农学学报2017，Vol.7Issue(11)：51-61,11.
白胡椒加工过程中的风味物质分析
Analysis of Flavour Compounds of White Pepper During Processing
摘要
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.关键词
白胡椒/加工过程/风味物质/GC-MSKey words
White Pepper/Processing/Flavour Compounds/GC-MS分类
轻工纺织引用本文复制引用
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):51-61,11.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) （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). （1630142017020）
