Page 183 - 《精细化工》2023年第4期

す 40 ࢤす 4 ᱌ ㇫ ㏳ ࡃ ጒ Vol.40, No.4
20 23 Ꭱ 4 ᰵ FINE CHEMICALS Apr. 2023

仆̻᫆仆㇫
䱿㟞ḿ̻㏏㟞ḿڠ䩛䷻ঠ➖䉕⮱ᄦ℁ܳᲽ

*
㦐๖Ⴔ喑命 ẍ喑݅㟛ଶ喑ႆ Ო 喑ᑍ Ⴎ喑䭵⊤⋈
喍ࡄϙጯ丌৮䷻ঠࡃ႓䛺◦჋侹ბ喑ࡄϙጒੳ๔႓ 䒨ጒ⻾႓ឭᱜ႓䮏喑ࡄϙ 100048喎

ᦅ㺮喟ͧᣏ⾣䱿㟞ḿহ㏏㟞ḿ⮱仆⅁ጛᐯ喑ݖ⩕⏣ݯ䒲ߖ䷻ঠ㧥ࣾ∂᣽ः㟞ḿ͚⮱ᡒࣾᕔ᜽ܳ喑䕇䓴 GC-MS
䔈㵹ჇᕔȠჇ䛼ܳᲽ喑䛴⩕ᷜᏓ⼭䛷∂㐀व⅁Ⱕ㞟䅞-૲䬨ឭᱜ喑ܳᲽ̺ह㟞ḿ⮱ڠ䩛䷻ঠ➖䉕喑䃎ツ仆⅁≨ᕔ
թ喍OAV喎В⶛Ⴧ⃼⻺ࡃव➖ᄦ̺ह㟞ḿ⅁ঠ⮱䉎⡛๔ᄼȡ㏼ܳᲽ䞡Ⴧ喑䱿㟞ḿ⮱ڠ䩛仆⅁≨ᕔ➖䉕ͧ㟠Ὄ䚴Ƞ
ȕ-Ⅱ㟦☜Ƞᰵᵯ☜Ƞᵶण⇦䚴ȠᴍῙ☜Ƞᶔ☜喠㏏㟞ḿ⮱ڠ䩛仆⅁≨ᕔ➖䉕ͧ㟠Ὄ䚴Ƞᰵᵯ☜Ƞᵶण⇦䚴Ƞᴍ
Ῑ☜Ƞᶔ☜ȡ䕍᜽͑㔲仆⅁ጛᐯ⮱࣌఍ज㘪ͧ䱿㟞ḿक़☜◰Ƞ䚴Ƞ䛈Ƞ䛇⻺ㆨ็喑㔹㏏㟞ḿक़䚜⻺ㆨ็ȡ㟠Ὄ
䚴喍OAV g =768.693ȠOAV r =43.051喎Ƞᰵᵯ☜喍OAV g =43.774ȠOAV r =49.699喎হᵶण⇦䚴喍OAV g =12.909Ƞ
OAV r =87.847喎ᄦ䱿Ƞ㏏㟞ḿ⮱᪡Ҁ仆⅁䉎⡛Ꮣ̺ह喑ₑั喑OAV g হ OAV r ܳݘА㶕䱿Ƞ㏏㟞ḿ⮱ OAVȡ
ڠ䩛䃺喟䱿㟞ḿ喠㏏㟞ḿ喠ᷜᏓ⼭䛷∂喠⏣ݯ䒲ߖ䷻ঠ㧥ࣾ∂喠仆⅁≨ᕔթ喠仆㇫̻仆᫆
͚ఫܳㆨत喟TS209喠O657 ᪴⡛ᴴ䃳⴮喟A ᪴」㑃त喟1003-5214 (2023) 04-0869-09

Comparative analysis of key flavor substances of green and red pepper

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DONG Tianyu, QI Nan, LIU Ruijia, SUN Jie , ZHANG Ning, CHEN Haitao
喍Beijing Key Laboratory of Flavor Chemistry, School of Light Industry, Beijing Technology and Business University,
Beijing 100048, China喎

Abstract: In order to explore the aroma difference between green pepper and red pepper, the volatile
components of green and red pepper were extracted by solvent-assisted flavor evaporation, then
qualitatively and quantitatively analyzed by GC-MS. The key flavor substances of different pepper were
identified by aroma extract dilution analysis combined with gas chromatography-olfactometry. Furthermore,
the odor activity value (OAV) were calculated to determine the relative contribution of each compound to
the odor of different pepper. The results showed that the key aroma active substances of green pepper were
linalool, ȕ-phellandrene, myrcene, eudesmol, limonene and sabinene, while those of red pepper were
linalool, myrcene, eudesmol, imonene and sabinene. The main reason for the aroma differences was
attributed to that green pepper consisted of more kinds of alkene, alcohols, aldehydes, ethers, while red
pepper contained more types of esters. Moreover, linalool (OAV g=768.693 and OAV r=43.051), myrcene
(OAV g=43.774 and OAV r=49.699) and eucalyptol (OAV g=12.909 and OAV r=87.847) had different
contributions to the overall aroma of green and red pepper, with OAV g and OAV r representing the OAV of
green and red pepper, respectively.
Key words: green pepper (Zanthoxylum schinifolium Sieb. et Zucc); red pepper (Zanthoxylum bungeanum
Maxim.); aroma extraction dilution analysis; solvent-assisted flavor evaporation; odor activity value;
perfumes and essences

[1]
[3]
ڕ⤰㟞ḿᆋ喍Zanthoxylum L.喎Ḻ➖㏓ᰶ 250 ⻺ 喑 㟞ḿ㷘ܳͧĄ䱿㟞ḿą̻Ą㏏㟞ḿą 喑᭜͚పэ
[2]
[4]
͚పႅౕ㏓ 45 ⻺ࣷ 13 ͗अ⻺ ȡౕᬒ፥⩌≨͚喑 㐌Ąژ๔䄰ঠ৮ą͸̭ ȡ㟞ḿ҉ͧĄ㢜丌ह⎽ą

ᩣ⽬ᬒ᱌喟2022-10-18; Ⴧ⩕ᬒ᱌喟2022-12-08; DOI: 10.13550/j.jxhg.20220957
ധ䛾䶦Ⱋ喟పუ㜗♣⻾႓ധ䛾喍32202215喎喠ࡄϙጒੳ๔႓䱿Ꭱ᪆ጵ⻾ⵁड़ߕധ䛾䶦Ⱋ喍QNJJ2022-19喎
҉㔲キϸ喟㦐๖Ⴔ喍1999ÿ喎喑ຠ喑ⶂธ⩌喑E-mail喟dty19991030@163.comȡ㖁㈨ϧ喟ႆ Ო喍1988ÿ喎喑ຠ喑䃟ጵ喑E-mail喟
sunjie@btbu.edu.cnȡ