摘要
运用顶空固相微萃取与气质联用分别测定干椒易染菌唾液乳杆菌(Lactobacillus salivarius)、反刍真杆菌(Eubacterium ruminantium)、黑曲霉(Aspergillus niger)染菌培养干椒样品主要挥发性风味物质的相对含量,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,出峰时间向后迁移。处理组醛类、酮类、酯类、萜烯类和含氮杂环类化合物的相对含量减少,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。电子鼻检测结果发现,处理样品在传感器上的响应值均低于对照,且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,并导致干辣椒风味劣变,削弱其加工利用价值。
Headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry（HS-SPME/ GC-MS） was used to identify the kind and contents of volatile compounds of dried chili peppers inoculated and cultured with Lactobacillus salivarius,Eubacterium ruminantium and Aspergillus 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 electronic 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 were observed 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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期130-134,共5页
Food Science
基金
国家自然科学基金地区科学基金项目(31060228)
关键词
干辣椒
微生物
风味化合物
dried pepper
microorganism
volatile compounds
