-MS)分析其挥发性风味成分。结果表明:印度TEJA辣椒油树脂中共检出挥发性化合物47种,其中种类最多、含量最丰富的为酯类(11种,30.35%),其次为醇(8种,23.77%)、酸(8种,6.00%)、酮(7种,2.44%)及醛(7种,1.45%)类,吡嗪类化合物只有1种(四甲基-吡嗪),占1.68%。

Capsicum oleoresin was extracted from TEJA pepper with acetone as the extraction agent. The volatile flavor components of capsicum oleoresin were analyzed by gas chromatography-mass spectrometry(GC-MS). The results showed that 47 volatile compounds were detected in TEJA capella oleoresin, among which ester(11 kinds, 30.35%) was the most abundant, followed by alcohol(8 kinds, 23.77%), acid(8 kinds, 6.00%), ketone(7 kinds, 2.44%) and aldehyde(7 kinds, 1.45%).There was only one pyrazine compound(tetramethyl-pyrazine), and the relative content was 1.68%.