黑胡椒风味成分的研究  

Study on Aroma Compounds of the Black Piper Nigrum L.

作　　者：李祖光[1] 高云芳[1] 刘文涵[1] 

机构地区：[1]浙江工业大学化工学院,杭州310014

出　　处：《食品科学》2003年第10期128-131,共4页Food Science

基　　金：浙江省分析测试基金资助课题(02061)

摘　　要：采用固相微萃取吸附富集黑胡椒粉的挥发性成分,然后用色谱/质谱联用分析鉴定,用GC/MS总离子流色谱峰的峰面积进行归一化定量分析其风味成分,并对3种不同厂家生产的黑胡椒粉的测定结果进行了比较。黑胡椒粉的挥发性成分主要是一些不同结构的单萜类化合物、单萜类氧化物和倍半萜类化合物,但不同厂家生产的黑胡椒粉的各挥发性成分的相对含量有所差别。其中β-石竹烯、3-蒈烯、β-水芹烯、胡椒烯、δ-榄香烯、β-蒎烯、α-律草烯是黑胡椒的特殊风味成分。固相微萃取-气相色谱/质谱法可用于区别和鉴定不同生产厂家所生产的黑胡椒粉,是研究食品风味成分分析的一种简单可行的分析方法。The headspace aroma compounds of the powder of Black Piper Nigrum L.were investigated by gas chromatography-mass spectrometry.The headspace volatiles were sampled by solid-phase microextraction(SPME).SPME sampling was con-ducted with 30μm PDMS fiber at 25±5℃ for 40min.The fibers were desorbed in a GC injection liner at 250℃for 5min.ACapillary column(WCOT FUSED SILICA 30m×0.25mm ID COATING CP-SIL 8 CB-LOW BLEED/MS DF=0.25μm)wasemployed in GC/MS analysis.Initial oven temperature was kept at 40℃ for 5min,then raised to 250℃ at 3℃·min-1,and keptat 250℃ for 5min.The chemical constituents of three samples of Black Piper Nigrum L.produced by different companies wereseparated and identified by GC-MS.A total of 53 volatile compounds were identified and the β-Caryophyllene,3-Carene, β-Phellandren,α-Copaene,δ-Elemene,β-Pinene and α-Humulene were the most abundant aroma compounds from the powdersof Black Piper Nigrum L. In this study,headspace SPME-GC-MS could afford a simple sampling method for the headspacearoma compounds of the powder of Black Piper Nigrum L.and could be used to distinguish the kinds of powder of Black PiperNigrum L.produced by different companies.

关 键 词：黑胡椒 风味成分 固相微萃取 气相色谱-质谱法 成分分析 

分 类 号：TS264[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]