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(biāo)題：采用頂空進(jìn)樣、微波解吸技術(shù)以及氣——質(zhì)聯(lián)用法(GC-MS)來測(cè)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(duì)Padron辣椒中揮發(fā)性成分的影響，利用動(dòng)態(tài)頂空采樣法、吸附劑，再作微波解吸，最后進(jìn)入帶質(zhì)譜檢測(cè)器的氣相色譜儀檢測(cè)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(shí)別出65種化合物，包括碳?xì)浠衔?、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?/p>
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。
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