胡椒粉中各种成份含量对品质的影响  

Effects of Compositions of Pepper Powders on Their Quality

作　　者：王秀兰[1] 刘洪升[1] 

机构地区：[1]中国热带农业科学院分析测试中心,571101

出　　处：《热带农业科学》2004年第4期25-28,共4页Chinese Journal of Tropical Agriculture

摘　　要：胡椒粉中的胡椒碱、挥发油、水分、总灰分、不挥发性乙醚提取物、酸不溶灰分、粗纤维等成份的含量多少,直接影响胡椒粉的品质。根据海南几十个白胡椒粉产品成份的分析结果,推荐胡椒粉定级指标为:胡椒碱1.0%～4.7%、百克产品中挥发油0.05～0.2 mL、水分13%～14.5%、酸不溶灰分0.3%～0.8%。Piperine, volatile oil, moisture, total ash, non-volatile extracts by ether, insoluble ash in acid, raw cellulose, etc. are the main compositions of pepper power. The content of each composition may directly affect the quality of the pepper powder. The compositions of scores of pepper powder products were analysed and compared with the data of literatures. It is recommended that the grade indexes of pepper powders are piperine 1.0%~4.7%, volatile oil 0.05~0.20 mL/100g, moisture 13.0%~14.5%, acid-insoluble ash 0.3%～0.8%.

关 键 词：胡椒粉 成份含量 品质 藤本植物 

分 类 号：S573[农业科学—作物学]