[1] 韦琨,窦德强,裴玉萍,等.胡椒的化学成分、药理作用及与卡瓦胡椒的对比[J].中国中药杂志,2002,27(5):328-333. [2] Kapoor I P, Singh B, Singh G, et al. Chemistry and invitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum) [J]. Journal of Agricultural and Food Chemistry, 2009, 57(12): 5358-5364. [3] Butt M S, Pasha I, Sultan M T, etc. Black pepper and health claims: a comprehensive treatise[J]. Crit. Rev.Food Sci. Nutr. 2013,53(9):875-886. [4] Zengin H, Baysal A H. Antibacterial and antioxidant activity of essential oil terpenes against pathogenic and spoilage-forming bacteria and cell structure–activity relationships evaluated by SEM microscopy[J]. Molecules, 2014,19(11):17773-17798. [5] A P Martins, L Salgueiro, R Vila, etc. Essential oils from four Piper species[J]. Phytochemistry, 1998,49(7):2019-2023. [6] 张国红,刘丽新,沈锋. 超临界二氧化碳萃取技术提取胡椒风味成分的研究[J].食品科学,1999,81(11):21-25. [7] A Sartoratto, F Augusto, Application of headspace solid phase microextractionand gas chromatography for the screening of volatile compounds from some Brazilian aromatic plants[J]. Chromatographia ,2003,57 (5) :351-356. [8] Jele′n H H, Majcher M, Dziadas M, Microextraction techniques in the analysisof food flavor compounds[J]. Analytica Chimica Acta, 2012,738 (5) :13-26. [9] Henryk H. Jele′n, Anna Gracka. Analysis of black pepper volatiles by solid phase microextraction–gas chromatography: A comparison of terpenes profiles with hydrodistillation[J].Journal of Chromatography A, 2015, 1418 (30) :200–209. [10]A Orav, I Stulova, T Kailas, etc, Effect of storage on the essential oil composition of Piper nigrum L. fruits of different ripening stages[J].J. Agric. Food Chem., 2004,52 (9):2582-2586. [11]L Jirovetz, G Buchbauer, M B Ngassoum, etc, Aroma compound analy-sis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction–gas chromatography, solid-phase microextraction–gaschromatography–mass spectrometry and olfactometry[J]. J. Chromatogr. A , 2002, 976(1-2) :265–275. [12]Z L Cardeal, M D R Gomes da Silva, P J Marriott, Comprehensive two-dimensional gas chromatography/mass spectrometric analysis of pepper volatiles[J]. Rapid Communications in Mass Spectrometry,2006,20 (19) :2823–2836. [13]A Orav, I Stulova, T Kailas, etc, Effect of storage on the essential oilcomposition of Piper nigrum L. fruits of different ripening stages[J]. J. Agric. FoodChem., 2004,52 (9): 2582–2586. [14] 杨峥,房其年,张纯. 胡椒香气成分分析[J]. 肉类研究,1989,1:29-31. [15] 赵丽娟,张捷莉,李铁纯,等.海南地区白胡椒挥发油成分的研究[J].鞍山钢铁学院学报,2001,24(4):245-247. [16] 候冬岩,回瑞华,李铁纯,等.白胡椒萜类化合物的研究[J]. 食品科学,2004,24(3):142-145. [17] 郑炯,陈静霞,余静,等.白胡椒挥发油中化学成分的GCMS研究[J]. 食品科学,2010,31(2):110-112. [18] 初众,刘红,欧仕益,等. 海南地区白胡椒风味成分的研究[J]. 热带农业工程,2012,32(5):4-7. [19] Jagella T, Grosch W. Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III. Desirable and undesirable odorants of white pepper[J].Eur Food Res Technol,1999,209(1):27-31. [20] Steinhaus M,Schieberle P. Role of the fermentation process in off -odorant formation in white pepper : On -site Trial in Thailand[J]. J Agric Food Chem.,2005,53(15):6 056-6 060. [21] Steinhaus M., Schieberle P., Characterization of odorants causing an atypicalaroma in white pepper powder (Piper nigrum L.) based on quantitative measurements and orthonasal breakthrough thresholds[J]. J. Agric. Food Chem., 2005,53(15):6049-6055. [22] 邬华松,文慧婷,林丽云. 胡椒鲜果浸泡过程中水质变化规律的试验研究[J]. 中国热带农业,2007,3:45-48. [23] 辛娜,刁其玉,张乃锋.粪臭素对动物的作用机理及其减少排放的有效方法[J].中国饲料,2011,8:7-12.
|