贮藏温度和包装方式对花椒麻味物质含量影响的研究  

Effects of temperatures and packing methods on qualities of Zanthoxylum L.during storage

作　　者：宋莹莹[1] 阚建全[1] 张艺[1] 武菁菁[1] 

机构地区：[1]西南大学食品科学学院,重庆市农产品加工及贮藏重点实验室,农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品工业科技》2013年第21期330-334,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31071599);重庆市科技攻关计划项目(CSTC;2010AC1009)

摘　　要：以花椒主要品种青花椒和红花椒为实验材料,运用高效液相色谱法,分析研究了不同颗粒大小、不同贮藏温度和包装方式对花椒在贮藏过程中麻味物质含量变化的影响。研究结果表明,红花椒和青花椒中的麻味物质含量相差较大,存在显著性差异(p<0.05);常温下整粒花椒比碎花椒易于贮藏;贮藏温度和包装方式对花椒贮藏过程中麻味物质含量变化影响显著,不同贮藏温度之间或不同包装方式之间存在显著性差异(p<0.05)。在一定贮藏温度范围内,贮藏温度越低,花椒麻味物质越稳定;采用铝箔真空包装,保留花椒麻味物质效果最好,即使在较高贮藏温度下也能较好的保留花椒麻味物质。By HPLC, the effects of different packaging and storage conditions on qualities of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb.et Zucc ,two main varieties of Zanthoxylum L. ,were studied in this paper. The results showed that the content of numb taste components in the two main varieties were differed,where existed significant differences（p 〈0.05）.The whole pericarps of Zanthoxylum L.were prone to store than powered pericarps.Temperatures and packing methods also lead to significant difference（p 〈0.05）in numb taste components of Zanthoxylum L.Within a range,lower storage temperatures were benefit to stabilities of numb taste components. Aluminum foil materials with vacuum package were the best packing method in storages of Zanthoxylum L.,even stored in higher temperatures.

关 键 词：花椒 包装 贮藏 麻味物质 高效液相色谱法 

分 类 号：S264.2[农业科学—农业水土工程]