卤汤中5种香辛料主效成分的提取检测和溶出规律研究  

Study on Extraction,Detection and Dissolution Rule of Five Main Effective Components of Spices in Marinade

作　　者：蒋莹 邢政 吴婷 徐晓云[1,2] JIANG Ying;XING Zheng;WU Ting;XU Xiao-yun(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Fruit and Vegetable Processing and Quality Control in Hubei Province,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科学技术学院,武汉430070 [2]华中农业大学果蔬加工与品质调控湖北省重点实验室,武汉430070

出　　处：《中国调味品》2022年第9期1-6,14,共7页China Condiment

基　　金：国家“十四五”重点研发计划专项(2021YFD2100104);湖北省重点研发计划项目((2020-2022)2020BBB075)。

摘　　要：卤汤中香辛料的主效成分是决定酱卤产品风味的重要因素,对其进行高效、准确的检测是实现产品风味精准控制的先决条件。文章构建了水油混合的简化卤汤体系,研究了卤煮时间、油脂类型、油脂含量、食盐浓度等因素对4种常见香辛料的5种主效成分溶出规律的影响;比较了3种不同溶剂提取方法,并建立了利用UPLC对5种主效成分含量同时测定的分析方法。结果表明,用乙腈饱和的正己烷提取优于用甲醇和石油醚提取,各主效成分平均回收率为84.6%~107.6%,相对标准偏差为0.2%~2.2%;不同主效成分在不同卤煮时间有最大溶出量,葵花籽油对各主效成分的溶出最显著,油脂含量为28%时丁香酚、胡椒碱和辣椒碱几乎全部溶出,而二氢辣椒碱和肉桂醛在油脂含量为56%时还在继续溶出,胡椒碱、辣椒碱和二氢辣椒碱、丁香酚和肉桂醛在食盐浓度分别为1%、5%、10%时溶出量最高。采用乙腈饱和的正己烷能有效提取5种主效成分,建立的UPLC分析方法灵敏度高,准确性好,且研究表明卤煮过程中食盐浓度、卤煮时间、油脂类型和含量与各主效成分的溶出密切相关。The main effective components of spices in marinade are the important factors to determine the flavor of marinated products.The efficient and accurate detection of these components is a prerequisite for realizing the accurate control of product flavor.A simplified marinade system with water and oil mixture is constructed in this study.The effects of marinating time,oil types,oil content and salt concentration on the dissolution rule of five main components of four common spices are studied.Three different solvent extraction methods are compared,and an analytical method for simultaneous determination of five main components by UPLC is established.The results show that the extraction with acetonitrile saturated n-hexane is superior to the extraction with methanol and petroleum ether.The average recovery rate of the main components is 84.6%~107.6%and the relative standard deviation is 0.2%~2.2%.Different main components have the maximum dissolution amount at different marinating time,and sunflower seed oil has the most significant dissolution effect on each main component.Eugenol,piperine and capsaicin are almost entirely dissolved when the oil content is 28%,while the dissolution of dihydrocapsaicin and cinnamaldehyde continues when the oil content is 56%.The dissolution of piperine,capsaicin and dihydrocapsaicin,eugenol and cinnamaldehyde reaches the highest when the salt concentrations are 1%,5%and 10%respectively.Using acetonitrile saturated n-hexane,the five main components can be effectively extracted,and the established UPLC analysis method has high sensitivity and accuracy.The study shows that during the marinating process,the salt concentration,marinating time,oil types and content are closely related to the dissolution of each main component.

关 键 词：提取与同时检测 油脂 溶出规律 卤汤 主效成分 

分 类 号：TS264.3[轻工技术与工程—发酵工程]