以胡椒梗为原料，利用纤维素酶，采用酶法辅助水蒸气蒸馏法从胡椒梗中提取精油，并通过单因素试验和响应面优化法对影响精油产率的四个因素（酶液浓度、酶处理时间、酶处理温度、液料比）进行优化，实验结果表明：在酶浓度为103.25 g/L，酶处理温度为41.28 ℃，酶处理时间为3.01 h，液料比为5.23:1时，胡椒梗精油的产率可达1.21%±0.02%，相同条件下比水蒸气蒸馏法提高51.25%；通过GC-MS对胡椒梗精油成分进行分析鉴定，共解离出47种化学物质，主要含有单萜、倍半萜、芳烃、醇类化合物、酯类化合物、等，其组成成分以烯萜类物质为主，其中含量最高的组分依次为柠檬烯（19.4%）、1-石竹烯（11.2%）、β-蒎烯（10.9%）、异桉油烯醇（10.7%）、3-蒈烯（6.31%）等。胡椒梗与黑胡椒精油、白胡椒精油存在较多共有成分，表明胡椒梗精油有较高的利用价值。

Pepper stems essential oil was extracted from pepper stems by enzymatic assisted steam distillation using cellulase as extractant. The four factors affecting the yield of essential oil (enzyme concentration, enzyme treatment time, enzyme treatment temperature and liquid-solid ratio) were optimized by single factor test and response surface methodology. The experimental results showed that: the best yield of pepper stems essential oil was 1.21%±0.02% when the enzyme concentration was 103.25 g/L, the enzyme treatment temperature was 41.28 ℃, the enzyme treatment time was 3.01 h, and the liquid-to-material ratio was 5.23:1, which was 51.25% higher than that of steam distillationunder the same conditions. The components of pepper stems essential oil were analyzed and identified by GC-MS. The results showed that: there were 47 chemical substances in pepper stems essential oil, mainly containing monoterpenes, sesquiterpenes, aromatic hydrocarbons, alcohol compounds, ester compounds, etc. Its composition was mainly enterpenoids, and the components with the highest content were limonene (19.4%), 1-caryophyllene (11.2%), β-pinene (10.9%), iso-eucalynol (10.7%), 3-carene (6.31%), etc. There are many common components of pepper stems, black pepper essential oil and pepper leaf essential oil, indicating that pepper stalk essential oil has a higher utilization value.

海南省重大科技计划项目（zdkj201814）；