中国蔬菜 ›› 2023, Vol. 1 ›› Issue (10): 37-49.

• 研究论文 • 上一篇    下一篇

13份干辣椒挥发性风味品质评价

杨创创1 何建文2 张正海1 于海龙1 冯锡刚1 曹亚从1* 王立浩1   

  1. 1中国农业科学院蔬菜花卉研究所,蔬菜生物育种全国重点实验室,北京 100081;2贵州省农业科学院辣椒研究所,贵州贵阳 550006
  • 收稿日期:2022-09-05 修回日期:2023-07-28 出版日期:2023-10-01 发布日期:2023-10-09
  • 通讯作者: 曹亚从,女,副研究员,专业方向:辣椒遗传育种,E-mail:caoyacong@caas.cn
  • 作者简介:杨创创,男,硕士研究生,专业方向:辣椒遗传育种,E-mail:yangcc503@163.com
  • 基金资助:
    蔬菜等园艺作物基因资源挖掘与利用项目(2022YFD1200500),贵州省科技计划项目〔黔科合支撑(2022)重点016 号〕,贵州省十二大农业特色(辣椒)产业专班项目,海南省崖州湾种子实验室2021 年度“揭榜挂帅”项目(B21HJ0204),国家重点研发计划项目(2020YFD1001100),中国农业科学院科技创新程项目(CAAS-ASTIP-IVFCAAS),国家现代农业产业技术体系项目(CARS-23-A15)

Evaluation of Volatile Flavor Quality of 13 Dried Peppers

YANG Chuangchuang1,HE Jianwen2,ZHANG Zhenghai1,YU Hailong1,FENG Xigang1,CAO Yacong1*,WANG Lihao1   

  1. 1State Key Laboratory of Vegetable Biobreeding,Institute of Vegetables and Flowers,Chinese Academy of Agricultural Sciences,Beijing 100081,China;2Pepper Research Institute,Guizhou Academy of Agricultural Sciences,Guiyang 550006,Guizhou,China
  • Received:2022-09-05 Revised:2023-07-28 Online:2023-10-01 Published:2023-10-09

摘要: 为明确不同地区优质干辣椒的风味差异物质,利用顶空固相微萃取(HS-SPME)结合气相色谱- 质谱联用法(GCMS)检测13 份干辣椒的挥发性代谢物。结果显示,柠檬烯、香橙烯、乙酸乙酯是多数干辣椒的主要优良挥发性物质。贵州黄杨小米辣的挥发性代谢物不同于其他材料,主要成分是β- 罗勒烯。贵州种植的辣椒整体比非贵州种植的辣椒优良挥发性风味物质含量更高,供试材料中贵州子弹头所含挥发性风味物质含量最高,品质最优。

关键词: 辣椒, HS-SPME, GC-MS, 挥发性风味物质

Abstract: To identify the flavour differences of high-quality dried peppers from different regions,volatile metabolites of 13 dried peppers were detected using headspace solid-phase microextraction(HS-SPME)coupled with gas chromatography-mass spectrometry(GC-MS).The results showed that limonene,aromandendrene and ethyl acetate were the main excellent volatile substances in most dried peppers.The volatile metabolites of Guizhou ‘Huangyangxiaomila’were different from other accessions in this study,and the main volatile metabolite component of Guizhou ‘Huangyangxiaomila’is β-ocimene.The overall content of excellent volatile flavor substances in peppers planted in Guizhou was higher than that of non-Guizhou peppers.Among the tested materials,Guizhou ‘Zidantou’had the highest content of volatile flavor substances and the best quality.

Key words: pepper, HS-SPME, GC-MS, volatile flavor substances