花椒油树脂加速贮藏期间麻味物质组成及麻感变化  

Changes of Pungent Substances and Pungency Characteristics of Pepper Oleoresin During the Accelerated Storage Period

作　　者：方正 高海燕[1] 赵镭[2] 史波林[2] 汪厚银[2] 张璐璐[2] 刘龙云 钟葵 FANG Zheng;GAO Hai-yan;ZHAO Lei;SHI Bo-lin;WANG Hou-yin;ZHANG Lu-lu;LIU Long-yun;ZHONG Kui(School of Life Sciences,Shanghai University,Shanghai 200444,China;Institute of Food and Agricultural Standardization,China National Institute of Standardization,Beijing 102200,China)

机构地区：[1]上海大学生命科学学院,上海200444 [2]中国标准化研究院食品与农业标准化研究所,北京102200

出　　处：《中国调味品》2019年第8期1-6,12,共7页China Condiment

基　　金：中央基本科研业务费支撑项目(562018Y-5983)

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个不同产地的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-)占总麻味物质含量的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 d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。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。In order to explore the changes in the flavor of pepper oleoresin during storage,high performance liquid chromatography-mass spectrometry(HPLC-MS)is used to analyze the content and composition of pungent components during the accelerated storage period(at 37℃)of the pepper oleoresin samples from three different producing areas,and the linear scale method and Scoville pungency units(SPU)method are used for sensory evaluation of the pungency characteristics.The results show that the four hydroxy sanshools(α-,β-,γ-andε-)in the three pepper oleoresin samples account 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 are significantly different(p<0.05).During 120 days'storage period,the total content of pungent components decreases gradually,and the components of different hydroxy sanshools show different variation trends,but there are commonalities among different samples,and there are transformations among different hydroxy sanshools.In addition,the values of maximum pungent intensity and SPU of the samples decrease with different degrees,and the salivating,vibrating and burning sensation in the pungent sensory properties decrease 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 pepper and its products.

关 键 词：花椒油树脂 麻味物质 麻感 加速贮藏期 感官评价 

分 类 号：TS264.3[轻工技术与工程—发酵工程]