基于電子鼻和GC-MS法分析不同烹飪方式對青花椒中揮發(fā)性風味成分的影響

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DOI：10.3969/j.issn.1000-9973.2025.05.029

中圖分類號：TS264.3 文獻標志碼：A 文章編號：1000-9973（2025）05-0201-06

Analysis of Effects of Different Cooking Methods on Volatile Flavor Components in Green Pepper Based on Electronic Nose and GC-MS

LI Hong-jun1，LI Xiao-ni1 ，LIU Qi-fu1，SHAO Huan-zheng1，CHEN Shu-xing2，3 （1.Luohe Food Engineering Vocational University，Luohe 4623oo，China; 2. Henan University of Science and Technology，Luoyang 47loo3，China；3.Food Laboratory of Zhongyuan，Luohe 46230o，China）

Abstract： Different processing methods have diffrent effects on the volatile components in various fresh seasonings. In order to maximize the preservation of the original flavor components of green pepper during processing，based on this，electronic nose and GC-MS are used to analyze and compare the volatile flavor components in original green pepper （X1） and three types of diferent green peppers processed by boiling（X2），frying （X3）and steaming（X4）. The research results show that there are 39， 26，61，41 types of volatile components in the original，boiled，fried and steamed green peppers respectively， with the relative content of 33.25% ， 48.99% ， 68.95% ，19. 48% respectively. From principal component analysis，it can be seen that the volatile flavor components in the fried green pepper are more abundant than those of the other three types of green peppers，the principal components in the boiled and steamed green peppers are similar，and are relatively close to the principal components of the original green pepper，while the frying method has a greater effect on the volatile flavor components in green pepper.

Key words： green pepper;processing method;volatile flavor components

青花椒，又稱花椒或者花椒籽，是一種具有獨特香味和麻辣口感的香料植物，屬于蕓香科、花椒屬[]。（剩余4714字）