摘要
采用固相微萃取采集海南地区黑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α-蒎烯、β-蒎烯、3-蒈烯、柠檬烯、异松油烯和石竹烯等15种化合物。
The headspace aroma compounds in black pepper powder （Piper nigrum L.） from Hainan island were determined by gas chromatography-mass spectrometry. The headspace volatiles were sampled by solid-phase micro-extraction （SPME）. The total ion chromatographic peak area normalization for quantitative analysis of the flavor components. A total of 15 volatile compounds were identified, the α-pinene, β-pinene, 3-carene, limonene, terpinolene and caryophyllene, were the main flavor components.
出处
《热带农业科学》
2012年第11期97-99,共3页
Chinese Journal of Tropical Agriculture
关键词
固相微萃取
气相色谱-质谱法
黑胡椒粉
风味成分
solid-phase microextraction （SPME）
gas chromatography-mass spectrometry
back pepper
flavor components
