杨帅,吴拥军,李岑

• 1:贵州大学生命科学学院/农业生物工程研究院
• 2:山地植物资源保护与种质创新教育部重点实验室
• 3:贵州大学生命科学学院
• 4:高原山地动物遗传育种与繁殖教育部重点实验室

摘要(Abstract)：

为探究糟辣椒香气及挥发性化合物，该研究首先对糟辣椒的7种香气属性进行感官品评，其次对顶空固相微萃取-气相色谱-质谱联用法(HS-SPME-GC-MS)的萃取温度、平衡时间、萃取时间、饱和NaCl溶液添加量进行单因素试验和正交试验优化，最后以最优萃取条件解析糟辣椒中挥发性化合物种类和含量。结果表明，糟辣椒酸香和甜香是强度较高的香气属性，在添加量为3.0 g时，采用DVB/CAR/PDMS萃取头、萃取温度70℃、平衡时间10 min、萃取时间40 min、饱和NaCl溶液添加量4 mL时萃取效果最好，检测出97种不同的挥发性风味物质，其中萜烯类化合物41种、酯类11种、醇类9种、醛类8种、酮类6种、酸类和含硫化合物各5种、呋喃类4种、酚类3种、其他化合物5种。定量结果表明，酸类、醇类以及萜烯类化合物的含量较高。该研究结果为糟辣椒挥发性风味化合物的检测和研究提供了参考。

关键词(KeyWords)： 糟辣椒;挥发性风味化合物;HS-SPME;正交试验;GC-MS

Abstract:

Keywords:

基金项目(Foundation): 贵州省辣椒发酵制品工程技术研究中心项目(黔科合平台人才[2020]2102);; 贵州省辣椒加工工程技术研究中心项目(黔教合KV[2021](006));; 贵州大学自然科学专项(特岗)科研基金项目(贵大特岗合字(2023)15号);; 贵州省十二大农业特色(辣椒)产业专班项目(黔农发[2021]68号);; 贵州省科技计划项目(黔科合支撑[2022]156号)

作者(Author): 杨帅,吴拥军,李岑

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