代晓桐，陈 超，杨 笙，谭书明^*

（贵州省农畜产品贮藏与加工重点实验室，贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：为研究铁皮石斛对发酵辣椒酱的品质贡献，测定辣椒酱发酵期间的主要活性成分变化，并对其成品进行感官 评 价 ，同 时 利 用 顶 空 固 相 微 萃 取 气 相 色 谱 - 质 谱 联 用 技 术（Headspace solid-phase microextraction gas chromatography-mass spectrometry，HS-SPME-GC-MS）研究不同铁皮石斛添加量对发酵辣椒酱中挥发物的影响。经14 d发酵的铁皮石斛辣椒酱中的多糖、总黄酮、总酚等活性成分均高于未添加铁皮石斛的发酵辣椒酱；在铁皮石斛发酵辣椒酱中筛选出32个差异挥发物，其中包括15个酯类、7个硫化物、4个烯类、4个醇类和2个醛类，随着铁皮石斛添加量的增加，酯类和烯类物质的相对含量逐渐增加，硫化物的相对含量逐渐减少；肉豆蔻酸乙酯、桉叶醇、α-法呢烯等11个物质是影响铁皮石斛发酵辣椒酱风味的关键物质；添加10%铁皮石斛的发酵辣椒酱中多糖、石斛碱、总黄酮、总酚的含量分别为2.090、0.129、0.235、0.032 mg/g，该辣椒酱既保持了发酵辣椒酱的风味，又增加了铁皮石斛的特征风味，使铁皮石斛发酵辣椒酱整体风味较为协调。

关键词：铁皮石斛；发酵；辣椒；活性成分；差异挥发物

中图分类号：TS264.24 文献标识码：A 文章编号：1674-506X（2022）03-0034-0009

Effect of Adding Dendrobium officinale on the Active Ingredients and Volatile Flavor of Fermented Chili Paste

DAI Xiaotong, CHEN Chao, YANG Sheng, TAN Shuming^*

（Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：To investigate the quality contribution of Dendrobium officinale to fermented chili paste, the changes of the main active ingredients during the fermentation of chili paste were determined and the finished products were sensory evaluated, while the differences of volatiles in fermented chili paste were investigated by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). Spectrometry (HS-SPME-GC-MS) to investigate the differences of volatiles in the fermented chili paste by different additions of Dendrobium officinale. The active components such as polysaccharides, total flavonoids and total phenols in Dendrobium chili paste fermented for 14 d were higher than those in fermented chili paste without Dendrobium officinale; 32 different volatiles were screened in Dendrobium officinale chili paste, including 15 esters, 7 sulfides, 4 alkenes, 4 alcohols and 2 aldehydes, and the relative contents of esters and alkenes increased gradually with the increase of Dendrobium officinale addition. The relative content of sulfide decreases gradually, Ethyl myristate, eucalyptus α-Farnesene and other 11 substances are the key substances affecting the flavor of chili sauce fermented by Dendrobium officinale. The contents of polysaccharides, dendrobine, total flavonoids and total phenols in the fermented chili sauce with 10% Dendrobium officinale were 2.090, 0.129, 0.235 and 0.032 mg/g respectively. This chili sauce not only maintains the flavor of fermented chili sauce, but also increases the characteristic flavor of Dendrobium officinale, which makes the overall flavor of Dendrobium officinale fermented chili sauce more harmonious.

Keywords：Dendrobium officinale; fermentation; chili pepper; active ingredients; differential volatiles

doi：10.3969/j.issn.1674-506X.2022.03-005

收稿日期：2022-03-15

基金项目：省基层农技推广体系创新试点示范项目（辣椒产业）建设

作者简介：代晓桐（1997-），女，硕士研究生。研究方向：食品加工与安全。

*通信作者：谭书明（1964-）男，教授。研究方向：食品科学。

引用格式：代晓桐,陈超,杨笙,等.添加铁皮石斛对发酵辣椒酱活性成分及挥发性风味的影响[J].食品与发酵科技,2022,58(3):34-41,73.