范智义¹，张 敏²，邓维琴¹，李 龙¹，万慧敏²，李洁芝¹，王泽亮¹，李 恒^1*

（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；

2.成都圣恩科技股份有限公司，四川成都 611130）

摘要：为研究解析辣椒挥发性成分，为辣椒品质的评价提供科学依据，采用顶空固相微萃取-气质联用技术对六个不同产地辣椒的挥发性成分进行测量与分析。研究结果表明，辣椒中共检出73种挥发性成分，主要为萜类；四川成都样品中单萜和单萜醇含量较高，陕西商洛和贵州遵义样品以单萜醇为主，四川汉源、河南清丰和重庆江津样品以倍半萜为主；六个产地辣椒中有25种共性挥发性成分，主要为单萜及其含氧衍生物，但部分样品中含有较高比例的倍半萜和醛类；芳樟醇和β-紫罗兰酮是辣椒中主要的风味成分，辣椒中的风味成分整体以花果香气和木头味为主；主成分分析显示，9-epi-E-石竹烯对四川汉源样品影响较大，茴香脑、艾草脑对贵州遵义、陕西商洛样品影响较大，四川成都样品由于挥发性成分总体含量较高，与其他产地样品区别明显。

关键词：辣椒；产地；挥发性成分；差异；风味物质

中图分类号：TS255.1    文献标识码：A    文章编号：1674-506X（2022）03-0113-0006

Comparison of Volatile Compounds in Red Chilis with Different Origins

FAN Zhiyi¹, ZHANG Min², DENG Weiqin¹, LI Long¹, WAN Huimin², LI Jiezhi¹, WANG Zeliang¹, LI Heng^1*

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;

2.Chengdu SNS Biotechnology Co., Ltd., Chengdu Sichuan 611130, China）

Abstract：To study and compare the differences of volatile components among red chilis originated from different places and provide scientific basis for quality evaluation of red chili, GC-MS with HS- SPME was applied to analyze the volatile compounds in red chilis with six different origin places. The results showed that there were 73 volatile compounds detected in red chili samples. Terpene was the most abundant volatile compound in red chili. Samples from Chengdu was higher on monoterpene and monoterpene alcohol. Samples from Zunyi and Shangluo were higher on monoterpene alcohol. Samples from Hanyuan, Qinfeng and Jiangjin were higher on sesquiterpene. There were 25 common volatile compounds detected in red chili samples, comprising mainly of monoterpene and its oxygenated derivatives. There was also high amount of sesquiterpene and aldehyde in red chili samples. Linalool and β-ionone were the dominant flavor compounds in red chilis. Flavor compounds in red chili were mainly with flower, fruit and woody odor notes. Sample from Hanyuan was more influenced by 9-epi-E-caryophyllene. Anethole and estragole were high in samples from Shangluo. Red chili originated from Chengdu was distinguished from other samples due to the higher level of volatile compounds.

Keywords：red chili; place of origin; volatile compound; difference; flavor compound

doi：10.3969/j.issn.1674-506X.2022.03-015

收稿日期：2021-10-07

基金项目：四川省科技厅重点研发项目（2019YFN0018）

作者简介：范智义（1992-），男，硕士，工程师。研究方向：发酵食品和调味品。

*通信作者：李恒（1985-），男，博士研究生，高级工程师。研究方向：传统发酵调味品。

引用格式：范智义,张敏,邓维琴,等.不同产地辣椒挥发性成分的对比研究[J].食品与发酵科技,2022,58(3):113-118.