以新鲜辣椒为原料,制作发酵辣椒.测定新鲜辣椒中水分、还原糖和Vc的含量,再利用固相微萃取法和气相色谱-质谱联用技术对新鲜辣椒与不同发酵时间的发酵辣椒的挥发性成分进行测定.结果表明,新鲜辣椒中水分含量为64％,还原糖为2.9 mg/100 g,Vc为1.21 mg/100 g.辣椒发酵期间共鉴定出8大类共65种挥发性成分,包括酯类(19种)、烯烃烷烃类(15种)、醇类(13种)、醛类(8种)、杂环化合物(4种)、酸类(3种)、酮类(2种)、醚类(1种).随着发酵的进行,起初原料辣椒中烷烃烯烃类、酸类、醛类、杂环化合物的含量均有减少,同时醇类与酯类物质含量有所增加,而后各类成分在种类上都有不同程度的增加,而在总量上更趋近于平均,发酵后期新增酮类、醚类等风味物质,逐渐形成发酵辣椒独特的风味.%IFresh chili was chosen as the material to make the fermented chili, and mensurated the contents of water, reducing sugar and vitamin C in chili. Solid-phase micro-extraction coupled with gas chromatography-mass spectrometry was used to determine the volatile compounds of the fresh chili and fermented chili in different fermenting time. The results indicated that water content in the fresh chili was 64% . reducing sugar was 2. 9 mg/100 g, vitamin C was 1. 21 mg/100 g. And 65 volatile compounds were identified, which could be classified as 8 categories including esters (19), olefins and alkanes(15), alcohols (13), aldehydes < 8) , aromatics(4), acids(3), ketones(2), e-thers(l). During the fermentation, the amount of flavor compounds such as olefins and alkanes, acids, aldehydes and aromatics were decreased initially, and the amount of alcohols and esters were increased. Then, the number of components included in every categoryrnrepresented to increase in different degree. While the total amount of all the categories represented to be an average level. There were also new volatile components existed in ketones and ethers. And the u-nique flavor of the fermented chili was gradually formed.
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