四种方式制备的黑胡椒风味成分分析

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%。 

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

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 m L/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 α-pinene, β-pinene, 3-carene, D-limonene, humulene, trans-caryophyllene, beta-bisabolene, respectively.The content of trans-caryophyllene was the highest, the relative content was from43.47% 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.