脱水青胡椒粉风味成分的研究

Studies on the Flavor Components of Dehydrate Green Pepper Powder

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,而且脱水青胡椒粉碎程度越大,其挥发性成分中3-蒈烯和可巴烯的含量越大。

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.