花椒水煮及热油处理麻味素的含量变化研究  

Content change of the tingling-taste components when the pericarps of Zanthoxylum Bungeanum Maxim.processed in boiling water orhor oil

作　　者：公敬欣[1] 杨峥[1] 谢建春[1] 陈海涛[1] 孙宝国[1] 

机构地区：[1]北京工商大学北京市食品风味化学重点实验室,北京100048

出　　处：《中国食品添加剂》2013年第1期62-66,共5页China Food Additives

基　　金：国家自然科学基金项目(No.31171755);北京市自然科学基金项目(No.21220213);北京市教委科技发展计划重点项目(KZ201010011011)资助

摘　　要：采用高速逆流色谱从花椒萃取物中纯化花椒麻味素标准品。模拟厨房水煮、油煎条件,高效液相色谱外标法定量分析,研究了水煮、热油处理对花椒麻味素含量的影响。结果表明,热油处理时花椒麻味素的浸出量远高于水煮,但其热损失也大;随着水煮或热油处理的时间增长,萃取出的花椒麻味素量均呈现先增加后减小的趋势;油温升高,花椒麻味素损失显著增大,油温控制在<190℃较好。传统烹饪中,水煮1.5h较好,煮出的麻味物质含量高;热油处理时油温150 180℃时间0.5h较好,油液中麻味物质含量高。The tingling - taste components of hydroxyl - sanshools were purified from the extracting of paprika Zanthoxy- lure Bungeanum Maxim. by high - speed counter - current chromatography. To simulate the traditional Chinese cooking process, the Zanthoxylum Bungeanum Maxim. was added in boiling water for different hours or hot oil in different tem- peratures and different hours. The tingling - taste components changes in paprika and in the liquid of water or oil were quantified by HPLC using the pure tingling - taste components as the external standard. The conclusions were ： （ 1 ） the tingling - taste components extracted more by hot oil than by boiling water. （ 2 ） With the increase of processing hours in boiling water or in hot oil, the content of tingling - taste components extracted in the liquid of water or oil was first up then down. （ 3 ） With the increase of temperature of hot oil, the amount of tingling - taste components extrac- ted in the oil was significantly reduced, it＇ s better to control the hot oil temperature below 190℃. （4） It seemed that for the traditional Chinese cooking practice, handling 1.5h by boiling -water or 150 - 180℃ and 0. 5h by hot oil was optimal to extract the tingling - taste substances in the pericarps of Zanthoxvlum Bungeanum Maxim.

关 键 词：花椒 麻味素 水煮 热油 浸提 定量分析 羟基-山椒素 

分 类 号：TQ656.1[化学工程—精细化工]