四川干辣椒油树脂挥发性成分的GC-MS分析

被引：26

作者：

吴丹枫

周晓燕

章海风

机构：

[1] 扬州大学旅游烹饪学院

来源：

中国调味品 | 2018年 / 07期

关键词：

干辣椒; 索氏提取; 气相色谱-质谱; 挥发性成分;

D O I：

暂无

中图分类号：

O657.63 [质谱分析]; TS264 [调味品的生产];

学科分类号：

070302 [分析化学]; 100403 [营养与食品卫生学];

摘要：

以四川干辣椒为材料,索氏提取获得干辣椒油树脂,采用气相色谱-质谱联用技术(GC-MS)分析干辣椒油树脂的挥发性风味成分。结果表明:干辣椒油树脂共检出50种挥发性成分,酯类物质是构成干辣椒香气的主要成分,主要包括乙酸芳樟酯、2'-己基-1,1'-二环丙烷-2-辛酸甲酯、(E)-10-十七碳烯-8-炔酸甲酯和(7E,10E)-7,10-十八碳二烯酸甲酯,相对含量分别为3.51%,1.71%,1.30%和1.07%。酸类物质是干辣椒油树脂中主要的挥发性成分,其中棕榈酸、亚麻酸和9,12-十八碳二烯酸所占比例较高,相对含量分别为13.03%,10.82%和7.82%。

引用

页码：136 / 138

页数：3

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