| 脱水青胡椒粉风味成分的研究 |
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| 引用本文： | 刘红,欧仕益,王庆煌,谭乐和.脱水青胡椒粉风味成分的研究[J].中国农学通报,2012,28(30):283-288. |
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| 作者姓名： | 刘红 欧仕益 王庆煌 谭乐和 |
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| 作者单位： | 1. 中国热带农业科学院香料饮料研究所,海南万宁571533;中国热带农业科学院香料饮料研究所,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
2. 暨南大学食品科学与工程系,广州,510632 |
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| 基金项目： | 农业行业科研专项“热带特色香辛饮料作物产业技术研究与示范”(200903024);国家科技支撑“香草兰等南方特产资源生态高值利用技术研究与产品开发”(2012BAD36B03) |
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| 摘 要： | 采用固相微萃取采集40目、60目和80目3种不同脱水青胡椒粉的挥发性成分，用气相色谱-质谱法分析鉴定，并用总离子流色谱峰的峰面积进行归一化定量分析其风味成分，共鉴定出石竹烯(18.43%~30.07%)、3-蒈烯(17.32%~21.84%)、β-派烯(7.61%~15.21%)、柠檬烯(3.28%~14.77%)、α-派烯(4.39%~9.61%)、石竹烯氧化物(2.13%~6.20%)、δ-榄香烯(3.32%~4.96%)和可巴烯(2.01%~2.63%)等34种化合物，而且脱水青胡椒粉粹程度越大，其挥发性成分中3-蒈烯和可巴烯的含量越大。
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| 关 键 词： | 遗传参数 遗传参数 |
| 收稿时间： | 6/5/2012 12:00:00 AM |
| 修稿时间： | 2012/6/21 0:00:00 |
Studies on the Flavor Components of Dehydrate Green Pepper Powder |
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| Liu Hong
,
Ou Shiyi
,
Wang Qinghuang
,
Tan Lehe
,
Zong Ying
,
Zhu Hongying.Studies on the Flavor Components of Dehydrate Green Pepper Powder[J].Chinese Agricultural Science Bulletin,2012,28(30):283-288. |
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| Authors: | Liu Hong Ou Shiyi Wang Qinghuang Tan Lehe Zong Ying Zhu Hongying |
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| Institution: | 1,2(1 Institute of Spice and Beverage Research,CATAS,Wanning Hainan 571533;2 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture,Wanning Hainan 571533;3 Department of Food Science and Engineering,Jinan University,Guangzhou 510632) |
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| Abstract: | The headspace aroma compounds in dehydrate green pepper powder （Piper nigrum L.） of 40, 60 and 80 screen were determined by gas chromatography-mass spectrometry. The headspace volatiles were sampled by solid-phase micro-extraction （SPME）. The flavor components were analyzed by normalization for quantitative analysis with total ion chromatographic peak area. A total of 34 volatile compounds were identified, the caryophyllene （18.43%-30.07%）, 3-carene（17.32%-21.84%）, β-pinene （7.61%-15.21%）, limonene （3.28%-14.77%）, α-pinene （4.39%-9.61%）, caryophyllene oxide （2.13%-6.20%）, δ-elemene （3.32%-4.96%） and copaene （2.01%-2.63%） were the main flavor components. And the dehydrate green pepper powder particles were tinier, the content of 3-carene and copaene were higher. |
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| Keywords: | solid-phase microextraction （SPME） gas chromatography-mass spectrometry dehydrate greenpepper flavor components |
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