湖南农业大学学报（自然科学版）2012，Vol.38Issue(1)：106-111,6.DOI:10.3724/SP.J.1238.2012.00106
不同干制工艺对野山椒粉挥发性成分的影响
Influence of different drying technologies on the volatile components of chilli (Capsicum annuum L.) powder
摘要
Abstract
Volatile components of dried, baked and salty baked Capsicum annuum L. Cultured in Chenzhou of Hunan were analyzed by solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). A total of 105 volatile components including 37 common components were identified in the dried, baked and salty baked chillies which contained 58, 93 and 55 volatile components respectively. Among the volatile components, the relative contents of hexyl hexanoate, hexyl 2-methylbutanoate and hexyl 3-methylbutanoate were the highest and those of the alkane and olefin components were the second highest. Compared to the dried chillies, the contents of the ester compounds decreased and the contents of the alkane components increased the most in the baked and salty baked chillies.关键词
野山椒/挥发性成分/烘烤/焦盐/干制工艺Key words
Capsicum annuum L./ volatile components/ baking/ salty baked/ drying technologies分类
农业科技引用本文复制引用
熊学斌,夏延斌,邓后勤,吴灿..不同干制工艺对野山椒粉挥发性成分的影响[J].湖南农业大学学报（自然科学版）,2012,38(1):106-111,6.基金项目
农业部"948"专项经费资助项目(2003T 18) （2003T 18）
