花椒水煮过程麻味变化评价研究

Study on Numbing Taste Changes of Chinese Prickly Ash during Boiling

为探究花椒水煮过程中麻味变化趋势,以花椒水煮溶液为研究对象,利用紫外分光光度计、电子舌及感官评价3种方法,采用方差分析、相关性分析、主成分分析等数据分析手段,探究花椒酰胺含量在水煮过程中的变化情况,以及探索各评价方法的相关性。结果表明:水煮过程中花椒麻味总溶出量随着水煮时间加长而增加,感官麻味强度值与花椒酰胺含量值有一致性。电子舌雷达图及主成分分析能够较好地反映花椒水煮溶液的总体风味变化,将不同水煮时间溶液的麻味进行区分。通过相关性分析,得出电子舌能够较好地进行花椒水煮溶液的麻味鉴别,电子舌探头CA(0.868)、HA(0.704)和BA(0.757)相关系数均大于0.7呈高度相关,说明该3根探头能够较好地反映人体感官对于麻味的感受。

To explore Chinese prickly ash water numb-taste change process in the solution and the relationship between the various evaluation methods,Chinese prickly ash water solution as the research object,using UV spectrophotometer,electronic tongue in combination with sensory evaluation,using analysis of variance,correlation analysis and principal component analysis method,to explore the Chinese prickly ash amide content in the process of water changes.The results showed that the total dissolution of numb-taste of Chinese prickly ash increased with the length of boiling time.The electronic tongue radar map and principal component analysis can well reflect the overall flavor change of the boiled solution of Chinese prickly ash and distinguish the numbing taste of the solution with different boiling times.Through correlation analysis,it was concluded that the electronic tongue could better identify the numb-taste of the boiled solution of Chinese prickly ash,and the correlation coefficients of CA(0.868),HA(0.704) and BA(0.757) were all higher than 0.7,indicating that the three probes could better reflect the perception of numb-taste of human senses.