食品与发酵工业 >

2023 , Vol. 49 >Issue 19: 296 - 303

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036204

分析与检测

基于HS-SPME-GC-MS对传统剁椒发酵过程中挥发性成分和关键香气物质分析

  • 何旭峰 ,
  • 易良键 ,
  • 郑容 ,
  • 王圣开 ,
  • 周祥德 ,
  • 熊双 ,
  • 黄小兰 ,
  • 冉光荣
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  • 1(重庆市万州食品药品检验所,重庆,404100)
    2(重庆市万州区伴神酿造有限公司,重庆,404130)
第一作者:学士,工程师(黄小兰工程师为通信作者,E-mail:534832723@qq.com)

收稿日期: 2023-05-21

  修回日期: 2023-06-20

  网络出版日期: 2023-11-01

基金资助

重庆市万州区科技创新项目(wzstc-20210312)

收起

Analysis of volatile components and key aroma substances in the fermentation process of traditional chopped pepper based on HS-SPME-GC-MS

  • HE Xufeng ,
  • YI Liangjian ,
  • ZHENG Rong ,
  • WANG Shengkai ,
  • ZHOU Xiangde ,
  • XIONG Shuang ,
  • HUANG Xiaolan ,
  • RAN Guangrong
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  • 1(Chongqing Wanzhou Food and Drug Inspection Institute, Chongqing 404100, China)
    2(Chongqing Wanzhou District Banshen Brewing Co. Ltd., Chongqing 404130, China)

Received date: 2023-05-21

  Revised date: 2023-06-20

  Online published: 2023-11-01

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摘要

为探究传统剁椒发酵过程中挥发性成分组成和关键香气物质,采用顶空固相微萃取和气相色谱-质谱联用技术(headspace solid phase microextraction and gas chromatography-mass spectrometry,HS-SPME-GC-MS)对不同发酵时间剁椒中的挥发性成分进行定性定量分析。结果表明,剁椒中共检出挥发性成分106种,其中烯类38种、酯类22种、醇类10种、醛类7种、硫化物15种、其他(包括醚类、酮类、酚类、酸类、烷烃类)14种,有66种为7个时间段所共有。不同发酵时间剁椒挥发性成分的种类和含量存在一定差异,成分种类由发酵初期的82种增加到后期的93种,部分成分含量变化明显,但烯类挥发性成分含量仍是最高,硫化物和酯类次之。通过香气活度值计算,共发现关键香气物质30种,且在各个发酵阶段其种类和香气活度值存在较大差异,其中共有关键香气成分23个,对香气贡献最大的成分为β-紫罗兰酮、反式-2,4-癸二烯醛、二甲基三硫醚、月桂烯、β-水芹烯。关键香气物质种类和含量的变化引起剁椒的香气由木香、柑橘香、花香转变为以木香、果香为主伴有辛辣香和蒜香。研究结果可为剁椒品质提高和标准化生产提供科学依据。

关键词： 传统剁椒; 固相微萃取; 气相色谱-质谱联用; 挥发性成分; 香气物质

本文引用格式

何旭峰 , 易良键 , 郑容 , 王圣开 , 周祥德 , 熊双 , 黄小兰 , 冉光荣 . 基于HS-SPME-GC-MS对传统剁椒发酵过程中挥发性成分和关键香气物质分析[J]. 食品与发酵工业, 2023 , 49(19) : 296 -303 . DOI: 10.13995/j.cnki.11-1802/ts.036204

Abstract

To explore the composition of volatile components and key aroma substances in traditional chopped peppers during fermentation, qualitative and quantitative analysis were taken on volatile components in chopped peppers, by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). In total, 106 kinds of volatile components were detected in chopped peppers, including 38 kinds of alkenes, 22 kinds of esters, 10 kinds of alcohols, 7 kinds of aldehydes, 15 kinds of sulfides, and 14 kinds of others (including ethers, ketones, phenols, acids, alkanes). Among that, 66 components were detected throughout the fermentation stage. There were differences in the types and contents of volatile components in chopped peppers with different fermentation times. The volatile components increased from 82 to 93, and the content of some components changed significantly, but the content of alkenes was still the highest throughout the fermentation stage, followed by sulfides and esters. Through the odor activity value (OAV), 30 key aroma substances were found, and large differences exist in the types and OAV of key aroma substances in each fermentation stage, 23 key aroma components were detected in each fermentation stage. β-Ionone, trans-2,4-decadienal, dimethyl trisulfide, myrcene, β-phellandrene contribute the most to the aroma. The changes in the types and contents of key aroma substances changed the aroma of chopped peppers, and the aroma changed from woody, fruity, and floral to woody and fruity with spicy and garlic. The results can provide scientific basis for the quality improvement and standardized production of chopped pepper.

Key words： traditional chopped pepper; solid-phase microextraction; gas chromatography-mass spectrometry; volatile components; aroma substance

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