不同提取方法对黑胡椒油树脂得率及其胡椒碱含量的影响研究  

Effect of Different Extraction Methods on Pepper Oleoresin and Piperine Content

作　　者：吴桂苹[1] 初众[1] 谷风林[1] 谭乐和[1] 朱红英[1] 宗迎[1] 

机构地区：[1]中国热带农业科学院香料饮料研究所 国家重要热带作物工程技术研究中心 农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533

出　　处：《热带作物学报》2013年第12期2467-2470,共4页Chinese Journal of Tropical Crops

基　　金：国家科技支撑计划课题(No.2012BAD36B03);海南省重大科技项目(No.ZDZX2013023-3-01)

摘　　要：以黑胡椒为主要原料,研究热回流提取、索氏抽提、超声波提取、微波提取、超声波-微波辅助提取等不同提取方法对胡椒油树脂得率的影响,并用HPLC分析测定胡椒粉和不同提取方法所得胡椒油树脂中的胡椒碱含量。结果表明,不同提取方法所得胡椒油树脂及其胡椒碱含量有显著性差异;索氏抽提法所得胡椒油树脂的得率最低,超声波-微波协同萃取的得率最高,可达17.23%;胡椒油树脂中的胡椒碱含量最高为42.20%;在相同提取条件下,温度对黑胡椒油树脂得率及其胡椒碱含量影响较大。Black pepper was used as the main raw material to prepare pepper oleoresin by different extraction methods,such as Soxhlet extraction,heat reflux extraction,ultrasonic extraction,microwave extraction,ultrasonic and microwave assisted extraction,and the effect of different extraction methods on the yield of pepper oleoresin was investigated.The content of piperine in pepper and its oleoresin were evaluated using a HPLC method.The results showed that the content of pepper oleoresin and piperine from different extracting method had significant difference.The ultrasonic and microwave assisted method produced the highest yield of pepper oleoresin （up to 17.23％） with 42.20％ of piperine.In the same condition of extraction,temperature had a great effect on black pepper oleoresin yield and piperine content.

关 键 词：黑胡椒 提取方法 胡椒油树脂 胡椒碱 

分 类 号：S573.9[农业科学—作物学]