椒麻风味休闲食品的麻感物质含量及麻度关联分析  

Correlation Analysis of Content of Numb-Taste Substances and Pungency Intensity of Numb-Taste Leisure Food

作　　者：宋丹 赵镭[2] 史波林[2] 汪厚银[2] 钟葵 SONG Dan;ZHAO Lei;SHI Bo-lin;WANG Hou-yin;ZHONG Kui(School of Life Science and Engineering,Southwest Jiaotong University,Chengdu 610031,China;Sub-Institute of Food and Agriculture Standardization,China National Institute of Standardization,Beijing 100191,China)

机构地区：[1]西南交通大学生命科学与工程学院,成都610031 [2]中国标准化研究院农业食品标准化研究所,北京100191

出　　处：《中国调味品》2023年第6期168-172,188,共6页China Condiment

基　　金：中国标准化研究院院长基金重点项目(562022Y-9417)。

摘　　要：选取市面上常见的椒麻风味休闲食品为研究对象,对其麻感物质含量、麻度及其关联性进行了分析。分别采用高效液相色谱法和15 cm线性标度法对食品中主要酰胺类物质含量以及感官椒麻感强度进行了测定,分析了食品中主要物质成分与麻度之间的相关性,进一步利用Stevens函数解析了麻感风味物质含量与感官椒麻感强度的关联性。研究结果表明,市面上常见的椒麻休闲食品的麻感物质含量与椒麻感强度均存在显著差异,麻度主要分布在“微麻”到“麻”强度范围内。食品成分对幂函数参数和麻感响应规律存在显著影响,酰胺物质含量是影响麻度感知的最主要因素。构建了不同类型椒麻休闲食品体系下椒麻感官强度与物理量之间的Stevens函数模型,解析了食品成分对函数参数的影响。该研究结果为不同麻度的休闲食品的质量控制以及椒麻风味休闲食品的开发等提供了参考依据。Selecting the common numb-taste leisure food on the market as the research object,the content of numb-taste substances,pungency intensity and their correlation are analyzed.High performance liquid chromatography and 15 cm linear scale method are used to determine the content of main amides in food and the sensory pungency intensity,and the correlation between the main substance components in food and the pungency intensity is analyzed.Stevens function is further used to analyze the correlation between the content of numb-taste flavor substances and the sensory pungency intensity.The research results show that there are significant differences between the content of numb-taste substances and the sensory pungency intensity of numb-taste leisure food on the market,and the pungency intensity is mainly distributed in the range of“slight pungency”to“pungency”intensity.Food components have significant effect on power function parameters and the pungency response rule.The content of amides is the most important factor influencing the pungency perception.The Stevens function model between sensory pungency intensity and physical quantity in different types of numb-taste leisure food systems is established,and the effect of food components on function parameters is analyzed.The research results have provided references for the quality control of leisure food with different pungency intensities and the development of numb-taste leisure food.

关 键 词：休闲食品 椒麻风味 麻感物质 麻度 Stevens模型 

分 类 号：TS207.3[轻工技术与工程—食品科学]