作　　者： ; ; ; ;

机构地区： 湖南农业大学食品科技学院

出　　处： 《食品与生物技术学报》 2012年第8期857-864,共8页

摘　　要： 作者研究了焦盐辣椒粉加工工艺与香气特征,以野山椒为材料,通过正交试验方法确定焦盐野山椒粉的最佳工艺,采用顶空固相微萃取和气相色谱-质谱联用技术,分析灯笼椒、红干椒、越野椒和野山椒四种焦盐辣椒粉的香气特征。结果表明:烘烤温度120℃、烘烤时间10min、加盐量5%为焦盐野山椒粉的最佳加工工艺;最佳工艺条件下,4种焦盐辣椒粉共检出69种挥发性成分,其中灯笼椒、红干椒、越野椒、野山椒分别为22种、39种、33种、50种,18种成分为4种辣椒粉共有。 To study the processing technology and aroma constitution of salty baked chili powder,the optimum processing technological parameters of salty baked capsicum frutescens var was investigated through orthogonal array experiment and the results listed as follows: baking temperature 120℃,baking time 10min,and salt concentration 5%.Furthermore,the volatile components from salty baked bell pepper,salty baked chili hot pepper,salty baked Vietnam capsicum frutescens var and salty baked capsicum frutescens var prepared by the optimum processing were extracted by solid phase microextraction(SPME) and analyzed by gas chromatography-mass spectrometry(GC-MS),it was found that a total of 69 volatile components with bell pepper 22,chili hot pepper 39,Vietnam capsicum frutescens var 33,and capsicum frutescens var 50,including 18 common components are identified under the optimum processing technology.

关 键 词： 固相微萃取 气相色谱质谱 焦盐辣椒粉 挥发性成分

领　　域： [轻工技术与工程] [轻工技术与工程]