黑胡椒颗粒的介电特性混合方程研究

通过介电混合方程对黑胡椒颗粒的介电特性进行推算,对比模拟值与实验值以验证介电特性混合方程的适用性。以黑胡椒颗粒为研究对象,测定压缩黑胡椒粉的介电特性,并运用介电特性混合方程-CRIME方程、LLLE方程、BE方程计算获得胡椒颗粒的介电特性,随后运用COMSOL Multiphysics软件建立静电场-热传导双向耦合模型对射频加热仿真,并通过27.12MHz,12 k W的平行极板式射频系统进行加热实验验证。采用CRIME方程获得的胡椒颗粒介电特性运用在仿真中与试验结果温度分布为最接近。作者证明了通过压缩胡椒粉末介电特性代入CRIME方程能够有效获得黑胡椒颗粒的介电特性,这有助于工业生产中颗粒物料射频加热工艺的研发。     

Piperine—The Bioactive Compound of Black Pepper: From Isolation to Medicinal Formulations

Piperine is the major bio‐active component of pepper, which imparts pungency and biting taste to it. This naturally occurring alkaloid has numerous demonstrated health effects and beneficial therapeutic properties; nevertheless, its biological applications are limited due to its poor solubility in aqueous environments. This emphasizes an implementation of advanced extraction approaches which could enhance the extraction yield of piperine from pepper and also the development of new formulations containing piperine to improve its in vivo bioavailability. This paper presents a review on the therapeutic and medicinal effects of piperine, its isolation from pepper fruit and the development of new formulations for its medicinal (pharmaceutical) applications. A thorough review on conventional and advanced separation techniques for the extraction of piperine from pepper is presented and an outline of the most significant conditions to improve the extraction yield is provided and discussed. Different methods used to measure and quantify the isolated piperine are also reviewed. An overview of biotechnological advancements for nanoparticle formulations of piperine or its incorporation in lipid formulations, which could enhance its bioavailability, is also presented.     

Effect of Microwaves on Volatile Compounds in White and Black Pepper

A head space-solid-phase micro extraction-capillary gas-chromatography method was developed to evaluate the effect of microwave treatment on volatile compounds of white and black pepper (Piper nigrum L.). The extraction of volatile compounds from the head space was performed using a 50/30 divinylbenzene/Carboxen on polydimethylsiloxane on a 2 cm StableFlex fibre (Supelco). The GC-MS analysis and standards allowed the identification of most substances extracted from fumes. The GC analyses were conducted on 12 samples each of white and black pepper treated and nontreated with microwave; these samples were provided by Cannamela^®. The results obtained were subjected to statistical analysis, which shows that only small differences existed between treated and nontreated samples; these differences seem unable to produce a real differentiation between samples. Therefore, it is possible to conclude that the microwave treatment seems to preserve the principal aroma compounds of white and black pepper.     

黑木耳、青椒复合果酱的研制

本试验采用黑木耳、青椒为主要原料，就黑木耳、青椒复合果酱的生产工艺、产品配方及青椒中VC的保存进行了试验研究，确定了可行的工艺流程、最佳的配方组合、较好的VC保存方法。得到了一种营养强化、风味独特的新型果酱。     

Black pepper and its pungent principle-piperine: a review of diverse physiological effects

Black pepper (Piper nigrum) is one of the most widely used among spices. It is valued for its distinct biting quality attributed to the alkaloid, piperine. Black pepper is used not only in human dietaries but also for a variety of other purposes such as medicinal, as a preservative, and in perfumery. Many physiological effects of black pepper, its extracts, or its major active principle, piperine, have been reported in recent decades. Dietary piperine, by favorably stimulating the digestive enzymes of pancreas, enhances the digestive capacity and significantly reduces the gastrointestinal food transit time. Piperine has been demonstrated in in vitro studies to protect against oxidative damage by inhibiting or quenching free radicals and reactive oxygen species. Black pepper or piperine treatment has also been evidenced to lower lipid peroxidation in vivo and beneficially influence cellular thiol status, antioxidant molecules and antioxidant enzymes in a number of experimental situations of oxidative stress. The most far-reaching attribute of piperine has been its inhibitory influence on enzymatic drug biotransforming reactions in the liver. It strongly inhibits hepatic and intestinal aryl hydrocarbon hydroxylase and UDP-glucuronyl transferase. Piperine has been documented to enhance the bioavailability of a number of therapeutic drugs as well as phytochemicals by this very property. Piperine's bioavailability enhancing property is also partly attributed to increased absorption as a result of its effect on the ultrastructure of intestinal brush border. Although initially there were a few controversial reports regarding its safety as a food additive, such evidence has been questionable, and later studies have established the safety of black pepper or its active principle, piperine, in several animal studies. Piperine, while it is non-genotoxic, has in fact been found to possess anti-mutagenic and anti-tumor influences.     

