Liu Hong, Zheng Jie, Liu Pengzhan, Zeng Fankui
1CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, 730000 China.
2Department of Food Science and Engineering, Jinan University, Guangzhou, 510632 China.
J Food Sci Technol. 2018 Jun;55(6):2130-2142. doi: 10.1007/s13197-018-3128-8. Epub 2018 Mar 24.
In this study, the effects of different pulverizing methods on the chemical attributes and thermal properties of black, white and green pepper were evaluated. Cryogenic grinding minimally damaged the lipid, moisture, crude protein, starch, non-volatile ether extract, piperine, essential oil and the typical pepper essential oil compounds of the spices. The pulverizing methods and storage significantly affected the compositions of the fatty acid in the peppers, except for palmitic acid and lignoceric acid. The amino acid contents and the thermo-gravimetric analysis curve were hardly influenced by the grinding techniques. The use of cryogenic grinding to prepare pepper ensured the highest quality of pepper products. Regardless of grinding technique, the values of moisture, piperine, unsaturated fatty acids, essential oil, monoterpenes, and the absolute concentrations of typical pepper essential oil constituents (except caryophyllene oxide) decreased, whereas the amino acid, lipid, protein, starch, and non-volatile ether extract content as well as the thermal properties were insignificantly changed after storage at 4 °C for 6 months.
在本研究中，评估了不同粉碎方法对黑胡椒、白胡椒和绿胡椒化学属性及热性能的影响。低温粉碎对香料中的脂质、水分、粗蛋白、淀粉、非挥发性醚提取物、胡椒碱、精油及典型的胡椒精油化合物造成的损伤最小。除棕榈酸和木蜡酸外，粉碎方法和储存对胡椒中脂肪酸的组成有显著影响。氨基酸含量和热重分析曲线几乎不受粉碎技术的影响。使用低温粉碎制备胡椒可确保胡椒产品的最高质量。无论采用何种粉碎技术，在4℃储存6个月后，水分、胡椒碱、不饱和脂肪酸、精油、单萜类以及典型胡椒精油成分（除氧化石竹烯外）的绝对浓度均降低，而氨基酸、脂质、蛋白质、淀粉和非挥发性醚提取物含量以及热性能变化不显著。
