摘要
为探究胡椒脱皮机不同脱皮条件对白胡椒白度值、黑果率、碎果率、胡椒碱含量、胡椒精油含量等理化指标的影响,通过调节熟化频率(熟化频率分别为10、15、20、25、30 Hz)和脱皮频率(脱皮频率分别为25、30、35、40 Hz)分别获得5组、4组白胡椒。分析了胡椒碱含量、胡椒精油的成分及含量,以白胡椒的气味、颗粒及组织状态、颜色、喜好度作为感官评价指标,采用AHP层次分析法确定评价指标权重,以模糊数学感官评价法和隶属函数值法进一步评价白胡椒品质。结果表明:熟化频率为20 Hz,脱皮频率为35 Hz时,白胡椒感官评价得分最高,为88.00分;隶属函数值计算结果表明熟化频率为20 Hz,脱皮频率为35 Hz的白胡椒平均隶属函数值差值最大,为2.71,品质最好。不同机械脱皮条件下生产的白胡椒精油共鉴定出42种化合物,含量较高的共有化合物为3-蒈烯、β-石竹烯、柠檬烯等。实验结果为胡椒品质评价及工艺优化提供参考,对胡椒工业化生产具有良好的指导意义。
The effects of mechanical decortication parameters on the physicochemical properties of white pepper were analyzed.Specifically,the parameters investigated were whiteness,percentage of black berries,percentage of broken berries,piperine content,and pepper essential oil content.Five different maturation frequencies(10,15,20,25,and 30 Hz)and four different decortication frequencies(25,30,35,and 40 Hz)were used for the analyses.To assess white pepper quality,fuzzy sensory evaluation and a numerical membership function were employed.The evaluation accounted for factors such as piperine content,composition and concentration of pepper essential oils,and sensory indexes including aroma,berry integrity,color,and degree of preference.The weight of each index was determined using the analytic hierarchy process(AHP).The results indicated that a maturation frequency of 20 Hz and a decortication frequency of 35 Hz yielded the optimal sensory scores(88.00 points).The numerical membership function calculations indicated that white pepper obtained with these parameters had the highest mean membership function values for positive attributes(2.71),suggesting they possessed the best quality of all experimental groups.In the analysis of white-pepper essential oils obtained with different decortication parameters,a total of 42 chemical compounds were identified.The compounds with the highest concentrations were 3-carene,β-caryophyllene,and limonene.These experimental findings provide valuable references for the sensory evaluation of white pepper and the optimization of white pepper production processes.Ultimately,they contribute to the enhancement of industrial white pepper production.
作者
李鑫
丁云爽
张超华
谷风林
吴桂苹
LI Xin;DING Yunshuang;ZHANG Chaohua;GU Fenglin;WU Guiping(Sanya Research Institute of Chinese Academy of Tropical Agricultural Sciences,Sanya 572025,China;Spice and Beverage Research Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning 571533,China;Hainan Key Laboratory for Biosafety Monitoring and Molecular Breeding in Off-Season Reproduction Regions,Sanya 572025,China;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning 571533,China;The Innovation Platform for Academinicians Zhang Fusuo of Hainan Province,Wanning 571533,China)
出处
《现代食品科技》
CAS
北大核心
2023年第7期268-279,共12页
Modern Food Science and Technology
基金
国家重点研发计划项目(2020YFD1001200)
中国热带农业科学院基本科研业务费专项资金(1630142022011)。
关键词
脱皮
白胡椒
质量评价
模糊综合评价
decortication
white pepper
quality assessment
fuzzy comprehensive evaluation
