摘要
以14种辣椒为研究对象,经油制制成辣椒油制品—辣椒油和油辣椒,采用顶空固相微萃取气相色谱-质谱联用技术对辣椒油制品的挥发性香气成分进行测定,并对挥发性成分进行主成分分析和聚类分析,同时还测定了影响辣椒油制品品质的其他指标,比较研究了不同辣椒油制品各成分变化。通过挥发性成分鉴定,辣椒油共检出48种挥发性成分,油辣椒检出52种挥发性成分,主要包括烷烃类、烯烃类、醛类、酮类、酯类、醇类,其中酯类和烯烃类是辣椒油制品主要的挥发性香气成分,含量达到30%～70%;将辣椒油48种挥发性成分和油辣椒52种挥发性成分通过主成分分析可简化成12种成分,累计贡献率分别达98.402%、98.016%;通过聚类分析辣椒油和油辣椒分别分为4大类和3大类,能更好地对不同品种辣椒油制品进行区分。
In order to determine the volatile compounds in chili oil products, 14 kinds of hot pepper were used as the research object. The chili oil products-chili oil and fried dried pepper(FDP) were made by oil. Headspace solid-phase microextraction gas chromatograph-mass spectrometry was used to determine volatile compounds, which were analysed by principal component analysis and cluster analysis. The changes in quality components of different chili oil products were also studied. The results showed that the quality indexes of different chili oil products showed significant differences ( P <0.05). Esters and alkenes were identified as the main volatile compounds in chili oil products. According to the differences in volatile components, cluster analysis divided pepper oil and FDP into 4 and 3 categories, respectively, which could better distinguish different varieties of pepper oil products.
作者
张洪新
刘辉
陈光静
阚建全
ZHANG Hongxin;LIU hui;CHEN Guangjing;KAN Jianquan(College of Food Science,Southwest University,Chongqing 400715,China;Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing),Ministry of Agriculture,Chongqing 400715,China;Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第5期190-198,共9页
Food and Fermentation Industries
基金
重庆市农业委员会-重庆市现代特色效益农业技术体系创新团队建设计划项目"调味品产业技术体系"(2017[7]号)
中华人民共和国农业部公益行业专项项目-农产品产地初加工环节风险因子摸底排查与关键控制点评估(GJEP20 1701102)
关键词
辣椒
油制品
顶空固相微萃取气相色谱-质谱联用
挥发性成分
品质
pepper
oil products
headspace solid-phase microextraction gas chromatography-mass spectrometry
volatile components
quality
