不同方法提取的海南黑、白胡椒香气物质GC-MS比较分析

Different extraction methods of black andwhite pepper aroma comparative analysis of GC-MS

分别采用固相微萃取法(SPME)、水蒸气蒸馏法(DDE)和同时蒸馏萃取法(SDE)对海南黑、白胡椒的香气成分进行提取,然后经气相色谱-质谱联用法结合计算机检索对其香气成分进行分析和鉴定。研究结果表明,从海南黑、白胡椒中共鉴定出香气物质96种。其中,对白胡椒,采用SPME法的提取物中鉴定出了59种化合物,占整个峰面积的90.20%;采用DDE法的提取物中共鉴定出了52种化合物,占整个峰面积的90.25%;采用SDE法的提取物中共鉴定出了26种化合物,占整个峰面积的84.64%。对黑胡椒,采用SPME法的提取物中鉴定出了36种化合物,占整个峰面积的93.07%;采用DDE法的提取物中共鉴定出了37种化合物,占整个峰面积的81.98%;采用SDE法的提取物中共鉴定出了34种化合物,占整个峰面积的78.17%。海南黑、白胡椒的主体香气物质主要有α-蒎烯、3-蒈烯、α-水芹烯、β-月桂烯、D-柠檬烯、石竹烯等烯烃类物质。同时,三种提取方法中,采用SPME法可更加全面地鉴定出胡椒的香气物质,而采用SDE法则可更好地对胡椒的主体香气物质进行浓缩。将这三种方法相结合可以更加全面地检测出海南黑、白胡椒的香气物质。

Hainan black and white pepper aroma components were extracted by solid phase micro extraction （SPME） ,direct distillation extraction method （DDE）and simultaneous distillation extraction method （SDE）.And then the flavor components were analyzed and identified by gas chromatography-mass spectrometry combined with computer.The results showed 96 aroma components were identified in Hainan black and white pepper.For white pepper,59 compounds were identified using SPME method, accounting for 90.20% of the total peak area. 52 compounds were identified by DDE method, accounting for 90.25 % peak area. 26 compounds were identified by SDE method, accounting for 84.64% peak area. For black pepper, 36 compounds were identified using SPME method,accounting for 93.07% of the total peak area. 37 compounds were identified by DDE method, accounting for 81.98% of the total peak area. 34 compounds were identified by SDE Law,accounting for 78.17% of the total peak area.it indicated that, aroma components can be identified more comprehensively by SPME method, while SDE rules can be used to concentrate the main aroma of pepper better.The main aroma of Hainan black and white pepper are mainly α-pinene,3- carene, α- phellandrene, β- myrcene, D-limonene, caryophyllene and other olefin substances. Combination of these three methods can detect Hainan black and white pepper aroma more comprehensively.