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Chinese Journal of Tropical Crops ›› 2022, Vol. 43 ›› Issue (5): 1055-1063.DOI: 10.3969/j.issn.1000-2561.2022.05.020

• Post-harvest Treatment & Quality Safety • Previous Articles     Next Articles

Analysis of Aroma Substances in Black Pepper by Three Different Extraction Methods by GC-MS

WANG Jue1,2,3, ZHONG Yiming2,3, SUN Yeqiao1,2,3, HU Lisong2,3, WU Baoduo2,3, HAO Chaoyun2,4, FAN Rui2,5,*()   

  1. 1. College of Tropical Crops, Hainan University, Haikou, Hainan 570228, China
    2. Institute of Spices and Beverage Research, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
    3. Hainan Key Laboratory of Genetics, Breeding and Germplasm Resources, Wanning, Hainan 571533, China
    4. Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops, Wanning, Hainan, 571533, China
    5. Hainan Provincial Academician Sim Soonliang Workstation, Wanning, Hainan 571533, China
  • Received:2021-11-23 Revised:2022-01-07 Online:2022-05-25 Published:2022-05-30
  • Contact: FAN Rui


The study was aimed to explore the effects of different extraction methods on the volatile components of black pepper. Using black pepper as the material, headspace solid phase microextraction (HS-SPME), pentane:diethyl ether (1:1) solvent extraction and MTBE solvent extraction were used to extract the aroma components in black pepper, and gas chromatography-mass spectrometry combined with principal component analysis (PCA) was used to analyze the extracted aroma substances. A total of 33 substances in 6 categories (alkenes, alcohols, phenols, hydrocarbons, olefins, and olefin oxides) were obtained under the three extraction methods. 25, 23, 27 volatile compounds were respectively detected in the pentane:diethyl ether (1:1) solvent extraction method, MTBE solvent extraction method and headspace solid phase microextraction method. The compounds with relatively high content of volatile compounds obtained by the three extraction methods were 3-carene, limonene, β-caryophyllene, and β-pinene. α-terpinene, α-terpineol, β-farnesene were only detected in the pentane:diethyl ether (1:1) solvent extraction method. Camphor, 4-terpene alcohol, 2-(4-methylphenyl) propan-2-ol, and nerol, alloaromadendrene, β-Bisabolene and guaiazulene were only found in HS-SPME. Combined with principal component analysis (PCA), β-pinene, 3-carene, limonene, and β-caryophyllene contributed significantly to the aroma and flavor of black pepper. Among them, the composition of HS-SPME and the two solvent extraction methods were significantly different. In the solvent extraction methods, the pentane:diethyl ether (1:1) solvent extraction method was better than the MTBE solvent extraction method, and there were differences in the types and quantities of substances obtained by the solvent extraction method and the headspace solid phase microextraction method. In the detection of pepper aroma substances, the combination of the two methods could ensure the richness and comprehensiveness of the obtained compounds to a greater extent.

Key words: black pepper, solvent extraction, headspace solid phase microextraction, gas chromatography-mass spectrometry

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