不同水煮时间对黑胡椒粉水煮液中风味物质的影响研究
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摘要
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。
In order to study the flavor changes of black pepper in the cooking process,the effects of water cooking time( 10,30,60,90,120,180,240 min) were investigated on the content of flavor compounds in the water. Meanwhile,high performance liquid chromatography(HPLC) was used to analyze the contents of piperine in boiling liquid and headspace solid-phase microextraction,and gas chromatography-mass spectrometry(HS-SPME-GC-MS) were used to analyze the relative contents of volatile flavor compounds in the solution of boiled black pepper.The results showed that the contents of piperine was the highest in the boiling water of 90 min,the highest volatile oil contents were obtained after boiling for 120 minutes. The cooking time showed a great influence on the volatile flavor components in the pepper water. With the extension of boiling time,the monoterpene compounds showed a trend of first decreasing and then increasing,with the lowest relative contents at boiled 60 min,while the sesquiterpene compounds showed a trend of first increasing and then decreasing,with the highest relative content at boiled 60 min. A total of 66 compounds were detected in the solution of boiled black pepper,caryophyllene,3-carene,limonene,δ-elemene and beta-pinene were detected as the main flavor components. In which,caryophyllene(55.75%) reached the highest levels when it was boiled for 60 min.The 3-carene(19.95%),limonene(15.00%) and betapinene(4.72%) reached the highest levels when it was boiled in water for 10 min.The δ-elemene(13.35%) reached the highest levels in water when it was boiled for 60 min.
In order to study the flavor changes of black pepper in the cooking process,the effects of water cooking time( 10,30,60,90,120,180,240 min) were investigated on the content of flavor compounds in the water. Meanwhile,high performance liquid chromatography(HPLC) was used to analyze the contents of piperine in boiling liquid and headspace solid-phase microextraction,and gas chromatography-mass spectrometry(HS-SPME-GC-MS) were used to analyze the relative contents of volatile flavor compounds in the solution of boiled black pepper.The results showed that the contents of piperine was the highest in the boiling water of 90 min,the highest volatile oil contents were obtained after boiling for 120 minutes. The cooking time showed a great influence on the volatile flavor components in the pepper water. With the extension of boiling time,the monoterpene compounds showed a trend of first decreasing and then increasing,with the lowest relative contents at boiled 60 min,while the sesquiterpene compounds showed a trend of first increasing and then decreasing,with the highest relative content at boiled 60 min. A total of 66 compounds were detected in the solution of boiled black pepper,caryophyllene,3-carene,limonene,δ-elemene and beta-pinene were detected as the main flavor components. In which,caryophyllene(55.75%) reached the highest levels when it was boiled for 60 min.The 3-carene(19.95%),limonene(15.00%) and betapinene(4.72%) reached the highest levels when it was boiled in water for 10 min.The δ-elemene(13.35%) reached the highest levels in water when it was boiled for 60 min.
引文
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[3]Jing Zhang,Ying Wang,Dao-Dong Pan,et al.Effect of black pepper essential oil on the quality of fresh pork during storage[J].Meat Science,2016,117(4):130-136.
[4]Nisha P,Rekha S S,Pandit A B,et al.The degradation kinetics of flavor in black pepper(Piper nigrum L.)[J].Journal of Food Engineering,2009,92(1):44-49.
[5]Duangjai A,Ingkaninan K,Praputbut S,et al.Black pepper and piperine reduce cholesterol uptake and enhance translocation of cholesterol transporter proteins[J].Journal Natural Medicines,2013,67(2):303-310.
[6]Sarangi B,Jana U,Mohanta G P,et al.Piperine:a natural bioenhancer[J].Indian Drugs,2017,54(6):5-19.
[7]Jirovetz L,Buchbauer G,Ngassoum M B,et al.Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction-gas chromatography,solid-phase microextraction-gas chromatography-mass spectrometry and olfactometry[J].Journal of Chromatography A,2002,976(1-2):265-275.
[8]Martins A P,Salgueiro L,Vila R,et al.Essential oils from four Piper species[J].Phytochemistry,1998,49(7):2019-2023.
[9]Henryk H J,Anna G.Analysis of black pepper volatiles by solid phase microextraction-gaschromatography:A comparison of terpenes profiles with hydrodistillation[J].Journal of Chromatography A,2015,1418(30):200-209.
[10]Ferreira S R S,Nikolov Z L,Doraiswamy L K,et al.Supercritical fluid extraction of black pepper(Piper nigrun L.)essential oil[J].Journal of Supercritical Fluids,1999,14(3):235-245.
[11]Ferreira S R S,Meireles M A A,Modeling the supercritical fluid extraction ofblack pepper(Piper nigrum L.)essential oil[J].Journal of Food Engineering,2002,54(4):263-269.
[12]Kapoor I P,Singh B,Singh G,et al.Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper(Piper nigrum)[J].Journal of Agricultural and Food Chemistry,2009:57(12):5358-5364.
[13]Cardeal Z L,Silva G D,Marriott P J.Comprehensive twodimensional gas chromatography/mass spectrometric analysis of pepper volatiles[J].Rapid Communications in Mass Spectrometry,2006,20(19):2823-2836.
[14]吴桂苹,初众,魏来,等.不同成熟度胡椒果实中主要活性成分的含量及其相关性研究[J].热带作物学报,2014,35(8):1492-1495.
[15]房一明,吴桂苹,谭乐和,等.不同处理方式对胡椒精油组成及含量的影响[J].中国食品学报,2017,17(7):109-118.
[16]黄菲菲,吴桂苹,李恒,等.四种方式制备的黑胡椒风味成分分析[J].食品工业科技,2017,38(9):261-267.
[17]Liang Renjie,Shi Shidi,Ma Yongjun.Analysis of volatile oil composition of the peppers from different production areas[J].Medicinal Chemistry Research,2010,19(2):157-165.
[18]Jagella T,Grosch W.Flavour and off-flavour comopunds of black and white pepper(Piper nigrum L.)I.Evaluation of potent odorants of black pepper by dilution and concentration techniques[J].European Food Research and Technology,1999,209(1):16-21.