Title:Determination of volatile components in fresh, frozen, and freeze-dried Padron-type peppers by gas chromatography-mass spectrometry using dynamic headspace sampling and microwave desorption.
标题：采用顶空进样、微波解吸技术以及气——质联用法(GC-MS)来测定新鲜、冷冻与干冻辣椒挥发性成分
Content/内容：
1) "Padron-type" peppers are a small variety of Capsicum annuum cultivated mainly in Galicia Spain.
Padron型辣椒是主要在西班牙加里西亚种植的一小类辣椒。
2) To compare the effects of freezing and freeze-drying on the volatile components of Padron-type peppers, preserved samples are analyzed by means of dynamic headspace sampling on an adsorbent followed by microwave desorption into a gas chromatograph equipped with a mass spectrometric detector.
为了比较冷冻与干冻对Padron辣椒中挥发性成分的影响，利用动态顶空采样法、吸附剂，再作微波解吸，最后进入带质谱检测器的气相色谱仪检测保留样本。
3) Sixty- five compounds are identified, including hydrocarbons, terpenes, alcohols, phenols, ethers, aldehydes. ketones, esters, pyrroles, pyrazines, and sulfurous compounds.
识别出65种化合物，包括碳氢化合物、萜类、醇类、酚类、醚类、醛类、酮类、酯类、吡咯类、吡嗪以及硫化合物。
4) Fresh whole, homogenized, and freeze- dried peppers have characteristic volatile-component profiles, whereas frozen peppers have a highly variable volatile-component profile.
新鲜整体、匀浆或干冻辣椒具有挥发性特征峰，而冷冻辣椒的挥发性成分的特征峰变异较大。
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