【摘要】 以四平头辣椒籽为原料,对原料进行120℃、10 min烘烤处理,采用气相离子迁移色谱技术对冷榨法、溶剂法和超声辅助溶剂法3种方式提取的辣椒籽油挥发性成分进行分析,运用主成分分析法明确烘烤处理及不同提取方式对辣椒籽油挥发性物质的影响。结果表明,3种不同提取方式辣椒籽油挥发性物质成分特征明显。在烘烤前后不同提取方式辣椒籽油的特征风味中,未烘烤冷榨法、烘烤冷榨法、未烘烤溶剂法、烘烤溶剂法、未烘烤超声辅助溶剂法、烘烤超声辅助溶剂法中的挥发性成分种类分别为38、38、20、18、11、13种。冷榨法对辣椒籽油挥发性成分保留的最好,其呈香物质主要为醛类、酯类、醇类和酮类。烘烤处理辣椒籽油中未出现新的挥发性成分,但促进异戊醛、正丁醛、3-甲基-2-丁醇、正丙醇、异丁醇等呈香物质的形成。更多还原

【Abstract】 In this study,Sipingtou pepper seeds were used as the raw materials. After baking the raw materials at 120 ℃ for 10 min,the volatile components of the pepper seed oil were extracted using the cold pressing,solvent,and ultrasonic-assisted solvent methods. These components were then analyzed by gas chromatography-ion mobility spectroscopy. Principal component analysis was used to determine the effects of the baking treatment and different extraction methods on the volatile substances in pepper seed oil. The results showed that the volatile components of pepper seed oil extracted using the three different methods had specific characteristics.The number of volatile components in pepper seed oil prepared using the unbaked cold pressing method,baked cold pressing method,unbaked solvent method,baked solvent method,unbaked ultrasonic auxiliary solvent method,and baking ultrasonic-assisted solvent method was 38,38,20,18,11,13,respectively. The cold pressing method had the best retention of volatile components,and the aroma substances in the oil extracted using this method were mainly aldehydes,esters,alcohols,and ketones. No new volatile components appeared in the baked pepper seed oil,but baking promoted the formation of aromatic substances,such as isovaleraldehyde,n-butyraldehyde,3-methyl-2-butanol,n-propanol,and isobutanol.更多还原