高盐发酵辣椒过程中主要成分及风味的变化研究

以辣椒为原料、以高盐辣椒发酵过程为研究对象，测定在不同发酵时段的辣椒总酸含量与亚硝酸盐总量，利用固相微萃取技术和气相色谱-质谱联用技术测定不同发酵时间高盐辣椒中的挥发性成分，并利用主成分分析法与聚类分析法对挥发性成分进行评价。结果表明：酸度在发酵阶段变化不大，亚硝酸盐含量在全过程中未超过国家标准，共鉴定出包括烯烃类（4 种）、芳香族类（9 种）、醇类（13 种）、醛类（7 种）、酮类（3 种）、酸类（2 种）、酯类（18 种）等7 类化合物。随着发酵的进行，初始阶段辣椒中的醇类、酸类与酯类成分含量有所增加，而后醇类与酯类成分含量继续增加，而酸类减少，最终各类成分含量更为均衡。主成分分析得出22 种主要的挥发性成分。在整个发酵过程的第24天时的样品风味最为协调。

Analysis of Changes in the Main Components and Volatile Components in Fermented Chili with High Salt Content

The contents of total acids and total nitrites at different fermented stages were determined in the fermented chili
with high salt content. Solid phase micro-extraction and gas chromatography-mass spectrometry (SPME-GC-MS) were used
to determine the volatile substances of fermented chili at different stages. The analysis of volatile substances was achieved
by the principal components analysis (PCA) and cluster analysis (CA). The results indicated that there was no obvious
change in acidity. The content of total nitrites did not exceed the national standard during fermentation. The compounds
identified could be classified into 7 groups, including olefins (4), aromatics (9), alcohols (13), aldehydes (7), ketones (3),
acids (2) and esters (18). During the initial stage of fermentation, the flavor compounds alcohols, acid and esters were
increased. As the fermentation proceeded, the contents of alcohols and esters were increased while the content of acids was
reduced. The contents of components from all the groups became more balanced at the end of fermentation. PCA analysis
identified 22 main volatile components and the best flavor was achieved on the 24th d of fermentation.