| 白胡椒加工过程中的风味物质分析 |
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| 引用本文： | 吴桂苹,谷风林,房一明,朱红英.白胡椒加工过程中的风味物质分析[J].农学学报,2017,7(11):51-61. |
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| 作者姓名： | 吴桂苹 谷风林 房一明 朱红英 |
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| 作者单位： | 中国热带农业科学院香料饮料研究所,海南万宁571533;国家重要热带作物工程技术研究中心,海南万宁571533;农业部香辛饮料作物遗传资源利用重点实验室,海南万宁571533;海南省热带香料饮料作物工程技术研究中心,海南万宁571533 |
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| 基金项目： | 海南省自然科学基金面上项目“白胡椒加工中微生物菌群分析研究”(20163135)；中国热带农业科学院基本科研业务费专项资金“天然香 辛饮料纳米微胶囊制备研究”(1630142017020)。 |
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| 摘 要： | 为研究白胡椒加工过程中风味物质的变化,探讨异味物质的形成,以胡椒鲜果为原料,静水和换水浸泡2种方式加工白胡椒,采用顶空固相微萃取和水蒸气蒸馏法萃取白胡椒粒风味物质,气相色谱-质谱联用仪检测分析浸泡3天、6天以及终极产品中风味物质组成及差异。白胡椒粒中共检测出167种化合物,β-石竹烯相对含量最高,达到总组分的20.64%~28.31%,其次是柠檬烯,相对含量为6.89%~11.24%。在静水浸泡的白胡椒中检测到异臭物质3-甲基吲哚。白胡椒精油中共检测出31种化合物,3-蒈烯(21.94%~24.64%)、β-石竹烯(17.51%~22.21%)、柠檬烯(18.04%~19.26%)、β-蒎烯(9.63%~10.67%)、α-蒎烯(4.46%~5.65%)、水芹烯(6.70%~7.53%)和月桂烯(3.44%~3.84%)等萜类化合物是白胡椒的主要风味物质。胡椒鲜果静水浸泡3天即能产生异臭味,而采用换水加工的白胡椒未检出异臭物质。
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| 关 键 词： | 白胡椒 加工过程 风味物质 GC-MS |
| 收稿时间： | 2017/4/14 0:00:00 |
| 修稿时间： | 2017/5/22 0:00:00 |
Analysis of Flavour Compounds of White Pepper During Processing |
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| Wu Guiping,Gu Fenglin,Fang Yiming,Zhu Hongying.Analysis of Flavour Compounds of White Pepper During Processing[J].Journal of Agriculture,2017,7(11):51-61. |
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| Authors: | Wu Guiping Gu Fenglin Fang Yiming Zhu Hongying |
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| Abstract: | To explore the formation of off-flavour compounds, the fl avour components of white pepper were analyzed at different processing steps. Using the fresh pepper fruit as raw material, the static and exchanging water soaking methods were adopted for processing white pepper. The flavour compounds were extracted by headspace solid phase micro-extraction and steam distillation, and identified by gas chromatography-mass spectrometry (GC-MS). The flavour composition and differences were analyzed for the samples of soaking 3 days and 6 days and the final products. The results showed that 167 compounds were detected in white pepper corn and the content ofβ-caryophyllene was the highest, ranging from 20.64%to 28.31%of relative content. Secondly, limonene content was between 6.89%and 11.24%.The off-flavour compound (3-methyl indole) was detected in white pepper prepared by soaking in static water. A total of 31 compounds were detected in white pepper essential oil, in which terpenoids such as 3-carene (21.94%-24.64%), β-caryophyllene (17.51%-22.21%), limonene (18.04%-19.26%),β-pinene (9.63%-10.67%) were the major flavour components of white pepper. The off-flavour could be detected in white pepper by static water soaking for 3 days, but the off-flavour was not found in the white pepper prepared by exchanging water. |
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| Keywords: | white pepper processing flavour compounds GC-MS |
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