成熟度及处理方式对胡椒活性成分及其含量的影响
Effects of maturity and processing methods on the active ingredients and content of pepper
潘晓翠 1成宏斌 1王帆林 1李晓波 1王娟科 1王代军1
作者信息
- 1. 海南省农垦科学院集团有限公司,海南三亚 572025
- 折叠
摘要
以海南胡椒为材料,研究了胡椒成熟过程中活性成分胡椒碱、胡椒精油得率的动态性变化,以及采后不同处理方式对胡椒碱和胡椒精油得率及胡椒精油成分的影响.结果表明:不同成熟度的胡椒中胡椒碱与胡椒精油得率有显著差异,当成熟度为7～8时,胡椒碱和胡椒精油得率均最高.不同处理方式对胡椒碱和胡椒精油得率及胡椒精油成分均有显著影响,若以胡椒精油为目标物,以冻干处理为佳;若以胡椒碱为目标物,加工的白胡椒含量最高.不同处理方式后胡椒精油成分虽有差异,但整体组分以萜类物质为主.
Abstract
Using Hainan pepper as material,the dynamic changes of the yield of active ingredients pip-erine and essential oil of pepper during the ripening process and the effects of different postharvest treat-ments on the yield of piperine and essential oil of pepper were studied.The results showed that there were significant differences in the yield of piperine and essential oil of pepper with different maturity.When the maturity was 7-8,the yield of piperine and essential oil of pepper were the highest.Different treatment methods had significant effects on the yield of piperine and essential oil of pepper and the com-ponents of pepper essential oil.If pepper essential oil was the target,freeze-drying treatment was the best.If piperine was the target,the content of white pepper was the highest.Although the components of pepper essential oil were different after different treatments,the overall components were mainly terpe-noids.
关键词
胡椒/成熟度/处理方式/活性成分/含量Key words
pepper/maturity/processing method/active ingredient/content引用本文复制引用
基金项目
海南省农垦科学院集团有限公司英才托举项目(ABR202102)
出版年
2024
NETL
NSTL
万方数据