| 辣椒挥发性成分研究进展 |
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| 引用本文： | 田红玉,马变变,孙宝国,杨绍祥,刘永国.辣椒挥发性成分研究进展[J].北京工商大学学报(自然科学版),2015,33(6):31-39. |
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| 作者姓名： | 田红玉 马变变 孙宝国 杨绍祥 刘永国 |
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| 作者单位： | 北京工商大学 食品学院/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品学院/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品学院/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品学院/北京市食品风味化学重点实验室, 北京 100048,北京工商大学 食品学院/北京市食品风味化学重点实验室, 北京 100048 |
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| 基金项目： | 国家自然科学基金资助项目(31271932)；科技部科技支撑计划项目(2011BAD23B01)；北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD20140306)。 |
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| 摘 要： | 辣椒是非常重要的蔬菜作物之一,在调味品中占有举足轻重的地位。综述涉及了近年国内外对辣椒挥发性成分研究取得的进展,主要包括品种、成熟程度、产品形式等多种因素对辣椒挥发性成分影响,以及利用气相色谱-闻香器联用仪鉴定出了多种辣椒香味活性成分。研究结果表明,辣椒香气与品种、产地、成熟程度、质量等因素有直接的联系。
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| 关 键 词： | 辣椒 挥发性成分 分析 进展 |
| 收稿时间： | 2015/3/18 0:00:00 |
Recent Process on Volatile Components of Peppers |
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| TIAN Hongyu,MA Bianbian,SUN Baoguo,YANG Shaoxiang and LIU Yongguo.Recent Process on Volatile Components of Peppers[J].Journal of Beijing Technology and Business University:Natural Science Edition,2015,33(6):31-39. |
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| Authors: | TIAN Hongyu MA Bianbian SUN Baoguo YANG Shaoxiang and LIU Yongguo |
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| Institution: | School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China,School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China and School of Food and Chemical Engineering/Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | Pepper is one of important vegetables, which plays a very important role in condiments. Pepper contributes to food flavors as condiments from two aspects, pungency and aroma. This paper describes the recent process on volatile components of pepper around the world. Varieties, maturity, and product forms are the main factors affecting volatile components of pepper and GC-O has been used to identify the odor-active components in pepper. The aroma of pepper is directly related to variety, product origin, maturity and quality. |
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| Keywords: | peppers volatile components analysis process |
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