Title:Determination of volatile components in fresh, frozen, and freeze-dried Padron-type peppers by gas chromatography-mass spectrometry using dynamic headspace sampling and microwave desorption.

標題：采用頂空進樣、微波解吸技術以及氣——質聯(lián)用法(GC-MS)來測定新鮮、冷凍與干凍辣椒揮發(fā)性成分

Content/內(nèi)容：

1) "Padron-type" peppers are a small variety of Capsicum annuum cultivated mainly in Galicia Spain.

Padron型辣椒是主要在西班牙加里西亞種植的一小類辣椒。

2) To compare the effects of freezing and freeze-drying on the volatile components of Padron-type peppers, preserved samples are analyzed by means of dynamic headspace sampling on an adsorbent followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector.

為了比較冷凍與干凍對Padron辣椒中揮發(fā)性成分的影響，利用動態(tài)頂空采樣法、吸附劑，再作微波解吸，最后進入帶質譜檢測器的氣相色譜儀檢測保留樣本。

3) Sixty- five compounds are identified, including hydrocarbons, terpenes, alcohols, phenols, ethers, aldehydes. ketones, esters, pyrroles, pyrazines, and sulfurous compounds.

識別出65種化合物，包括碳氫化合物、萜類、醇類、酚類、醚類、醛類、酮類、酯類、吡咯類、吡嗪以及硫化合物。

4) Fresh whole, homogenized, and freeze- dried peppers have characteristic volatile-component profiles, whereas frozen peppers have a highly variable volatile-component profile.

新鮮整體、勻漿或干凍辣椒具有揮發(fā)性特征峰，而冷凍辣椒的揮發(fā)性成分的特征峰變異較大。

責任編輯：admin