ABSTRACT Surfactant-assisted enzymatic hydrolysis was used to extract the flavor compounds from piper nigrum L. The extraction conditions were optimized through orthogonal and single-factor experiments. The extracted piperine content, measured with High-Performance Liquid Chromatography (HPLC) and UV spectrophotometric, was used as experimental index. The optimized conditions were as follows: the amount of cellulase, neutral protease and surfactant (sodium stearoyl lactylate) addition was 0.08%, 0.1% and 0.4% (w/w) respectively. The solid–liquid ratio was 1:5 (g/mL), the enzymolysis temperature and time were 60°C and 4 h, and the granularity was less than 10 mesh. Under these conditions, the content of the extracted piperine was 4.54% (UV spectrophotometric) and 4.42% (HPLC), respectively. Meanwhile, the mechanisms of the enzymatic reaction, as well as the role of the surfactant in enzymatic hydrolysis process were discussed.

中文翻译：

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表面活性剂辅助酶法提取黑胡椒中胡椒碱

摘要 采用表面活性剂辅助酶解法提取黑胡椒中的风味化合物，通过正交试验和单因素试验优化提取条件。用高效液相色谱 (HPLC) 和紫外分光光度法测量提取的胡椒碱含量作为实验指标。优化条件为：纤维素酶、中性蛋白酶和表面活性剂（硬脂酰乳酸钠）的添加量分别为0.08%、0.1%和0.4%（w/w）。料液比为1:5（g/mL），酶解温度和时间为60℃和4h，粒度小于10目。在这些条件下，提取的胡椒碱的含量分别为 4.54%（UV 分光光度法）和 4.42%（HPLC）。同时，酶促反应的机制，