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为了确定‘班×印2号’、‘班×印3号’、‘班×印4号’和‘班×印5号’这4种不同杂交种质白胡椒粉的香气成分,采用固相微萃取采集‘班×印2号’、‘班×印3号’、‘班×印4号’和‘班×印5号’这4种不同杂交种质白胡椒粉的挥发性成分,用气相色谱-质谱法分析鉴定,并用总离子流色谱峰的峰面积进行归一化定量分析其风味成分。共鉴定出α-蒎烯(2.21%～2.80%)、β-蒎烯(3.43%～5.60%)、3-蒈烯(3.68%～6.16%)、柠檬烯(4.24%～6.04%)、δ-榄香烯(2.49%～4.57%)、可巴烯(5.85%～8.56%)、石竹烯(17.14%～32.15%)和石竹烯氧化物(1.03%～1.48%)等59种化合物。4个不同杂交种质白胡椒粉香气成分的种类与含量存在显著差异。
In order to determine the aroma components of white pepper from four different hybrid germplasms including ’Banxinyin 2’, ’Banxinyin 3’, ’Banxinyin 4’ and ’Banxinyu 5’ Microextraction was used to collect the volatile components of white pepper from four different hybrid germplasms including ’Banxinyin 2’, ’Banxinyin 3’, ’Banxinyin 4’ and ’Banxinyu 5’ Gas chromatography - mass spectrometry identification and analysis, and the peak area of the total ion current chromatographic normalized quantitative analysis of its flavor composition. Α-pinene (2.21% ~ 2.80%), β-pinene (3.43% ~ 5.60%), 3-carene (3.68% ~ 6.16%), limonene (4.24% ~ 6.04% Fifty-nine compounds including elemene (2.49% ~ 4.57%), cetane (5.85% ~ 8.56%), caryophyllene (17.14% ~ 32.15%) and caryophyllene oxide (1.03% ~ 1.48% Four kinds of hybrid germplasm white pepper aroma components of the composition and content of significant differences.