西藏墨脱花椒与四川汉源花椒的风味差异研究  

Analysis of flavor differences among Zanthoxylums from Xizang Motuo area and Sichuan Hanyuan area

作　　者：吴桂苹[1,2,3] 胡荣锁 白亭玉[1,2] 伍宝朵 秦晓威 苏凡[1] 谷风林 柳瑞冰[1,2] WU Guiping;HU Rongsuo;BAI Tingyu;WU Baoduo;QIN Xiaowei;SU Fan;GU Fenglin;LIU Ruibing(Spice and Beverage Institute,Chinese Academy of Tropical Agricultural Sciences,Wanning 571533;National Center of Important Tropical Crops Engineering and Technology Research,Wanning 571533;Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning 571533)

机构地区：[1]中国热带农业科学院香料饮料研究所,万宁571533 [2]国家重要热带作物工程技术研究中心,万宁571533 [3]海南省特色热带作物适宜性加工与品质控制重点实验室,万宁571533

出　　处：《中国食品添加剂》2024年第11期75-86,共12页China Food Additives

基　　金：作物种质资源安全保存-作物种质资源精准鉴定(NO.102125171630140009003);国家重点研发计划项目(NO.2023YFD1600200);农业农村部边远热区热带作物种质资源收集保存与鉴定评价项目(NO.NYNCBKFSXM2023-2025)。

摘　　要：由于西藏墨脱花椒风味独特,以花椒的特征麻味成分和香气成分为指标,利用高效液相色谱仪和顶空固相微萃取-气相色谱-质谱联用仪,结合感官评定分析,研究对比西藏墨脱花椒(XZMT)和四川汉源青花椒(SCQ)及大红袍花椒(SCH)的风味差异。结果表明:3种花椒风味存在明显差异,XZMT中羟基-α-山椒素含量最低(3.473 mg/g),结合感官评定,确定其麻味感最低;SCH中羟基-α-山椒素含量最高(37.99 mg/g),其次是SCQ(22.227 mg/g);XZMT、SCH和SCQ样品中分别检测出45、87、104种化合物,其中3种花椒样品中共有化合物为11种,XZMT独有化合物25种,SCH独有化合物28种,SCQ独有化合物50种,两两共有化合物50种。XZMT样品中的醛类化合物远远高于其他两种花椒,因其含有相对较高的(+)-香茅醛(46.733%),使其具有独特的柠檬、柑橘类的香味,可对其开发利用。Zanthoxylum from Tibetan Motuo has a unique flavor profile,with the characteristic numbness components and aroma components of Zanthoxylum as the indicators,high-performance liquid chromatography and headspace solid-phase microextraction-gas chromatography-mass spectrometry were used in conjunction with sensory evaluation analysis to study and compare the flavor differences among Tibetan Motuo Zanthoxylum(XZMT),Sichuan Hanyuan Green Zanthoxylum(SCQ)and Sichuan Hanyuan Dahongpao Zanthoxylum(SCH).Significant differences in the flavor were found among the three types of Zanthoxylum.XZMT had the lowest hydroxy-α-zanthoxylum content(3.473 mg/g),and combined with sensory evaluation,its numbness was the lightest.SCH exhibited the highest hydroxy-α-sanshool content(37.99 mg/g),followed by SCQ(22.227 mg/g).A total of 45,87 and 104 compounds were identified in XZMT,SCH and SCQ,respectively.Eleven compounds were common to all three Zanthoxylum samples,while 25,28,and 50 compounds were unique to XZMT,SCH,and SCQ,respectively.XZMT notably contained higher levels of aldehyde compounds compared to the two Sichuan Zanthoxylum,containing relatively high amounts of(+)-citral(46.733%),giving it a unique lemon and citrus-like aroma,that can be utilized in its application development.

关 键 词：西藏墨脱花椒 风味 差异 

分 类 号：TS205[轻工技术与工程—食品科学] S377[轻工技术与工程—食品科学与工程]