染菌培养干辣椒挥发性风味化合物的分析及变化特征.pdf

1302013,Wo.34,No.10
?品学
※分析检
染菌培养千辣椒挥发性风味化合物的
分析及变化特征
丁筑红,刘海,郑文字,王知松
(贵州大学生命科学学院,贵州省狡畜产品贮疲与加工重点实验室,贵州贵阳550025)
摘要;运用顶空固相微萃取与气质联用分别刘定十椒易染菌唾液乳杆菌( Lactobacillus salivarius)、反刍真杆菌
( Eubucterium ruminantium)、黑曲荐( Aspergillus niger)染茝培养干椒样品主要挥发性风味物质的对含量,并采用电
子鼻对样品挥发性风味物质进行分析。结果发现,与对照相比,处理组挥发性物质种类均有明显减少,峰时间问
后迁移。处理组醛类、类、酯类、帖烯类和含氮杂环类化合物的相府含量减少,但大分子烷烃类化合物和醇类物
质的种类及含量有所增加。电子鼻检測结果发现,处理样品在传器と的响值均低于对照,H挥发性物质与对照
样品相似程度仅为31.17%、26.69%、21.64%。可见,不同微生物污染后干椒挥发性风味化合物的种类构成及含量
明显不同,并导致千辣椒风味劣变,削弱其加「利用价值。
关键词:千辣椒:微生物;风味化合物
Effect of Microbial Contamination on Volatile Components of Dried Chili Peppers
DING Zhu-hong, LIU Ia, ZHENG Wen-yu, WANG Zhi-song
(Key Laboratory of Agricultural and Animal Products Store& Processing of Guizhou Province, College of Life Science.
ty, Guiyang
Abstract: Headspace solid phase micro-extraction combined with gas chromatography-mass pectrometry(hs-spme/
Gc-ms)was used to identify (he kind and contents of volatile compounds of dried chili peppers inoculated and cultured
with Bacobacills salinus, Ewbcteium m nnm and s niger Electronic nose(e-nose )was employed to
analyze volatile compounds of dried peppers. The result showed that much less volatile compounds with delayed time of
peak occurrence were found in the experimental groups compared with the control group Moreover, the experimental groups
presented a reduction in the relative contents of aldehydes, ketones, esters, terpenoids and nitrogenous heterocyclic compounds
but an increase in the kind and contents of alkanes and alcohols. The results of clectronic nose detection demonstrated that
volatile compounds of dried chili pepper showed lower response compared to those of the control samples. The similarity in
the volatile composition of control and experimental samples were only 31.17%, 26.69% and 21. 64. Significant differences
wcrc obscrved in the kind and contents of volatile flavor compounds of the dried chili peppers inoculated with different bacteria
which may lead to flavor deterioration of dried chili peppers and reduction of its processing and utilization prospects
Key words: dried pepper; microorganism; volatile compounds
中图分类号:TS25
文獻标志码:A
文章编号:1002-6630(2013)10-0130-05
doi:10.7506/spkx1002-6630-201310028
我辣椒产量居全球之首,产值在全国各类蔬菜中以杆菌为主,真菌主要是曲霉属和根霉属,其中黑曲霉
居于首位山。千辣椒是成熟红辣椒经自然或人L千制
最易染。凵前,国内外在辣椒及辣椒加工中进行风
的产品,是日常餐桌食品、风味食品、调味品生产中的味品质研究报道不多,主要针对鲜椒挥发性风味物质
主要原料,日前生产主要采用自然干制和简易烘房干制提取方法、风味化合物组成、风味描述进行相关研究,
技术,包装贮藏措施简单粗放,极易染菌,导致在贮藏而干制辣椒风味化合物分析报道则主要涉及不同处理F
期出现大量变质椒和变色“花壳”椒,其中细菌主要辣椒产品风味物质提取方法、风味物质构成及风味特征
收稿則:2012-03-0y
基金项:国家自然科学基金地区.科学某金项目(31060228
作者筒介:丁筑红(1960-),女,教授,岍究方向为农产品藏加丁。E-mail:gzdxdzh@163.com
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