胡椒提取物在冷却肉保鲜中的应用

研究胡椒提取物作为复合保鲜剂的成分在延长冷却肉货架期方面的作用。采用常压回流方法获得胡椒提取物,再以胡椒提取物、壳聚糖和乙酸为试材,对冷却肉进行贮藏保鲜,最后采用二次通用旋转组合设计法,对复合保鲜液配方成分的比例进行优选。结果表明：复合保鲜剂能明显地抑制保藏过程中微生物的生长。胡椒提取物质量分数0.95%,壳聚糖质量分数0.99%,乙酸质量分数0.80%的保鲜剂配方较好,保鲜12d后细菌总数(lg(CFU/g))为5.2214。     

基于电子鼻的黑胡椒鸭胸肉调理产品品质评价

利用电子鼻检测黑胡椒鸭胸肉调理产品在贮藏期的品质变化,并结合感官指标、微生物指标和挥发性盐基氮指标,对检测结果进行比较分析。结果表明：微生物指标和挥发性盐基氮指标并不能准确反映样品的品质,电子鼻对已经发生轻微气味改变的样品具有非常高的辨识度,可以作为一种快速、有效的检测手段应用于肉制品的品质鉴别和评判。     

酿酒酵母检验黑胡椒挥发油抗氧化活性研究

采用超临界CO2流体萃取技术提取黑胡椒挥发油（black pepper oil,BPO）,应用气相色谱-质谱联用技术对BPO进行分析,采用1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除法和还原能力法对BPO进行了体外抗氧化活性检验,并且采用酿酒酵母对BPO进行体内抗氧化活性检验。结果表明BPO主要成分为胡椒碱（40.2%）,BPO对DPPH自由基的清除能力和还原能力略低于二丁基羟基甲苯和抗坏血酸。而且BPO不同程度地提高了CCl4、H2O2和CdSO4氧化应激胁迫下酵母细胞的存活率;较明显地降低了氧化应激胁迫下酵母细胞内氧化和膜脂质过氧化水平。实验结果还表明BPO抵抗脂质过氧化的机制很有可能与基因ctt1编码的过氧化氢酶有关。     

不同水煮时间对黑胡椒粉水煮液中风味物质的影响研究

为研究黑胡椒风味物质在煮制过程中的变化,考察了水煮时间(10、30、60、90、120、180、240 min)对水煮液中风味物质含量的影响,同时采用高效液相色谱(HPLC)分析水煮液中胡椒碱的含量,采用顶空固相微萃取-气相色谱-质谱联用仪(HS-SPME-GC-MS)分析水煮液中挥发性风味物质的相对含量。结果表明,水煮90 min水煮液中胡椒碱的含量最高,水煮120 min挥发油含量最高;水煮时间对胡椒粉水煮液中的挥发性风味物质有较大影响,随着水煮时间的延长,单萜烯类化合物呈现先减少后增加的趋势,在60 min时相对含量最低,而倍半萜烯类化合物呈现先增加后减少的趋势,在水煮60 min时相对含量达到最高。水煮液中共鉴定出66种挥发性风味物质,主要风味物质为石竹烯、3-蒈烯、柠檬烯、δ-榄香烯和β-蒎烯。其中,石竹烯在水煮60 min时,含量最高55.75%,而3-蒈烯(19.95%)、柠檬烯(15.00%)和β-蒎烯(4.72%)在水煮10 min时含量最高,δ-榄香烯(13.35%)在水煮60 min时含量最高。     

Postharvest Processing and Benefits of Black Pepper,Coriander, Cinnamon,Fenugreek, and Turmeric Spices

Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.     

