四种方式制备的黑胡椒风味成分分析
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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 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.
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.
引文
[1]Govindarajan V S.Pepper-chemistry,technology,and quality evaluation[J].Critical Reviews in Food Science&Nutrition,1977,9(2):115-225.
[2]邢旭,冯建成,窦志浩,等.胡椒油的研究进展[J].农业工程技术.农产品加工业,2010(11):34-37.
[3]谭乐和,赵建平,刘红,等.不同加工方法对胡椒精油化学成分的影响[J].热带作物学报,2009,30(3):382-385.
[4]刘红,宗迎,尹桂豪,等.不同月份黑胡椒精油化学成分的研究[J].热带作物学报,2013,34(8):1570-1575.
[5]杨继敏,吴桂苹,房一明,等.胡椒梗中胡椒碱及香气物质研究[J].热带农业科学,2015(10):82-88.
[6]张水平,谷风林,吴桂苹,等.胡椒果与胡椒叶精油化学成分分析[J].热带作物学报,2014,35(2):387-395.
[7]吴桂苹,房一明,谷风林,等.热烫处理对黑胡椒色泽和胡椒碱含量的影响[J].热带农业科学,2015(4):71-76.
[8]杨继敏,谷风林,周雪敏,等.不同热烫处理方式对胡椒成分及香气物质的影响[J].农产品加工,2016(3):41-47.
[9]吴桂苹,初众,谷风林,等.不同提取方法对黑胡椒油树脂得率及其胡椒碱含量的影响研究[J].热带作物学报,2013,34(12):2467-2470.
[10]Orav A,Stulova I,Kailas T,et al.Effect of storage on the essential oil composition of Piper nigrum L.fruits of different ripening states.[J].Journal of Agricultural&Food Chemistry,2004,52(9):2582-2586.
[11]Bavappa K V A,Gurusinghe P D A,Ruettimann R A.Pepper:cultivation and processing[J].Technical BulletinDepartment of Export Agriculture(Sri Lanka).1981.
[12]李萍萍,吕岱竹,吴南村.胡椒碱的提取工艺及分析方法研究进展[J].热带农业科学,2012,32(7):75-78.
[13]刘笑,侯顺超,顾林.胡椒碱不同提取方法的比较研究[J].中国酿造,2015,34(2):47-50.
[14]刘笑,侯顺超,顾林.超声辅助酶法提取胡椒碱的工艺优化[J].安徽农业科学,2015(6):281-284.
[15]刘笑,侯顺超,顾林.HPD大孔树脂纯化白胡椒中胡椒碱[J].食品与发酵工业,2015,41(4):136-140.
[16]蒲立柠,柳中,陈光静,等.胡椒碱分离纯化工艺的研究[J].食品工业科技,2015(2):304-307.
[17]莫峥嵘,张岐.胡椒碱的抗氧化活性及稳定性研究[J].海南师范大学学报(自然科学版),2006,19(1):52-54.
[18]张名楠,周雪晴,梁振益.不同胡椒粉中胡椒碱的含量比较[J].热带农业科学,2011,31(8):85-88.
[19]Liang R,Shi S,Ma Y.Analysis of volatile oil composition of the peppers from different production areas[M].Scribner,1959.
[20]邬华松,杨建峰,林丽云.中国胡椒研究综述[J].中国农业科学,2009,42(7):2469-2480.
[21]JeleńH H,Gracka A.Analysis of black pepper volatiles by solid phase microextraction-gas chromatography:A comparison of terpenes profiles with hydrodistillation[J].Journal of Chromatography A,2015(1418):200-209.
[22]Rouatbi M,Duquenoy A,Giampaoli P.Extraction of the essential oil of thyme and black pepper by superheated steam[J].Journal of Food Engineering,2007,78(2):708-714.
[23]侯冬岩,回瑞华,李铁纯,等.海南黑胡椒果挥发性成分气相色谱-质谱分析[J].质谱学报,2005,26(1):40-42.
[2]邢旭,冯建成,窦志浩,等.胡椒油的研究进展[J].农业工程技术.农产品加工业,2010(11):34-37.
[3]谭乐和,赵建平,刘红,等.不同加工方法对胡椒精油化学成分的影响[J].热带作物学报,2009,30(3):382-385.
[4]刘红,宗迎,尹桂豪,等.不同月份黑胡椒精油化学成分的研究[J].热带作物学报,2013,34(8):1570-1575.
[5]杨继敏,吴桂苹,房一明,等.胡椒梗中胡椒碱及香气物质研究[J].热带农业科学,2015(10):82-88.
[6]张水平,谷风林,吴桂苹,等.胡椒果与胡椒叶精油化学成分分析[J].热带作物学报,2014,35(2):387-395.
[7]吴桂苹,房一明,谷风林,等.热烫处理对黑胡椒色泽和胡椒碱含量的影响[J].热带农业科学,2015(4):71-76.
[8]杨继敏,谷风林,周雪敏,等.不同热烫处理方式对胡椒成分及香气物质的影响[J].农产品加工,2016(3):41-47.
[9]吴桂苹,初众,谷风林,等.不同提取方法对黑胡椒油树脂得率及其胡椒碱含量的影响研究[J].热带作物学报,2013,34(12):2467-2470.
[10]Orav A,Stulova I,Kailas T,et al.Effect of storage on the essential oil composition of Piper nigrum L.fruits of different ripening states.[J].Journal of Agricultural&Food Chemistry,2004,52(9):2582-2586.
[11]Bavappa K V A,Gurusinghe P D A,Ruettimann R A.Pepper:cultivation and processing[J].Technical BulletinDepartment of Export Agriculture(Sri Lanka).1981.
[12]李萍萍,吕岱竹,吴南村.胡椒碱的提取工艺及分析方法研究进展[J].热带农业科学,2012,32(7):75-78.
[13]刘笑,侯顺超,顾林.胡椒碱不同提取方法的比较研究[J].中国酿造,2015,34(2):47-50.
[14]刘笑,侯顺超,顾林.超声辅助酶法提取胡椒碱的工艺优化[J].安徽农业科学,2015(6):281-284.
[15]刘笑,侯顺超,顾林.HPD大孔树脂纯化白胡椒中胡椒碱[J].食品与发酵工业,2015,41(4):136-140.
[16]蒲立柠,柳中,陈光静,等.胡椒碱分离纯化工艺的研究[J].食品工业科技,2015(2):304-307.
[17]莫峥嵘,张岐.胡椒碱的抗氧化活性及稳定性研究[J].海南师范大学学报(自然科学版),2006,19(1):52-54.
[18]张名楠,周雪晴,梁振益.不同胡椒粉中胡椒碱的含量比较[J].热带农业科学,2011,31(8):85-88.
[19]Liang R,Shi S,Ma Y.Analysis of volatile oil composition of the peppers from different production areas[M].Scribner,1959.
[20]邬华松,杨建峰,林丽云.中国胡椒研究综述[J].中国农业科学,2009,42(7):2469-2480.
[21]JeleńH H,Gracka A.Analysis of black pepper volatiles by solid phase microextraction-gas chromatography:A comparison of terpenes profiles with hydrodistillation[J].Journal of Chromatography A,2015(1418):200-209.
[22]Rouatbi M,Duquenoy A,Giampaoli P.Extraction of the essential oil of thyme and black pepper by superheated steam[J].Journal of Food Engineering,2007,78(2):708-714.
[23]侯冬岩,回瑞华,李铁纯,等.海南黑胡椒果挥发性成分气相色谱-质谱分析[J].质谱学报,2005,26(1):40-42.