[1]方正,钟葵,高海燕,等.花椒油树脂加速贮藏期间麻味物质组成及麻感变化[J].中国调味品,2019,(08):1-6.
　Changes of Pungency Characteristics of Chinese Pepper oleoresin during the Accelerated Storage[J].CHINA CONDIMENT,2019,(08):1-6.
点击复制

花椒油树脂加速贮藏期间麻味物质组成及麻感变化()
分享到：

《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年08期
页码:
1-6
栏目:
出版日期:
2019-08-20

文章信息/Info

Title:
Changes of Pungency Characteristics of Chinese Pepper oleoresin during the Accelerated Storage
作者:
方正; 钟葵; 高海燕; 赵镭; 史波林; 汪厚银; 张璐璐; 刘龙云; 王思思
文献标志码:
A
摘要:
为探究花椒油树脂贮藏期间椒麻风味变化，采用液相色谱质谱联用技术对 3个不同产地花椒油树脂样品加速贮藏期间（37 ℃）麻味物质含量及组成进行分析，并通过线性标度法和斯科维尔指数（Scoville pungency units, SPU ）法对麻感特性进行感官评价。结果表明，3个花椒油树脂样品中4种羟基-山椒素（α-、β-、γ-和ε-）占总麻味物质含量95%以上，但不同产地样品中总麻味物质含量及羟基-山椒素组成具有显著差异（p<0.05）。120天贮藏期间，麻味物质总含量逐渐下降，且不同羟基-山椒素组分呈现不同变化趋势，不同样品间有共性，不同组分存在相互转化。此外样品的最大麻感强度值和SPU值均有不同程度降低，麻感感官属性中垂涎感、振动感和灼热感均较大程度减弱。研究旨在为花椒及其制品中麻味贮藏特性研究及应用提供基础理论参考。
Abstract:
In order to explore the changes in the flavor of Chinese pepper oleoresin during storage, the high performance liquid chromatography -mass spectrum (HPLC -MS) was used to analyze the content and composition of the pungent components during the accelerated storage (37 °C) period of the oleoresin samples from 3 different producing areas, and the linear scale method and Scoville pungency units (SPU) method was used for sensory evaluation of the feature of the pungency. The results showed that the four hydroxy sanshools (α-, β-, γ- and ε-) in the 3 samples of oleoresin accounted for more than 95% of the total pungent components content, but the content of total pungent components and the composition of hydroxy sanshools in different samples were significantly different (p<0.05). During the 120-day storage period, the total contents of the pungent components decreased gradually, and the components of different hydroxy sanshools showed different variation trends, but they had commonness in the three samples, and there were transformations between different hydroxy sanshools. In addition, the values of maximum of pungent intensity degree and SPU of 3 samples decreased with different degrees, and the salivating, vibrating and burning sensation in the pungent sensation attributes decreased to a greater extent. The research aims to provide a basic theoretical reference for the research and application of the storage properties of pungent components in Chinese pepper and its products.
更新日期/Last Update: 2020-06-22