不同辣椒品种挥发性物质种类及其含量比较

比较不同辣椒的主要挥发性物质种类及其含量的差异,探讨用辣椒挥发性物质区分不同辣椒的可能性。 选择 3个辣椒品种,采用气相色谱-质谱联用（GC/MS）技术对辣椒挥发性物质进行定性和定量检测，并对其进行主成分分析。在3种辣椒中，总共检测出90种挥发性物质，包括4种烃， 7种醇，5种，10种酮，4种酚，11种酸，15种酯，12种胺和 22种杂环类。这些物质占挥发性物质总量的比例分别为4.06%、13.08%、2.84%、13.22%、10.70%、1.67%、15.10%、9.43%和18.61%，变异系数分别为70.93%、77.75%、122.89%、22.84%、45.14%、70.66%、12.65%、29.37%和32.40%。其中 9种物质为 3个辣椒品种所共有，包括丙三醇、异戊酸乙酯、四乙酰基-d-木糖腈等。主成分分析结果表明：醛类、酮类、酚类和杂环类物质是辣椒挥发性物质的主要影响因子，主成分贡献率分别为 59.861%和40.139%，累计贡献率为100%。3个不同品种辣椒挥发性物质存在显著差异。

Comparison of Volatile Components from Different Varieties of pepper

The main volatile substances and their contents of various peppers were compared to explore the possibility that using volatile compounds as indicators to differentiate varieties of pepper.Means of gas chromatography-mass spectrometry used to determine the contents of volatile components from 3 different varieties of pepper and principal component analysis was used to analyse? their main volatile components. A total of 90 volatile substances were detected, including 4 kinds of alkanes, 7 kinds of alcohols, 5 kinds of aldehydes, 10 kinds of ketones, 4 kinds of phenols, 11 kinds of acids, 15 kinds of esters, 12 kinds of amines and 22 kinds of heterocylic compounds. The proportion of these substances to the total volatile substances was 26.907%, 8.417%, 7.308%, 5.810%, 9.628%, 18.626%, 13.926% and 6.819%, respectively. The coefficient of variation was 70.93%, 77.75%, 122.89%, 22.84%, 45.14%, 70.66%, 12.65%, 9.37% and 32.40%, respectively. There were 9 kinds of same volatile components in 3 kinds of pepper, including glycerin, Ethyl iso-allocholate , Tetraacetyl-d-xylonic nitrile, and the like . The result of principal components analysis showed that aldehydes, ketones, phenols and heterocylic compounds were the main influencing factors. The contribution rate was 59.861% and 40.139% respectively, and the cumulative contribution rate was 100%. There are significant differences in volatile compositions and concentrations among 3 varieties of pepper.