花椒的增香试验及其风味成分比较分析

Increasing and Comparing of Flavor Components in Zanthoxylum

通过对花椒采用不同油炸温度和时间的增香试验,结果表明油炸可以改善花椒色泽、显著提升香味,但花椒酰胺含量有所降低;温度越高则需求的油炸时间越短,花椒在170℃的条件下油炸30 s,可达到色香味俱佳的效果。GC/MS分析检测表明,油炸较佳的花椒共鉴定出34种挥发性风味化合物,其中烃类最多为18种,其次是醇类8种、酯类4种,对比未油炸花椒和焦煳花椒发现,花椒的油炸香味不能简单依据检测到的风味物质数量来评判。

Increasing flavor of Zanthoxylum was studied by frying and using different temperatures.The frying could promote the colour and flavor of Zanthoxylum,but the content of fagaramide slightly decreased.The higher the frying temperature and the shorter the frying time.The optimum conditions of Zanthoxylum frying were 30 s at a temperature of 170℃,it would contained 34 kinds of flavor components by GC/MS detecting,among them there were 18 kinds of hydrocarbons,8 kinds of alcohols,4 kinds of esters.The number of flavor components in Zanthoxylum by GC/MS could not completely indicated aroma quality according to the flavor comparison of fried and non-fried Zanthoxylum.