顶空固相微萃取-气相色谱-质谱联用分析辣椒油中的风味物质

发布时间：2018-06-29 17:14

本文选题：辣椒油 + 顶空-固相微萃取　；参考：《现代食品科技》2017年06期

【摘要】：不同条件煎制制备北京红辣椒油,对其进行感官评价并结合顶空-固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)技术研究辣椒油的风味物质组成。结果表明:不同煎制程度显著地影响辣椒油风味,130℃油温下煎制10 min的辣椒油(LJY-4)风味最佳。不同煎制程度显著地影响辣椒油所含风味化合物的种类和峰面积比,尤其是酮类、呋喃类、萜烯类及烯醛类等化合物的峰面积比。LJY-4除具有辣椒粉的特征风味化合物外,还富含酮、呋喃等焦甜型风味化合物,其中活性值(OAV)大于20的化合物有9种,分别为2,3-戊二酮、(E,E)-2,4-壬二烯醛、3-甲基丁醛、2-甲基丁醛、2-甲基丙醛、二甲基硫、4-羟基-2,5-二甲基-3(2H)呋喃酮(HDMF)、乙酸和1-辛烯-3-醇,它们为辣椒油贡献了焦甜香、酯香、麦芽香、果香和豆香等,组成了辣椒油独特的风味品质。
[Abstract]:The Beijing red pepper oil was prepared under different conditions and its flavor composition was studied by sensory evaluation and headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). The results showed that the best flavor of chilli oil (LJY-4) was obtained when the flavor of capsaicin oil was fried at 130C for 10 min. The kinds and peak area ratio of flavor compounds contained in capsaicin oil, especially ketones, furans, terpenes and aldehydes, were significantly affected by different degrees of frying. LJY-4 had the characteristic flavor compounds of capsicum powder, especially those of ketones, furans, terpenes and aldehydes. Also rich in ketone, furan and other pyrosweet flavor compounds, among them, the active value (OAV) is more than 20 compounds, there are 9 kinds of compounds, which are 2o 3-pentanedione, (EOE) -2n 4-nonadienal, 3-methylbutyraldehyde, 2-methylpropionaldehyde, respectively. Dimethylthione4-hydroxy-2-dimethyl-3 (2H) furanone (HDMF), acetic acid and 1-octene-3-ol, which contribute caramel, ester, malt, fruit and bean flavours to chili oil, make up the unique flavor quality of capsicum oil.
【作者单位】：华南理工大学食品科学与工程学院;广州华宝香精香料有限公司;
【基金】：广东省自然科学基金项目(2014A030313242)
【分类号】：O657.63;TS264.2

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