食品科学2011，Vol.32Issue(24)：256-260,5.
顶空固相微萃取-气质联用技术分析发酵辣椒的挥发性成分
Analysis of Volatile Components in Fermented Chili Pepper by HS-SPME-GC-MS
刘嘉 1陈杰 2孙文彬 1蒋立文2
作者信息
- 1. 湖南农业大学食品科学技术学院,湖南长沙410128
- 2. 食品科学与生物技术湖南省重点实验室,湖南长沙410128
- 折叠
摘要
Abstract
The volatile composition of fermented chili pepper was analyzed by solid-phase micro-extraction（SPME） and gas chromatography-mass spectrometry（GC-MS） and compared with that of native chili pepper.A total of 45 and 43 volatile compounds were identified in fermented and native chili peppers,respectively.Fermented chili pepper exhibited an increase in ester content and a decrease in alcohol content when compared with native one.关键词
发酵辣椒/挥发性成分/固相微萃取/气相色谱-质谱联用（GC-MS）Key words
fermented Capsicum annuum/volatile components/solid-phase microextraction/gas chromatography-mass spectrometry（GC-MS）分类
轻工纺织引用本文复制引用
刘嘉,陈杰,孙文彬,蒋立文..顶空固相微萃取-气质联用技术分析发酵辣椒的挥发性成分[J].食品科学,2011,32(24):256-260,5.
