摘要
通过水蒸气蒸馏提取四川汉源青、红花椒的挥发性风味成分,并运用GC-MS对两种不同的花椒挥发性成分进行分析鉴定。鉴定了匹配度在80以上的青花椒37种成分,占挥发油总量的98.04%;红花椒49种成分,占挥发油总量的80.76%。其中芳樟醇均为两种花椒挥发性成分含量最高,但青花椒芳樟醇含量是红花椒的2倍。汉源红花椒酯类化合物比青花椒含量高,这可能是青、红花椒香气差异的主要原因。
The volatile flavor components of green and red peppers in Hanyuan are extracted by steam distillation, in which two different peppers＂ volatile components are analyzed and identified by GC-MS. 37 kinds of ingredients in green pepper with the matching degree more than 80 account for 98.04% of the total essential oil; 49 kinds of ingredients in red pepper with the same matching degree account for 80.76% of the total essential oil. The content of linalool is the highest in volatile components of two peppers, while the linalool content in green pepper is two times of that in red pepper. The content of esters in Hanyuan red pepper is higher than that in green pepper, which may be the main reason for aroma differences in green and red peppers.
出处
《中国调味品》
CAS
北大核心
2017年第1期23-27,共5页
China Condiment
基金
西华大学研究生创新基金资助项目(ycjj2015140)
关键词
水蒸气法
汉源青花椒
汉源红花椒
气质联用
挥发性成分
steam method
Hanyuan green pepper
Hanyuan red pepper
gas chromatography-massspectrometry （GC-MS）
volatile compounds
作者简介
蒲凤琳（1991-），女，硕士，研究方向：食品风味化学；
通讯作者刘义（1980-），男，讲师，研究方向：生物酶异源表达、分子改造及固定化、生物信息学分子模拟。
