四种方式制备的黑胡椒风味成分分析  

Analysis of the flavors components of black pepper prepared from four methods

作　　者：黄菲菲[1,2] 吴桂苹[2,3] 李恒[2,3] 房一明[2,3] 朱红英[2,3] 谷风林[2,3] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]中国热带农业科学院香料饮料研究所,海南万宁571533 [3]国家重要热带作物工程技术研究中心,海南万宁571533

出　　处：《食品工业科技》2017年第9期261-267,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31471674);国家科技支撑计划课题(2012BAD36B03)

摘　　要：本文分别对四种加工方式(直接日晒、热烫处理后日晒、日晒1 d轻度发酵、日晒2 d轻度发酵)过程中的黑胡椒风味成分进行分析。采用水蒸气蒸馏法提取胡椒精油,四种产品中胡椒精油的含量分别为1.10、1.09、1.16、0.89 m L/100 g,发现四种加工过程中胡椒精油均有较大程度的损失,损失率范围63%~71%。经GC-MS检测四种加工方式所得产品中的精油分别鉴定出19、17、23、22种化合物,其总检出量在95%以上;其中α-蒎烯、β-蒎烯、3-蒈烯、D-柠檬烯、蛇麻烯、反式-石竹烯、β-甜没药烯在四种产品中的含量较高,最高的为反式-石竹烯,相对含量范围43.47%~56.16%。利用HPLC法检测胡椒碱含量,四种加工产品中胡椒碱含量分别为3.64、3.53、3.32、3.58 g/100 g,胡椒碱在加工过程中的损失率范围为9%~17%。Flavor components of black pepper processed by four different methods （direct sun drying, blanching before sun drying,one-day sun drying before mild fermentation, two-day sun drying before mild fermentation ）were analyzed. Direct distillation was used for the extraction of essential oil of black pepper, and then it was analyzed by GS-MS.The yields of pepper essential oils were 1.10,1.09,1.16,0.89 mL/100 g, respectively.And essential oil content presented 63 % -71% loss during the process.There were 19,17,23,22 flavors identified in the four products,respectively,and the total amount area was above 95%. The major compounds of black pepper essential oil were a - pinene,/3- pinene, 3 - carene, D- limonene, humulene, trans - caryophyllene, beta-bisabolene,respectively.The content of trans-caryophyllene was the highest, the relative content was from 43.47% to 56.16%. Besides, the piperine was analyzed by HPLC and the content were 3.64,3.53,3.32,3.58 g/100 g, respectively.The loss of piperine changed from 9% to 17% during the process.

关 键 词：黑胡椒 加工过程 胡椒碱 胡椒精油 GC—MS 

分 类 号：TS201.2[轻工技术与工程—食品科学]