不同品种青花椒品质对比分析  

Comparative Analysis of Quality of Different Varieties of Zanthoxylum schinifolium

作　　者：严春俊 郭川川 李般程 谢思 马钤 王浩文 YAN Chunjun;GUO Chuanchuan;LI Bancheng;XIE Si;MA Qian;WANG Haowen(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610200)

机构地区：[1]四川天味食品集团股份有限公司,成都610200

出　　处：《食品工业》2022年第11期314-320,共7页The Food Industry

摘　　要：为了解平昌青花椒与云南昭通青花椒品质间的差异,通过对比分析2种青花椒色泽、开口率、活性成分和挥发性成分差异,并结合感官对两种青花椒的香气、麻感及苦味进行评价。结果表明, 2种青花椒色泽差异较大,云南昭通青花椒开口率(92.44%)较平昌青花椒(86.51%)更高,而平昌青花椒活性成分含量更高。云南昭通青花椒的木香更浓郁,平昌青花椒整体更清香。气相色谱-质谱法(GC-MS)结果表明,云南昭通青花椒中检测到挥发性组分56种,平昌青花椒中检测到挥发性组分50种, 2种青花椒挥发性组分中,含量最高的化合物均为芳樟醇,其次是D-柠檬烯。试验结果可为青花椒的品种区分、品质评价及开发利用提供参考依据。In recent years, the Zanthoxylum schinifolium industry had developed rapidly in Pingchang County, Bazhong City,but the research related to its quality had not been reported. In order to understand the quality differences between Pingchang green Prickly ash and Yunnan Zhaotong green prickly ash, the differences in color, opening rate, active components and volatile components of the two prickly ash were compared and analyzed, and the aroma, numbing sensation and bitter taste of the two prickly ash were evaluated by combining sensory evaluation. The results showed that there was a great difference in color between the two kinds of pricklyash. The opening rate of Yunnan Zhaotong pricklyash(92.44%) was higher than that of Pingchang pricklyash(86.51%), and the content of active components of Pingchang pricklyash was higher. Yunnan Zhaotong green prickly ash had a stronger woody flavor, while Pingchang green prickly ash had a more fragrant flavor as a whole. There was no significant difference in intensity between numbing sensation and bitter taste when chewing directly, but there was a difference in release order, and there was a significant difference in intensity between numbing sensation and bitter taste when drinking in water. The results of chromatography-mass spectrometry(GC-MS) showed that 56 volatile components were detected in Zhaotong green prickly ash and 50 volatile components were detected in Pingchang green prickly ash. In the two volatile components of Zanthoxylum zanthoxylum, linalool was the highest, followed by D-limonene. The specific volatile groups with relative content of more than 1% in Zhaotong, Yunnan, were divided into 2-carene(1.49%) and 4-cyphenol(1.45%),and the specific volatile groups with relative content of more than 1% in Pingchang, were divided into α-hydrocarene(1.69%)and(10)-γ-paleocynane(1.37%). The results could provide reference for variety differentiation, quality evaluation, development and utilization of prickly ash.

关 键 词：青花椒 品质 色泽 开口率 活性成分 气相色谱-质谱法 

分 类 号：TS264[轻工技术与工程—发酵工程]