不同方式鉴别不同产地白胡椒特征挥发性物质及抗氧化性分析  

Identification of Characteristic Volatile Substances by the Combined Use of Different Analytical Methods and Antioxidant Properties of White Peppers from Different Geographical Origins

作　　者：高文涛 雷文平 陈利[1,2,3] 杨新泉 李景明 GAO Wentao;LEI Wenping;CHEN Li;YANG Xinquan;LI Jingming(Sanya Institute of China Agricultural University,Sanya 572025,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;China Agricultural University-Sichuan Chengdu Advanced Agricultural&Industrial Institute,Chengdu 611430,China;Hainan Yazhou Bay Seed Laboratory,Sanya 572025,China)

机构地区：[1]中国农业大学三亚研究院,海南三亚572025 [2]中国农业大学食品科学与营养工程学院,北京100083 [3]四川成都中农大现代农业产业研究院,四川成都611430 [4]海南省崖州湾种子实验室,海南三亚572025

出　　处：《食品科学》2025年第8期235-246,共12页Food Science

基　　金：“崖州湾”菁英人才科技专项(SCKJ-JYRC-2022-70)。

摘　　要：采用气相色谱-质谱联用技术结合气相色谱-离子迁移谱对全球主要胡椒产区白胡椒特征挥发性有机化合物(volatile organic compounds,VOCs)进行鉴定,并进一步评价白胡椒精油抗氧化活性,解析与之相关的重要挥发性成分。结果表明,共鉴定出40种VOCs,其中以萜烯类和酸类化合物为主,占比80%以上。不同产区白胡椒中VOCs的组成和浓度差异显著,是导致白胡椒的香气特征差异的重要原因,同时进一步分析发现不同产区白胡椒的特征气味主要集中在果香、花香等香气以及粪便臭、汗臭等不良气味。此外,通过对比发现不同白胡椒精油的抗氧化活性与其挥发性物质中的萜烯类化合物的组成存在显著相关性。本结果为进一步探究不同产地白胡椒的加工适宜性评价提供了理论基础。This study employed gas chromatography-mass spectrometry(GC-MS)in conjunction with gas chromatographyion mobility spectrometry(GC-IMS)to identify the characteristic volatile organic compounds(VOCs)in white peppers from global major production regions.Furthermore,the antioxidant activity of white pepper essential oil was evaluated,and the key volatile components were analyzed.The results revealed a total of 40 VOCs were identified,the predominant ones being terpenes and acids,which altogether accounted for over 80%of the identified compounds.Significant variations in the composition and concentrations of VOCs were observed among white pepper samples from different regions,which was the key factor contributing to the differences in their aroma profiles.Furthermore,the characteristic aroma of white peppers from different regions was primarily concentrated on fruity,floral,and other pleasant aromas,as well as undesirable odors such as fecal and sweaty notes.Additionally,a significant correlation was found between the antioxidant activity and volatile terpenes of white pepper essential oils.These findings provide a theoretical foundation for further exploration of the suitability of white peppers from different geographical origins for various processing applications.

关 键 词：白胡椒 挥发性有机化合物 气相色谱-质谱联用技术 气相色谱-离子迁移谱 抗氧化性 

分 类 号：TS202.1[轻工技术与工程—食品科学]