青花椒与红花椒关键风味物质的对比分析

Comparative analysis of key flavor substances of green and red pepper

摘要:

为探究青花椒和红花椒的香气差异,本研究利用溶剂辅助风味蒸发法提取花椒中的挥发性成分,通过气相色谱-质谱联用仪进行定性、定量分析,采用梯度稀释法结合气相色谱-嗅闻技术,分析不同花椒的关键风味物质,计算香气活性值以确定每种化合物对不同花椒气味的贡献大小。经分析鉴定,青花椒的关键香气活性物质为芳樟醇、β-水芹烯、月桂烯、桉叶油醇、柠檬烯、桧烯；红花椒的关键香气活性物质为芳樟醇、月桂烯、桉叶油醇、柠檬烯、桧烯。造成两者香气差异的原因可能有青花椒含烯烃、醇、醛、醚种类多,而红花椒含酮和酯种类多,芳樟醇、月桂烯和桉叶油醇对青、红花椒的整体香气贡献度不同。本实验结果为花椒成分鉴定、品类区分提供了依据。

Abstract:

In order to explore the aroma difference between green pepper and red pepper and analyze the reasons for the difference, in this paper, the volatile components of green and red pepper were extracted by solvent-assisted flavor evaporation (SAFE), at the same time, gas chromatography-mass spectrometry (GC-MS) was used to analyse the samples qualitatively and quantitatively. In addition, aroma extract dilution analysis (AEDA) united with gas chromatography-olfactometry (GC-O) was used to analyze the key flavor substances of different pepper. Furthermore, the odor activity values (OAVs) were calculated to determine the relative contribution of each compound to the odor of different pepper. Depending on the result of analysis, the key aroma active substances of green pepper are linaool, β-phellandrene, myrcene, eucalyptol, D-limonene and sabinene. In the meanwhile, the key aroma active substances of red pepper are linalool, myrcene, eucalyptol, D-limonene and sabinene. The main reasons for the aroma differences may be that green pepper consists of more kinds of alkene, alcohols, aldehydes, ethers. However, red pepper contains more types of ketones and esters. Moreover, linalool, myrcene and eucalyptol have different contributions to the overall aroma of green and red pepper. The results of this experiment contribute to identify the components of pepper and distinguish the categories of pepper.