摘要
以胡椒鲜果为原料,采用热回流提取方法测定不同处理的黑胡椒中胡椒碱和油树脂含量,利用无定形态糖包埋技术制备含油树脂的固体分散体,通过DSC检测固体分散体稳定性,SEM观察微观结构与形态。研究表明:轻度成熟胡椒采后日晒1天至基本干燥,移至室内避光存放2天再日晒至干燥,该方法下制备的黑胡椒中胡椒碱含量较高,可达6.18g/100g;中度成熟胡椒经热烫方法制备的黑胡椒油树脂得率最高,为12.56%;DSC分析结果显示无定形态α-乳糖包埋效果优于蔗糖,峰值温度为214.05℃,吸热量为136.21J/g,分散体呈球状结构,表面形态完整,有良好的包埋效果。
In order to study the effect of different treatments on active ingredients and content of piperine and oleoresin, fresh pepper is used as the raw material, pepper piperine and oleoresin are extracted by heat reflux and soak extraction of methods, use amorphous sugar embedding technology to prepare solid dispersion containing pepper oleoresins, detect the stability by DSC, observe the microstructure morphology by SEM. The results show that mild-mature pepper is dried substantially under the sun for one day, then move into the room to store for two days and place under the sun to dry completely, the content of piperine is the highest with this treatment, is 6. 18 g/100 g; moderate-mature pepper is dried by blanching, the content of pepper oleoresin is the highest of 12.561,2,3; DSC analysis shows that amorphous α-clactose has better embedding effect than sucrose, TP is 214.05℃, heat absorption is 136.21 J/g, dispersion shows spherical structure, surface morphology is intact and has a good embedding effect.
出处
《中国调味品》
CAS
北大核心
2017年第1期76-79,84,共5页
China Condiment
基金
中国热带农业科学院院本级基本科研业务费专项(1630142016004)
中国热带农业科学院院本级基本科研业务费专项(1630142016007)
关键词
胡椒
活性成分
无定形态
固体分散体
pepper
active ingredients
amorphous
solid dispersion
