不同藤椒商品风味成分的分析研究  

Analysis and Research on the Flavor Components of Different Zanthoxylum armatum DC. Commodities

作　　者：祝磊 陈茜 黎江华[1] 彭伟[1] 钟慈平 余凌英[1] 吴纯洁[1] ZHU Lei;CHEN Xi;LI Jiang-hua;PENG Wei;ZHONG Ci-ping;YU Ling-ying;WU Chun-jie(College of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu611137, China;Sichuan Provincial Food and Drug Inspection and Testing Institute,Chengdu 610097, China)

机构地区：[1]成都中医药大学药学院,成都611137 [2]四川省食品药品检验检测院,成都610097

出　　处：《中国调味品》2019年第1期141-146,共6页China Condiment

基　　金：四川省中医药管理局项目(2018JC001);四川省科学技术厅项目(2018Z0064)

摘　　要：目的:对不同藤椒商品的风味物质进行分析。方法:采用挥发油测定法测定鲜藤椒、保鲜藤椒、干藤椒及褐变藤椒的香味成分总量;采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对不同藤椒商品的香味物质进行定性分析,并建立HPLC法测定其麻味物质。结果:鲜藤椒的香味成分总量最高,褐变藤椒最低;不同藤椒商品主要香味成分基本一致,有效分离鉴定出42种香味化合物,主要为芳樟醇、柠檬烯、桧烯、β-水芹烯等烯烃类与醇类化合物,且以芳樟醇含量最高;不同藤椒商品均含有羟基-α-山椒素和羟基-β-山椒素,且以羟基-α-山椒素含量最高,为其主要麻味物质;另外,鲜藤椒麻味物质总量最高,褐变藤椒最低。结论:鲜藤椒风味最佳,保鲜藤椒次之,干藤椒再次之,褐变藤椒最差。该研究为藤椒的生产加工、开发利用、质量标准及品质评价提供了参考。Objective:To analyze the flavor components of different Zanthoxylum armatum DC. commodities. Methods: The total aroma components of fresh Zanthoxylum armatum DC., fresh-keeping Zanthoxylum armatum DC., dried Zanthoxylum armatum DC. and browning Zanthoxylum armatum DC. are determined by volatile oil detection method; the qualitative analysis of aroma components in different Zanthoxylum armatum DC. commodities is researched by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS); HPLC is used to analyze the pungent components. Results: Fresh Zanthoxylum armatum DC. has the highest total aroma content, and browning Zanthoxylum armatum DC. has the lowest total aroma content; the main aroma components of different Zanthoxylum armatum DC. commodities are basically the same, and 42 kinds of fragrant compounds are effectively isolated and identified, mainly are olefins and alcohols such as linalool, limonene, sabinene and β-phellandrene, and the content of linalool is the highest; the different Zanthoxylum armatum DC. commodities contain hydroxy-α-sanshool and hydroxy-β-sanshool, and hydroxy-α-sanshool is the predominant pungent component; in addition, fresh Zanthoxylum armatum DC. has the highest total amount of numb-taste components,and browning Zanthoxylum armatum DC. is the lowest. Conclusion: Fresh Zanthoxylum armatum DC. has the best flavor, and fresh-keeping Zanthoxylum armatum DC. is the second, followed by dried Zanthoxylum armatum DC., and browning Zanthoxylum armatum DC. is the worst. This study has provided a reference for the production and processing, development and utilization, quality standards and quality evaluation of Zanthoxylum armatum DC.

关 键 词：藤椒 风味成分 麻味物质 香味物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]