不同产地的大红袍花椒对麻婆豆腐香气形成的影响  

Effect of Dahongpao Zanthoxylum bungeanum from Different Places of Origin on Formation of Aroma of Mapo Tofu

作　　者：何莲[1,2] Sook Wah Chan 张鑫 易宇文[2] 朱楠[1] 杜菊苹 乔明锋[2] 韩富军[5] 张晓花 HE Lian;Sook Wah Chan;ZHANG Xin;YI Yu-wen;ZHU Nan;DU Ju-ping;QIAO Ming-feng;HAN Fu-jun;ZHANG Xiao-hua(College of Culinary and Food Science Engineering,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory of Culinary Science in Institutions of Higher Education in Sichuan Province,Sichuan Tourism University,Chengdu 610100,China;School of Biosciences,Faculty of Health and Medical Sciences,Taylor's University,Subang Jaya,Selangor 47500,Malaysia;Xichang New Hope Sanmu Dairy Co.,Ltd.,Xichang 615000,China;Institute of Fruit and Floriculture Research,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China;Zhouqu County Yucai Agricultural Technology Co.,Ltd.,Gannan 746300,China)

机构地区：[1]四川旅游学院烹饪与食品科学工程学院,成都610100 [2]四川旅游学院烹饪科学四川省高等学校重点实验室,成都610100 [3]School of Biosciences,Faculty of Health and Medical Sciences,Taylor's University,Subang Jaya,Selangor 47500,Malaysia [4]西昌新希望三牧乳业有限公司,四川西昌615000 [5]甘肃省农业科学院林果花卉研究所,兰州730070 [6]舟曲县玉彩农业科技有限公司,甘肃甘南746300

出　　处：《中国调味品》2025年第4期198-208,共11页China Condiment

基　　金：四川旅游学院校级科研项目(2023SCTUZD12);川菜发展研究中心科研项目(CC21Z07,CC23Z03,CC24Z01);肉类加工四川省重点实验室开放基金科研项目(19-R-20);烹饪科学重点实验室资助项目(PRKX2023Z07);四川省科技计划资助项目(2023ZYD0079);中央级公益性科研院所基本科研业务费专项(S2023008);国家重点研发计划(2022YFD1602204);甘肃省科技计划项目(22CX8NA023);四川省省级大学生创新创业训练计划项目(s202311552095)。

摘　　要：为探究不同产地的大红袍花椒对麻婆豆腐香气的影响,试验以不同产地的大红袍花椒制备的麻婆豆腐为研究对象,采用电子鼻、捕集阱顶空-气质联用仪(Trap head space-gas chromatography-mass spectrometry,HS-Trap-GC-MS)技术结合雷达图、主成分分析、OPLS-DA和OAV进行分析。电子鼻分析结果表明,5个样品在整体气味轮廓上存在明显差异;GC-MS分析共检测到101种挥发性物质,5个样品(A、B、C、D、E)的含量分别为93.58%、97.53%、97.62%、94.80%、91.64%,烃类、醛类、醇类和酯类是样品共有的主要挥发性物质;β-月桂烯、芳樟醇、3-甲基丁醛、(E,E)-2,4-癸二烯醛分别是大红袍花椒和豆腐贡献给麻婆豆腐的主要共有挥发性物质;GC-MS结合OAV分析表明,β-月桂烯、D-柠檬烯、正辛醛、壬醛、(E,E)-2,4-癸二烯醛、芳樟醇、3-甲基丁醛对麻婆豆腐香气的形成有重要贡献;OAV结合OPLS-DA表明,通过VIP值筛选出的22种物质(以烃类、醛类和醇类物质为主)是样品气味差异的主要来源。试验结果表明不同产地的大红袍花椒对麻婆豆腐香气的形成有重要影响。In order to explore the effect of Dahongpao Zanthoxylum bungeanum from different places of origin on the aroma of Mapo tofu,in this test,with Mapo tofu prepared with Dahongpao Zanthoxylum bungeanum from different places of origin as the research object,electronic nose,Trap headspace-gas chromatography-mass spectrometry(HS-Trap-GC-MS)technology combined with radar chart,principal component analysis,OPLS-DA and OAV are used for analysis.The results of electronic nose analysis show that there are significant differences in the overall odor profiles of five samples.Through GC-MS analysis,a total of 101 volatile substances are detected,with the content of 93.58%,97.53%,97.62%,94.80%,91.64%in the five samples(A,B,C,D,E)respectively.Hydrocarbons,aldehydes,alcohols and esters are the main common volatile substances in the samples.β-myrcene,linalool,3-methylbutanal and(E,E)-2,4-decadienal are the main common volatile substances contributed by Dahongpao Zanthoxylum bungeanum and tofu to Mapo tofu.GC-MS combined with OAV analysis indicates thatβ-myrcene,D-limonene,N-octanal,nonanal,(E,E)-2,4-decadienal,linalool and 3-methylbutanal make significant contributions to the aroma of Mapo tofu.OAV combined with OPLS-DA shows that 22 substances(mainly are hydrocarbons,aldehydes and alcohols)screened based on VIP values are the main sources of differences in aroma among samples.The test results show that Dahongpao Zanthoxylum bungeanum from different places of origin has an important effect on the aroma of Mapo tofu.

关 键 词：大红袍花椒 麻婆豆腐 电子鼻 气相色谱-质谱联用仪(GC-MS) 气味活性值(OAV) 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]