文档介绍：中国调味品
第47卷第4期 基础研究
2022re of solid-phase microextraction head
for the enrichment of volatile substances in chili oil samples is 40 °C , the optimal extraction time is
10 minutes > and the desorption time is 3 minutes ・ There are 21 kinds of aroma components in the
three kinds of oil samples, and 10 aroma components with the highest content are 2,3-butanedione>
l-pentene-3-ol, pentanal, acetoin, 2-ethylfuran, hexaldehyde, (E)-2-hexenal, heptanal? 2-heptenal,
nonal. The unique aroma components in Capsicum peel samples are m-xylene and phenylacetaldehyde.
The unique aroma components in Capsicum seed samples are isobutyric acid, 2-methyl-butyric acid,
p-xylene, 2, 5-dimethyl-pyrazine. By comparing the peak area of main aroma components, the peak
area of unique aroma components and the total peak area of all aroma components in Capsicum seed
samples and Capsicum peel samples, it is concluded that the contribution of Capsicum seeds to aroma
components in chili oil is greater than that of Capsicum peels.
Key words: chili oil； Capsicum peel； Capsicum seed ； aroma components ； gas chromatography-mass
spectrometry (GC-MS)
辣椒属于一年或多年生植物，具有治疗胃寒气滞、