Liu Rong, Xiong Ke, Dai Xiongze, Wang Li, Liu Zhimin, Xue Wentong
College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No. 17 Hua Qing Dong Lu, Haidian, Beijing 100083, PR China.
Nat Prod Commun. 2010 Jun;5(6):985-90.
The volatile components of a Chinese chilli pepper (Capsicum annuum L. var. longum Sendt) were identified at different levels of ripeness. The peppers at the green, ripening, and full color stages were investigated by simultaneous distillation extraction (SDE) combined with gas chromatography and mass spectrometry (GC-MS). Principal component analysis (PCA) was used to analyze the main factors at each of the stages studied. Eighty-one volatile components were identified and quantified in this study. Twenty-two compounds were found at the green stage, forty-four at the ripening stage, and sixty-one at the full color stage. Qualitative and quantitative discrepancies were observed at the different levels of ripeness. Hexanal, 2-hexenal and propanoic acid-2-methyl-hexyl ester were the most abundant components at the green stage, while 2-pentanol was important at the ripening stage, and 3-hexen-1-ol was related to the full color stage.
对不同成熟度的中国辣椒（Capsicum annuum L. var. longum Sendt）的挥发性成分进行了鉴定。采用同时蒸馏萃取（SDE）结合气相色谱-质谱联用（GC-MS）技术，对绿色、成熟和全色阶段的辣椒进行了研究。运用主成分分析（PCA）来分析所研究各阶段的主要因素。本研究共鉴定并定量了81种挥发性成分。在绿色阶段发现了22种化合物，成熟阶段发现了44种，全色阶段发现了61种。在不同成熟度水平上观察到了定性和定量差异。己醛、2-己烯醛和丙酸-2-甲基己酯是绿色阶段含量最丰富的成分，而2-戊醇在成熟阶段很重要，3-己烯-1-醇与全色阶段有关。
