PDF(Pubmed)
Abstract：
Herbal spices are widely consumed as food additives owing to their distinct aroma and taste as well as a myriad of economic and health value. The aroma profile of four major spices including bay leaf, black pepper, capsicum, and fennel was tested using HS-SPME/GC-MS and in response to the most widely used spices´ processing methods including autoclaving and γ-radiation at low and high doses. Additionally, the impact of processing on microbial contamination of spices was tested using total aerobic count. GC-MS analysis led to the identification of 22 volatiles in bay leaf, 34 in black pepper, 23 in capsicum, and 24 in fennel. All the identified volatiles belonged to oxides/phenols/ethers, esters, ketones, alcohols, sesquiterpene and monoterpene hydrocarbons. Oxides/phenol/ethers were detected at high levels in all tested spices at ca. 44, 28.2, 48.8, 61.1%, in bay leaves, black pepper, capsicum, and fennel, respectively of the total blend and signifying their typical use as spices. Total oxides/phenol/ethers showed an increase in bay leaf upon exposure to γ-radiation from 44 to 47.5%, while monoterpene hydrocarbons were enriched in black pepper upon autoclaving from 11.4 in control to reach 65.9 and 82.6% for high dose and low dose of autoclaving, respectively. Cineole was detected in bay leaf at 17.9% and upon exposure to autoclaving at high dose and γ-radiation (both doses) its level increased by 29-31%. Both autoclaving and γ-radiation distinctly affected aroma profiles in examined spices. Further, volatile variations in response to processing were assessed using multivariate data analysis (MVA) revealing distinct separation between autoclaved and γ-radiated samples compared to control. Both autoclaving at 115 °C for 15 min and radiation at 10 kGy eliminated detected bioburden in all tested spices i.e., reduced the microbial counts below the detection limit (< 10 cfu/g).
摘要：
草药香料由于其独特的香气和味道以及无数的经济和健康价值而被广泛用作食品添加剂。包括月桂叶在内的四种主要香料的香气特征，黑胡椒,辣椒,并使用HS-SPME/GC-MS对茴香进行了测试，以响应最广泛使用的香料加工方法，包括低剂量和高剂量的高压灭菌和γ辐射。此外,使用总需氧计数测试了加工对香料微生物污染的影响。GC-MS分析鉴定了月桂叶中的22种挥发物，34黑胡椒，23在辣椒中，和24茴香。所有确定的挥发物都属于氧化物/酚/醚，酯类,酮,酒精,倍半萜和单萜烃。大约在所有测试的香料中检测到高水平的氧化物/苯酚/醚。44、28.2、48.8、61.1%，在月桂叶，黑胡椒,辣椒,还有茴香,分别是总混合物，并表示它们作为香料的典型用途。总的氧化物/苯酚/醚显示，在暴露于γ辐射后，月桂叶从44％增加到47.5％，虽然高压灭菌后黑胡椒中的单萜烃从对照的11.4富集到高剂量和低剂量高压灭菌的65.9％和82.6％，分别。在月桂叶中检测到桉树脑的含量为17.9％，在高剂量高压灭菌和γ辐射（两种剂量）下，其含量增加了29-31％。高压灭菌和γ辐射均明显影响所检查香料的香气。Further,使用多变量数据分析（MVA）评估了响应处理的挥发性变化，揭示了与对照相比，高压灭菌和γ辐射样品之间的明显分离。在115°C下高压灭菌15分钟和10kGy辐射消除了所有测试香料中检测到的生物负载，即将微生物计数降低到检测限(<10cfu/g)以下。
