花椒油在贮藏过程中麻味强度及麻味物质的变化研究

Change of Tingling Intensity and Alkylamides in Zanthoxylum bungeanum Oil during Storage

为了定量评价花椒油在不同贮藏条件下麻味强度及麻味物质含量的变化,将避光和透光包装的花椒油分别置于4℃和25℃下进行贮藏,3个月后测定其麻味强度及麻味物质含量。采用有机溶剂提取和HPLC法定量分析贮藏前后花椒油中麻味物质含量,同时采用Half-tongue检验测定花椒油在人体中的检测阈值,计算得出稀释倍数来表征花椒麻味强度,并进一步采用唾液分泌实验对麻味强度的定量方法进行修正。结果表明:贮藏3个月后,采用透光包装、25℃常温保藏的花椒油的麻味物质减少了27.60%,麻味强度降低了24.84%,变化最明显;而避光包装、4℃低温保藏的花椒油麻味物质减少了17.3%,麻味强度没有变化。贮藏过程中麻味物质同分异构体之间发生了转化,且温度及光照会加速转化过程。该研究为科学研究花椒油贮藏特性提供了参考。

To evaluate the changes of tingling intensity and alkylamides in Zanthoxylum bungeanum oil stored in different conditions, the transparent packed and light avoiding packed oils are stored in 4 ℃ and 25 ℃ respectively for 3 months. Alkylamide content of Zanthoxylum bungeanum oil is firstly extracted by organic solvent and then determined by HPLC, and detect Zanthoxylum bungeanurn oil＇s detection threshold in human body through half-tongue test. Furthermore, tingling intensity of Zanthoxylurn bungeanum oil by salivation experiment is used as the modification. The results indicate that alkylamide content of the oil placed under 25 ℃ and light conditions is reduce by 27.60%, and the tingling intensity is reduced by 24.84~ after 3 months,which is the most significant change. The alkylamide content of the oil placed in 4 ℃ and light avoiding is reduced by 17.3%, but its tingling intensity has no difference compared with the initial. In the storage process,there is a transformation betueen the anesthetic and the isomer. Besides, temperature and light could accelerate the transformation process. The study can provide references for the storage of Zanthoxylum bungeanum oil.