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为了探讨不同菌种发酵对辣椒汁香气成分的影响,通过发酵之后的辣椒汁经过顶空固相微萃取气质联用技术检测其香气成分,并用面积归一化法测定了各种香气物质成分的质量分数,结果表明,3种菌发酵后总共有97种物质,L1、L2、L3发酵后的香气成分分别含有酯类10%、9.35%、7.85%,烃类物质18.39%、19.82%、18.37%,醇类含量14.9%、15.09%、23.02%,酮类含量12.75%、6.7%、7.96%,羧酸类含量0.83%、1.21%、1.04%,其他物质含量42.18%、36.6%、35.84%,L2、L3醛类含量分别为0.58%、3.17%。这可能跟菌种有关系。
In order to investigate the effects of different strains of fermented pepper aroma components, the aroma components of the capsicum juice were determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry (GC-MS / MS) after fermentation. The aroma components were determined by area normalization The results showed that a total of 97 substances were obtained after fermentation of the three kinds of bacteria. The aroma components after fermentation of L1, L2 and L3 contained 10%, 9.35% and 7.85% of esters, 18.39%, 19.82% and 18.37 %, Alcohol content of 14.9%, 15.09%, 23.02%, ketone content of 12.75%, 6.7%, 7.96%, carboxylic acid content of 0.83%, 1.21%, 1.04%, other substances content 42.18%, 36.6%, 35.84% , L2, L3 aldehyde content were 0.58%, 3.17%. This may be related to the strain.