辣椒、花椒及其制品辣度和麻度检测研究现状  

Research Status of Pungency Degree and Numb-Taste Intensity Detection of Chili,Zanthoxylum bungeanum and Their Products

作　　者：程杰 罗洲 肖书剑 颜李秀 高颖[3] 唐春 张佳敏[1] 王卫[1] CHENG Jie;LUO Zhou;XIAO Shu-jian;YANLi-xiu;GAO Ying;TANG Chun;ZHANG Jia-min;WANG Wei(Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Chongqing Institute of Metrological Quality Testing,Chongqing 401123,China;Institute of Agro-product Processing Technology,Sichuan University,Chengdu 610065;Sichuan Goldkinn Industry Group Co.,Ltd.,Suining 629000,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,成都610106 [2]重庆市计量质量检测研究院,重庆401123 [3]四川大学农产品加工研究院,成都610065 [4]四川高金实业集团股份有限公司,四川遂宁629000

出　　处：《中国调味品》2023年第6期209-215,共7页China Condiment

基　　金：四川省科技厅重点研发项目(2020YFN0147);四川大学-遂宁校市合作专项资金项目(2020CDSN-19);肉类加工四川省重点实验室开放基金项目(22-R-11)。

摘　　要：辣椒、花椒是我国重要的香辛料,能为食品增添刺激性香味。辣椒的辣味来源于辣味碱类物质,花椒的麻味则来源于花椒酰胺,这两类成分分别决定了辣椒辣味和花椒辛麻味程度。文章总结了常用的辣度、麻度感官分级方法(如斯科维尔指数法)和检测评定方法(如HPLC法、紫外分光光度法、酶联免疫法)。同时对辣度、麻度的影响因素进行了分析,辣度影响因素体现在制品成分(如总酸、食盐、总糖、脂肪)及加工方式等方面;麻度影响因素主要为外界环境(如温度、氧气、光),导致了花椒酰胺氧化、异构化或分解等。最后,针对各检测方法和影响因素,对辣度、麻度的检测研究进行了展望。Chili and Zanthoxylum bungeanum are important spices in China,which can add pungent flavor to food.The spiciness of chili comes from spicy alkali substances,and the numb-taste of Zanthoxylum bungeanum comes from fagaramide.These two components determine the pungency degree of chili and numb-taste intensity of Zanthoxylum bungeanum respectively.In this paper,the common sensory grading methods of pungency degree and numb-taste intensity(such as Scoville index method),detection and evaluation methods(such as HPLC,UV spectrophotometry,enzyme linked immunosorbent assay)are summarized.At the same time,the influencing factors of pungency degree and numb-taste intensity are analyzed.The influencing factors of pungency degree are reflected in the product components(such as total acid,salt,total sugar,fat)and processing methods,and the influencing factors of numb-taste intensity are mainly the oxidation,isomerization or decomposition of fagaramide caused by external environment(such as temperature,oxygen and light).Finally,according to the detection methods and influencing factors,the research on the detection of pungency degree and numb-taste intensity is prospected.

关 键 词：辣度 麻度 感官分级 检测方法 影响因素 

分 类 号：TS264.2[轻工技术与工程—发酵工程]