3 种脱皮方式对白胡椒品质的影响

以胡椒鲜果为原料，分别采用机械、静水浸泡、换水浸泡3 种方式脱皮，探究不同脱皮方式对白胡椒白度值、黑果率、碎果率、堆积密度、水分质量分数、胡椒碱含量、胡椒精油含量等理化指标的影响，利用气相色谱-飞行时间质谱（gas chromatography-time of flight-mass spectrometer，GC-TOF-MS）定性定量分析测定胡椒精油的成分及含量，采用加权分析法进一步评价3 种脱皮方式所得白胡椒品质。结果表明：机械脱皮与换水浸泡脱皮生产的白胡椒白度值无显著差异，但高于静水浸泡脱皮法生产的白胡椒。机械脱皮法生产的白胡椒黑果率、胡椒碱含量低于静水、换水浸泡脱皮法生产的白胡椒，但精油含量、碎果率、堆积密度高于后两者。从机械、静水浸泡、换水浸泡脱皮生产的白胡椒精油中共鉴定出33 种化合物，其中21 种为3 种白胡椒精油共有，质量浓度较高的共有化合物有3-蒈烯（41.96、37.77、39.16 mg/mL）、β-石竹烯（36.43、41.57、41.02 mg/mL）、柠檬烯（29.38、23.38、39.38 mg/mL）等。电子鼻分析结果表明3 种白胡椒风味差异显著。感官评价证实机械脱皮法生产的白胡椒香味更浓，无异臭味。经加权分析，机械脱皮法生产的白胡椒加权分高于静水、换水浸泡脱皮法生产的白胡椒，说明机械脱皮法生产的白胡椒综合品质较好，适宜大规模生产。实验结果为胡椒品质评价及胡椒工业化生产提供参考。

Effects of Three Peeling Methods on the Quality of White Pepper

In this study, the effects of three peeling methods: mechanical peeling, soaking in still water and soaking in flowing water on physical and chemical indicators of white pepper such as whiteness value, black fruit percentage, broken fruit percentage, bulk density, moisture content, piperine content, and essential oil content were investigated. The composition and content of volatile compounds in the essential oils of white pepper were qualitatively and quantitatively analyzed by gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS). The quality of peeled white pepper was evaluated by weighted analysis. Our results showed that there was no significant difference in the whiteness value between mechanically peeled white pepper and that peeled by flowing water soaking, but their whiteness values were higher than that of white pepper peeled by still water soaking. Mechanical peeling resulted in lower black fruit percentage and piperine content, but higher essential oil content, broken fruit percentage and bulk density compared with water soaking. A total of 33 volatile compounds were identified from the essential oils obtained by the three peeling methods, 21 compounds of which were common to all the oils, the predominant ones being 3-carene (41.96, 37.77 and 39.16 mg/mL, respectively), β-caryophyllene (36.43, 41.57 and 41.02 mg/mL, respectively), and limonene (29.38, 23.38 and 39.38 mg/mL, respectively). The electronic nose data showed that the flavor of the three white pepper samples was significantly different. The sensory evaluation showed that mechanically peeled white pepper had a stronger aroma and no odor. Furthermore, the weighted score of mechanically peeled white pepper was higher than that of white pepper peeled by water soaking. Therefore, the comprehensive quality of mechanically peeled white pepper is good, and it is suitable for large-scale production. The experimental results can provide a theoretical basis for pepper quality evaluation and industrial production.