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利用固相微萃取法(SPME)分析优质商品辣椒三个不同成熟阶段(绿色、转色和红色)挥发性香味物质的变化,采用统计学的最优化方法,得到萃取辣椒6种主要香味成分——已醛、2-异丁基-3-甲氧基吡嗪、2,3-丁二酮、3-蒈烯、转-2-已烯醛和芳樟醇的最佳实验条件,即固相微萃取温度60℃,时间30min。并用GC-MS观察辣椒鲜果中这些重要香味物质的变化。结果表明,随着辣椒的成熟,已醛和2-异丁基-3-甲氧基吡嗪明显减少,而与甜味和果香味有关的物质如2,3-丁二酮、3-蒈烯、转-2-已烯醛和芳樟醇则增加。利用SPME法能很容易检测到辣椒香味化合物的含量,而且,该方法和顶空分析法一样,也可用来分析商品辣椒的品质或挥发性物质。
The changes of volatile aroma substances in three different mature stages (green, red and color) of high-quality commercial peppers were analyzed by solid-phase microextraction (SPME). Six main flavor components of the extracted peppers were obtained by the statistical optimization method - - Hexanal, 2-isobutyl-3-methoxypyrazine, 2,3-butanedione, 3-carene, trans-2-hexenal and linalool are the best experimental conditions, namely solid Phase extraction temperature 60 ℃, time 30min. GC-MS was used to observe the changes of these important aroma components in fresh fruits of pepper. The results showed that with the maturation of peppers, aldehydes and 2-isobutyl-3-methoxypyrazines decreased significantly, while those related to sweetness and fruity aroma such as 2,3-butanedione, 3- Ene, trans-2-hexenal and linalool increased. Pepper flavor compounds can be readily detected by the SPME method and, like headspace analysis, can be used to analyze the quality of peppers or the volatiles.