不同盐度四川辣椒酱挥发性成分分析-《中国调味品》

文章信息/Info

Title:: Analysis of Volatile Components in Sichuan Chili Sauce with Different Salinity

摘要:: 采用顶空固相微萃取气相色谱-质谱联用技术（HS-SPME-GC-MS）对10%、15%、20%、25%盐度四川辣椒酱中的挥发性成分进行对比分析。结果表明四种盐度辣椒酱的挥发性成分主要为醇类物质、酯类物质和酸类物质，在10%盐度下，醇类12种、酯类5种、酸类3种，其中独有物质有9种；在15%盐度下，醇类11种、酯类5种、酸类5种；在20%盐度下醇类9种、酯类5种、酸类4种；在25%盐度下醇类7种、酯类4种、酸类4种。感官评价显示10%盐度辣椒酱在香味、酸味、甜味上与其它盐度辣椒酱存在一定差异，15%盐度辣椒酱的酱香和色泽高于其它盐度，20%和25%样品差别不大。本研究表明低盐度四川辣椒酱具有更为丰富的挥发性成分，为低盐四川辣椒酱的制作提供理论依据。

Abstract:: The comparative analysis of volatile components in Sichuan chili sauce with 10%, 15%, 20% and 25% salinity by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS ) . The results showed that the volatile components of the four salinity chili sauces were mainly alcohols, esters and acids. Under 10% salinity, there were 12 kinds of alcohols, 5 kinds of esters and 3 kinds of acids. There are 9 kinds of substances; under 15% salinity, 11 kinds of alcohols, 5 kinds of esters and 5 kinds of acids; 9 kinds of alcohols, 5 kinds of esters and 4 kinds of acids at 20% salinity; There were 7 kinds of alcohols, 4 kinds of esters and 4 kinds of acids under 25% salinity.sensory evaluation showed that 10% salinity of chili sauce had some differences in flavor, sourness and sweetness with other salinity chili sauce, 15% salt The sauce and color of the chili sauce are higher than other salinities, and the 20% and 25% samples are not much different. This study shows that low-salinity Sichuan chili sauce has richer volatile components and provides a theoretical basis for the production of low-salt Sichuan chili sauce.