食品与发酵工业 >

2021 , Vol. 47 >Issue 14: 264 - 270

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026018

分析与检测

不同产地鲊辣椒风味成分比较分析

  • 张曼 ,
  • 汤艳燕 ,
  • 魏雪 ,
  • 钟涛 ,
  • 阚建全 ,
  • 武运 ,
  • 杜木英
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(中匈食品科学合作研究中心,重庆,400715)
    3(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
硕士研究生(杜木英副教授为通讯作者,E-mail:muyingdu@swu.edu.cn)

收稿日期: 2020-10-27

  修回日期: 2020-12-01

  网络出版日期: 2021-08-20

基金资助

对口援疆科技合作项目(CSTC2017-shms-kjfp80053);重庆市农委调味品产业技术体系项目(2018[7]号);中央高校基本科研业务费专项资金资助(XDJK2017B039);新疆维吾尔自治区重点科技专项(2016401001-2);烹饪科学四川省高等学校重点实验室资助项目(PRKX2016Z11)

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Comparison and analysis the flavor components of zha-chili derived from different places in China

  • ZHANG Man ,
  • TANG Yanyan ,
  • WEI Xue ,
  • ZHONG Tao ,
  • KAN Jianquan ,
  • WU Yun ,
  • DU Muying
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chinese-Hungarian Cooperative Research Centre for Food Science, Southwest University, Chongqing 400715, China)
    3(College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 830052, China)

Received date: 2020-10-27

  Revised date: 2020-12-01

  Online published: 2021-08-20

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摘要

以来自不同产地的5种鲊辣椒为研究对象,比较分析其理化指标、有机酸、氨基酸和挥发性成分的差异,以期为鲊辣椒品质评价提供依据。结果表明,5种鲊辣椒理化指标均符合地方标准,呈现低盐特点;不同产地鲊辣椒中有机酸含量差异显著(P<0.05),石柱鲊辣椒以乳酸为主(53%),其他鲊辣椒均以乙酸为主(40.5%~58.8%);味觉活度值分析结果表明,武隆鲊辣椒无特征呈味氨基酸,石柱鲊辣椒、遵义鲊辣椒以鲜味氨基酸为主,常德鲊辣椒和荆州鲊辣椒以甜味氨基酸为主;5种鲊辣椒中共鉴定出79种挥发性成分,均以酯类、碳氢类、萜类为主,确定了17种关键香气成分(香气活度值＞1),其中2-甲氧基-3-异丁基吡嗪、乙酸己酯、α-合金欢烯是构成鲊辣椒风味的关键物质。

关键词： 鲊辣椒; 顶空固相微萃取-气相色谱-质谱法; 味觉活度值; 香气活度值; 主成分分析

本文引用格式

张曼 , 汤艳燕 , 魏雪 , 钟涛 , 阚建全 , 武运 , 杜木英 . 不同产地鲊辣椒风味成分比较分析[J]. 食品与发酵工业, 2021 , 47(14) : 264 -270 . DOI: 10.13995/j.cnki.11-1802/ts.026018

Abstract

In this research, physio-chemical indicators, organic acids, amino acids and volatile components were investigated in 5 kinds of zha-chili derived from different places(Wulong, Shizhu, Zunyi, Changde and Jingzhou). The results showed that the physio-chemical parameters of 5 kinds of zha-chili were in line with local standards and showed low-salt characteristics. Organic acids in zha-chili was significantly different (P<0.05). Zha-chili from Shizhu was dominated by lactic acid (53%) and the others were acetic acid (40.5%-58.8%). The taste activity value (TAV) analysis results showed that zha-chili from Wulong had no characteristic taste amino acids. Moreover, savory amino acids were dominant in zha-chili from Shizhu and Zunyi, and zha-chili from Changde and Jingzhou mainly contained sweet amino acids,respectively. Furthermore, 79 volatile components were identified from all simples and in which mainly were esters, hydrocarbons and terpenoids. In addition, 17 kinds of key aroma components were identified (OAV>1), among which 2-methoxy-3-isobutylpyrazine, hexyl acetate, and α-alloyene were the key substances that make up the flavor of zha-chili.

Key words： zha-chili; headspace solid phase microextraction-gas chromatography-mass spectrometry; taste activity value (TAV); odor activity value (OAV); principal component analysis

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