摘要
为进一步明确甘谷干辣椒的风味物质和品质特征,对甘谷干辣椒的生产加工和利用提供参考,利用气相色谱-质谱联用仪(GC-MS)测定甘谷干辣椒的挥发性物质,结果显示在甘谷辣椒中共检测到 87种挥发性物质:醇类24种、醛类16种、萜烯类13种、烷烃类11种、酯类6种、芳香烃类5种、酮类4种、烯烃类3种、萜类2种、有机酸类2种、吡咯类1种.其中,萜烯类物质含量最高,其次是烷烃类和醇类,(+)-香橙烯和柠檬烯是甘谷干辣椒主要的挥发性香气物质.经Beacon辣椒素检测试剂盒检测,发现甘谷干辣椒的辣椒素类物质总含量为512.69 μg/g,斯科维尔指数(SHU)为7 905.66,辣度为52.70度.研究结果表明,甘谷干辣椒挥发性风味物质多样,香气浓郁,辣度适中.
Abstract
To further clarify the flavor substances and quality characteristics of Gangu dried pepper,and provide references for the production,processing,and utilization of Gangu dried pepper,the gas chromatography-mass spectrometry(GC-MS)was used to determine the volatile substances of Gangu pepper.The results showed that 87 volatile substances were detected in Gangu pepper,including 24 alcohols,16 aldehydes,13 terpenes,11 alkanes,6 esters,5 aromatic hydrocarbons,4 ketones,3 olefins,2 terpenes,2 organic acids,and 1 pyrrole.The contents of terpenes were the highest,followed by alkanes and alcohols,and aromandendrene and limonene were the main volatile aroma substances of Gangu dried pepper.According to the Beacon capsaicin detection kit,it was found that the total content of capsaicin was 512.69 μg/g,the Scoville index(SHU)was 7 905.66,and the spiciness was 52.70 degrees.The results showed that the volatilized flavor substances of Gangu dried pepper were diverse,the aroma was rich,and the spiciness was moderate.
基金项目
&&(2022YFD1200502)
贵州省科技计划(黔科合支撑[2022]重点016号)
中国农科院科技创新工程项目(CAAS-ASTIP-IVFCAAS)()
现代农业产业技术体系建设项目(CARS-23-A15)
国家科技期刊平台
NSTL
维普
万方数据