【摘要】 为研究白胡椒粉中胡椒碱在煮制过程中的溶出及变化规律,考察了常压煮制和高压煮制两种煮制方式以及料液比、粉碎粒度、煮制时间、食盐添加量等因素对水煮液及煮制残渣中胡椒碱含量的影响。结果表明,煮制方式对胡椒煮制液和煮制残渣中的胡椒碱含量影响较大,常压煮制液和残渣中胡椒碱含量均显著高于高压煮制的,高压煮制相对常压煮制更容易造成胡椒碱的损失;在两种煮制方式下,煮制液中的胡椒碱均随着料液比的增加呈缓慢降低趋势、随着粉碎粒度的增加呈缓慢增加趋势,煮制时间和食盐添加量对煮制液中胡椒碱的溶出影响较小,但不同煮制时间和食盐添加量下煮制残渣中胡椒碱的含量存在显著性差异,白胡椒粉碎粒度越细,煮制液中胡椒碱的溶出率相对越高。更多还原

【Abstract】 The content of piperine in cooking liquid and cooking residue were investigated to study the dissolution and changing pattern of piperine in white pepper powder during cooking, and the factors such as ratio of material to liquid, particle size, cooking time and amount of salt added were investigated. The results showed that the cooking method has a great influence on the content of piperine in pepper cooking liquid and cooking residue, the content of piperine in liquid and residue by normal pressure cooking was significantly higher than that by high pressure cooking. High pressure cooking is more likely to cause the loss of piperine.Under the two cooking methods, the content of piperine in the cooking liquid decreases slowly with the increase of the ratio of material to liquid, and increases slowly with the increase of the particle size, while cooking time and the amount of salt adding have little effect on the dissolution of piperine in cooking liquid. But the content of piperine in cooking residue was significantly different with different cooking time and salt addition. Under the two cooking methods, the finer the particle size of white pepper, the higher the dissolution rate of piperine in the cooking liquid.更多还原