Development and Application of SCAR Marker for the Detection of Papaya Seed Adulteration in Traded Black Pepper Powder

The present study reports the development of a specific, sensitive, and reproducible Sequence Characterized Amplified Region (SCAR) marker to detect papaya seed powder adulteration in traded black pepper powder. A putative RAPD marker (449 bp) specific to papaya seed was identified, cloned, and sequenced to design the SCAR primers. This specific SCAR marker could detect the presence of papaya seed in all the analyzed simulated standards and in one of five branded market samples of black pepper powder tested. The analytical strategy being very simple could be used for large scale screening of powdered black pepper market samples intended for export and domestic uses.     

不同粒度花椒籽黑种皮粉理化特性

为探讨不同粒度花椒籽黑种皮粉加工利用的差异性,本研究利用粒径测定、显微特征分析、红外光谱 分析等方法,比较了不同粒度花椒籽黑种皮粉的粒径、色度、微观结构、中红外光谱、吸附特性、活性物质 及其抗氧化活性之间的差异。结果表明：花椒籽黑种皮粗粉经超微粉碎后,粒度显著减小、色泽明显增亮, 可引起细胞壁破碎,持水力和持油力显著提高,分别提高了33.33%和44.60%,对重金属离子的吸附性显著增 强,但花椒籽黑种皮超微粉的官能团结构并未发生改变。随着粉体粒度的减小,花椒籽黑种皮超微粉中多酚和 黄酮的溶出量分别提高了15.93%和11.24%,对1,1-二苯基-2-三硝基苯肼自由基和2,2’-联氨-双-3-乙基苯并噻唑 啉-6-磺酸自由基清除能力显著增强（P＜0.05）。因此,超微粉碎可有效增加花椒籽黑种皮活性物质的溶出并提高 其抗氧化能力,从而提高了花椒籽黑种皮的有效利用率。     

鸭血糯蛋白的提取及功能性研究

采用碱溶酸沉法制备鸭血糯分离蛋白,并对其氨基酸组成和功能性质进行检测。结果表明,鸭血糯总蛋白含量为8.72%。鸭血糯分离蛋白得率为4.63%,纯度为65.8%。鸭血糯氨基酸组成均衡,其中谷氨酸含量最高,半胱氨酸含量最低。鸭血糯分离蛋白表面疏水性为114,二硫键含量15.1μmol/g,吸油能力、乳化性较好,起泡性稍差。1%~10%的鸭血糯分离蛋白添加量对鱼糜制品的凝弹性、品质等无显著影响。可考虑鸭血糯蛋白在各类食品中添加应用。     

Synthesis and Characterization of Nano‐Encapsulated Black Pepper Oleoresin using Hydroxypropyl Beta‐Cyclodextrin for Antioxidant and Antimicrobial Applications

Previous studies have reported antimicrobial and antioxidant activity of black pepper oleoresin which is associated to its phenolic compounds and piperine. The ability of cyclodextrins to form an inclusion complex with a guest molecule could improve black pepper oleoresin application, bioavailability, and stability in foods. Hydroxypropyl beta‐cyclodextrin (HPBCD) inclusion complex with black pepper olereosin were synthesized using the kneading method and characterized for its physico‐chemical properties and its antioxidant and antimicrobial activities. Inclusion complex size was 103.9 ± 7.6 nm and indicated to be a polydisperse system. The entrapment efficiency was 78.3 ± 3.6%, which suggests that other constituents in black pepper oleoresin have higher affinities for HPBCD than piperine (major compound in black pepper oleoresin). Thermograms showed the disappearance of oxidation peaks of black pepper oleoresin, proving complex formation with HPBCD. Phase solubility results indicated 1:1 stoichiometric inclusion complex formation and an increase of black pepper oleoresin aqueous solubility with HPBCD concentration. Nano‐encapsulation with HPBCD did not affect (P > 0.05) total phenolic content; however, it enhanced (P < 0.05) black pepper oleoresin antioxidant activity. Black pepper oleoresin and its inclusion complex were analyzed for their antimicrobial activity against Escherichia coli K12 and Salmonella enterica serovar Typhimurium LT2. Both free and encapsulated black pepper oleoresin effectively inhibited bacterial growth within the concentration range tested. Black pepper oleoresin encapsulated in HPBCD was able to inhibit Salmonella at lower (P < 0.05) concentrations than its corresponding free extract. Therefore, black pepper oleoresin‐HPBCD nanocapsules could have important applications in the food industry as antimicrobial and antioxidant system.