以海南文昌胡椒鲜果为原料，对传统水沤法（A）、微生物酶法（B）和冷冻机械脱皮法（C）等三种不同的脱皮方法产生的污水中6个水质综合性指标（COD，BOD5，pH，氨氮，TN和TP）进行了测定和比较，并对所得白胡椒品质进行对比分析。结果显示：三种脱皮方式所产污水水质指标差异很大，COD值为742.31±23.82~1.89×104±332.90 mg/L，BOD5值为445.54±23.68~9.21×103± 130.13 mg/L，pH为5.03±0.05~7.44±0.06，氨氮值为59.88±4.56~164.47±8.85 mg/L，TN为101.23±18.73~499.02±27.59 mg/L，TP为17.78±0.44~41.92±2.95 mg/L，均为劣V类水；污水的污染程度依次是A样污水>B样污水>C样污水；三种不同的脱皮方法污水BOD5/COD均大于0.4，BOD5/TN均大于4.00，BOD5/TP均大于25，表明胡椒脱皮污水可生化性较好，脱皮污水反硝化作用中碳源含量充足，污水水质满足生物除磷需求。污水处理技术可考虑多种生化处理技术合理组合。微生物酶法脱皮所得白胡椒品质最优，而冷冻机械法脱皮时间最短。为实现胡椒提质增效和产业化发展，传统的水沤法脱皮必须加速淘汰，寻求机械脱皮法和微生物酶法相结合的新型加工方法。

Hainan Wenchang green pepper were used as raw material. Six water quality indicators (COD, BOD5, pH, ammonia nitrogen, TN and TP) in sewage from traditional water retting (A), microbial enzyme (B) and frozen mechanical peeling (C), were measured and compared. The qualities of white pepper were compared and analyzed. The results showed that the water quality indicators by three kinds of peeling methods had great difference. COD value ranged from 742.31 ± 23.82 to 1.89×104 ± 332.90 mg/L, BOD5 value from 445.54 ± 23.68 to 9.21×103 ± 130.13 mg/L, pH from 5.03± 0.05 to 7.44±0.06, ammonia nitrogen value from 59.88 ± 4.56 to 164.47 ± 8.85 mg/L, TN value from 101.23 ±18.73 to 499.02±27.59 mg/L, TP from 17.78 ± 0.44 to 41.92 ± 2.95 mg/L. These were V water. The order of the pollution degree of the wastewater was A sample sewage > B sample sewage > C sample sewage. The BOD5 /COD of three kinds of peeling sewage was bigger than the 0.4. BOD5 /TN was greater than the 4.00. BOD5/TP was greater than 25. These indicated that the pepper desquamate sewage could be better biochemical, the carbon source content of the denitrification of the peeling sewage was sufficient, and the sewage water quality met the biological phosphorus removal demand. Wastewater treatment technology can be considered in a reasonable combination of various biochemical treatment technologies. The quality of white pepper obtained by microbial enzyme was the best and the time of frozen mechanical peeling was the shortest. In order to improve the quality and industrialization of pepper, the traditional water-retting peeling must be obsoleted and the new processing method of mechanical peeling and microbial enzymatic combination should be developed.

海口市重点科技计划项目（2017014）；海南省重大科技计划项目（zdkj201814）；海南省普通高等学校研究生创新科研课题（Hys2018-71）