首页|高盐辣椒发酵过程中主要成分及风味的变化

高盐辣椒发酵过程中主要成分及风味的变化

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原文链接
  • 国家科技期刊平台
  • NETL
  • NSTL
  • 万方数据
  • 维普
以辣椒为原料、以高盐辣椒发酵过程为研究对象,测定在不同发酵时段的辣椒总酸含量与亚硝酸盐总量,利用固相微萃取技术和气相色谱-质谱联用技术测定不同发酵时间高盐辣椒中的挥发性成分,并利用主成分分析法与聚类分析法对挥发性成分进行评价.结果表明:酸度在发酵阶段变化不大,亚硝酸盐含量在全过程中未超过国家标准,共鉴定出包括烯烃类(4种)、芳香族类(9种)、醇类(13种)、醛类(7种)、酮类(3种)、酸类(2种)、酯类(18种)等7类化合物.随着发酵的进行,初始阶段辣椒中的醇类、酸类与酯类成分含量有所增加,而后醇类与酯类成分含量继续增加,而酸类减少,最终各类成分含量更为均衡.主成分分析得出22种主要的挥发性成分.在整个发酵过程的第24天时的样品风味最为协调.
Analysis of Changes in the Main Components and Volatile Components in Fermented Chili with High Salt Content
The contents of total acids and total nitrites at different fermented stages were determined in the fermented chili with high salt content.Solid phase micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS) were used to determine the volatile substances of fermented chili at different stages.The analysis of volatile substances was achieved by the principal components analysis (PCA) and cluster analysis (CA).The results indicated that there was no obvious change in acidity.The content of total nitrites did not exceed the national standard during fermentation.The compounds identified could be classified into 7 groups,including olefins (4),aromatics (9),alcohols (13),aldehydes (7),ketones (3),acids (2) and esters (18).During the initial stage of fermentation,the flavor compounds alcohols,acid and esters were increased.As the fermentation proceeded,the contents of alcohols and esters were increased while the content of acids was reduced.The contents of components from all the groups became more balanced at the end of fermentation.PCA analysis identified 22 main volatile components and the best flavor was achieved on the 24th d of fermentation.

fermented chili with high salt contentvolatile componentssolid phase micro-extraction-gas chromatography-mass spectrometryprincipal components analysiscluster analysis

欧阳晶、陶湘林、李梓铭、李云倩、蒋立文

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湖南农业大学食品科学技术学院,湖南长沙 410128

食品科学与生物技术湖南省重点实验室,湖南长沙 410128

湖南省发酵食品工程技术研究中心,湖南长沙 410128

高盐辣椒发酵 挥发性成分 固相微萃取与气相色谱-质谱联用 主成分分析 聚类分析

湖南省科技厅项目湖南省大学生研究性学习和创新性实验计划项目

2012NK3092SCX1220

2014

10.7506/spkx1002-6630-201404036

食品科学
北京食品科学研究院

食品科学

CSTPCDCSCD北大核心
影响因子：1.327
ISSN：1002-6630
年,卷(期)：2014.35(4)
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