以四川干辣椒为材料,索氏提取获得干辣椒油树脂,采用气相色谱-质谱联用技术(GC-MS)分析干辣椒油树脂的挥发性风味成分.结果表明:干辣椒油树脂共检出50 种挥发性成分,酯类物质是构成干辣椒香气的主要成分,主要包括乙酸芳樟酯、2'-己基-1 ,1'-二环丙烷-2-辛酸甲酯、(E)-10-十七碳烯-8-炔酸甲酯和(7E,10E)-7,10-十八碳二烯酸甲酯,相对含量分别为3.51%,1.71%,1.30%和1.07%.酸类物质是干辣椒油树脂中主要的挥发性成分,其中棕榈酸、亚麻酸和 9 ,12-十八碳二烯酸所占比例较高,相对含量分别为13.03%,10.82%和7.82%.%Take Sichuan dried chilli as the material,the dried chilli oleoresin is obtained by Soxhlet extraction and GC-MS is used to analyze the volatile flavor components of dried chilli oleoresin.The results show that a total of 50 volatile components are detected,esters are the main components of the aroma of dried chilli,mainly including linalyl acetate,2'-Hexyl-1 ,1'-bicyclopropane-2-octanoic acid methyl ester,(E)-10-Heptadecen-8-ynoic acid methyl ester and methyl (7E,10E)-7,10-octadecadienoate, the relative content is 3.51%,1.71%,1.30%,1.07%respectively.Acids are the main volatile components of dried chilli oleoresin, among which, the content of palmitic acid, linolenic acid and 9,12-Octadecadienoic acid is relatively high,with the relative content of 13.03%,10.82%,7.82%respectively.
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