油炸处理对胡椒鲜果中精油成分的影响

为研究油炸处理对胡椒鲜果中胡椒精油化学成分的影响，从不同油炸料油比、油炸温度和油炸时间进行研究。经检测分析鉴定出未经油炸处理胡椒鲜果精油中18 种化学物质，料油比1:1、1:1.5、1:2、1:2.5 和1:3 时胡椒精油分别检测出28、22、27、24 和25 种化学物质；油炸温度为90、100、110、120、130℃时胡椒精油分别鉴定出21、26、22、25 和23 种化学物质；油炸时间为1、2、3、4、5 min 时胡椒精油分别含有29、22、23、21 和25 种化学物质。研究发现，不同油炸处理均使胡椒鲜果精油的化学物质成分增加，主要化学成分为石竹烯、3-蒈烯、D-柠檬烯、左旋-β-蒎烯、α-水芹烯和α-蒎烯等。

Effect of Frying on Essential Oil Composition of Fresh Pepper

To investigate the effect of the frying treatments on the chemical composition of piper essential oil in the fresh pepper, the different material oil ratio, the different oil temperature and the different frying time were studied. The piper essential oil had 18 kinds of chemical compositions in untreated fresh pepper. The piper essential oil had 28, 23, 28, 25 and 26 kinds of chemical compositions respectively, when the oil ratio were 1:1, 1:1.5, 1:12, 1:2.5 and 1:3. While the frying temperature were 90°C、100°C、110°C、120°C and 130°C, the kinds of chemical compositions in piper essential oil were 21、26、23、27 and 23. Meanwhile the piper essential oil respectively had 29、22、23、22 and 26 kinds of chemical compositions fried for 1 min, 2 min, 3 min, min 4, and 5 min. The results showed that the different frying treatments could increase the chemical compositions of piper essential oil. The main chemical compositions were Caryophyllene, 3-carene, D-limonene, L-β-pinene, α-Phellandrene and α-pinene.