热烫处理对黑胡椒色泽和胡椒碱含量的影响

Effect of Thermal Treatment on Colour and Piperine Content of Black Pepper

为研究热烫处理对黑胡椒色泽的影响，考察了热烫处理温度（70、80、90℃）、热烫处理时间（30、60、120 s）对胡椒色差和胡椒碱含量的影响。结果表明，热烫处理有助于胡椒黑色色泽的形成，在同一热烫处理条件下，绿色胡椒鲜果更易形成黑色色泽。热烫处理能显著缩短胡椒果的干燥时间。热烫处理温度在70～80℃、处理120 s以内，对胡椒中胡椒碱含量影响不显著，适宜加工黑胡椒。

The effects of the thermal treatment on color and piperine content of black pepper were studied, the temperature of 70, 80, 90℃and time of 30, 60, 120s） were the parameters. The results show that thermal treatment is helpful to form black color, in the same thermal treatment conditions, green pepper fruit was more easy to form the black color. Thermal treatment can significantly shorten the drying time of pepper fruit. When the thermal treatment of 70~80℃ and 120s soaking and then drying were made to the pepper fruit, no effects on piperine content was found in the pepper product.