花椒中香气成分分析研究进展  

Research progress of analysis of odor consitituents in Zanthoxylumbungeanum Maxim.

作　　者：李伟[1] LI Wei(Patent Document Management Division of Preliminary Examination and Flow Management Department of CNIPA,Beijing 100088)

机构地区：[1]国家知识产权局专利局初审流程部专利文档管理处,北京100088

出　　处：《中国食品添加剂》2021年第12期192-196,共5页China Food Additives

摘　　要：花椒是原产于我国有2600多年种植历史的香辛料,其中的挥发性成分对花椒的香气起着非常重要的作用。本文在调研了关于花椒中香气成分研究的160多篇文献的基础上,对花椒中香气成分的分离方法、花椒中香气成分的定性分析方法与定量分析方法进行了归纳与总结,阐明了每种提取方法的优缺点;同时指出了目前在花椒香气成分研究中存在的问题,给出了解决办法;最后建议应该采用分子感官科学的方法研究花椒的香气成分,鉴定出花椒中的香气活性成分和关键香气成分,为花椒品种筛选、产地识别和深加工提供理论依据。As an important spice,Zanthoxylumbungeanum Maxim.(ZBM)originates in China and has been grown for 2600 years in China. Volatile odor constituents in ZBM plays an important role on its aroma. On the basis of searching and reading more than 160 references published about odor compounds in ZBM,the methods of isolating odor components in ZBM,qualitative and quantitative analytical methods for aroma compounds in ZBM were summarized. The advantages and disadvantages of extraction methods were discussed in detail. At the same time,the technical problems in the research of ZBM odor constituents were pointed out in this article,and the solutions were given. Finally,molecular sensory science approaches are suggested to be used for investigating ZBM odorants. Odoractive compounds and key odorants in ZBM should be identified,and they are used as makers for screening better ZBM varieties and identifying ZBM geographical origins. The results can provide theoretical basis for processing ZBM better.

关 键 词：花椒 香气成分 提取 分析 研究进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]