文献类型: 中文期刊
作者: 杨创创 1 ; 何娜 2 ; 何建文 3 ; 张正海 1 ; 于海龙 1 ; 冯锡刚 1 ; 吴华茂 1 ; 张宏霞 1 ; 白锐琴 4 ; 李勇 5 ; 汪丽霞 5 ; 黄俊轩 2 ; 曹亚从 1 ; 王立浩 1 ;
作者机构: 1.中国农业科学院蔬菜花卉研究所
2.天津农学院
3.贵州省蚕业研究所
4.平凉市农业科学院
5.甘肃省甘谷县科学技术局生产力促进中心
关键词: GC-MS;甘谷辣椒;挥发性物质;辣椒素类物质
期刊名称: 辣椒杂志
ISSN: 1672-4542
年卷期: 2024 年 22 卷 001 期
页码: 16-21
摘要: 为进一步明确甘谷干辣椒的风味物质和品质特征,对甘谷干辣椒的生产加工和利用提供参考,利用气相色谱-质谱联用仪(GC-MS)测定甘谷干辣椒的挥发性物质,结果显示在甘谷辣椒中共检测到 87种挥发性物质:醇类24种、醛类16种、萜烯类13种、烷烃类11种、酯类6种、芳香烃类5种、酮类4种、烯烃类3种、萜类2种、有机酸类2种、吡咯类1种.其中,萜烯类物质含量最高,其次是烷烃类和醇类,(+)-香橙烯和柠檬烯是甘谷干辣椒主要的挥发性香气物质.经Beacon辣椒素检测试剂盒检测,发现甘谷干辣椒的辣椒素类物质总含量为512.69 μg/g,斯科维尔指数(SHU)为7 905.66,辣度为52.70度.研究结果表明,甘谷干辣椒挥发性风味物质多样,香气浓郁,辣度适中.
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