【摘要】 采用同时蒸馏萃取装置分离提取黑胡椒籽中的挥发性香味成分,其挥发性香味化合物经气相色谱-质谱联用仪分离、鉴定,鉴定了其中的68种成分,占总质量分数的98.27%,并用峰面积归一化法定量分析各种成分的含量,其主要成分为石竹烯(21.66%)、蒎烯(19.37%)、柠檬烯(13.61%)、β-蒎烯(13.55%)、3-蒈烯(9.87%)、α-松油醇(1.92%)、邻异丙基甲苯(1.78%)、异松油烯(1.77%)、氧化石竹烯(1.54%)等。更多还原

【Abstract】 The aroma components of black pepper are extracted by simultaneous distillation and extraction(SDE)equipment.These aroma components are isolated and identified by capillary GC-MS method,and68 compounds are identified,accounting to 98.27% of total mass fraction.The relative content of constitutes are determined by area normalizing method.The main flavor compounds are Caryophyllene(21.66%),Pinene(19.37%),Limonene(13.61%),β-Pinene(13.55%),3-Carene(9.87%),α-Terpineol(1.92%),1-methyl-2-isopropylbenzene(1.78%),Terpinolene(1.77%),Caryophyllene oxide(1.54%),etc..更多还原