不同储藏方式对临夏刺椒麻味物质含量的影响

Effects of Different Storage Methods on the Content of Numb-taste Components in Linxia Zanthoxylum bungeanum Maxim

旨在探究不同条件下临夏刺椒麻味物质损失最少的最佳保存模式。以甘肃省临夏地区的本土原生刺椒为实验材料,将新鲜刺椒以不同储藏温度,不同颗粒大小,不同储藏材料及方式进行储藏试验,利用高效液相色谱法测定临夏刺椒中麻味物质的主要成分,及在不同保存条件下麻味物质浓度的变化。检测显示临夏刺椒主要成分有:羟基-α-山椒素38.19 mg/g,羟基-β-山椒素2.45 mg/g,青花椒碱含量未检出,由此可知临夏刺椒麻味物质主要为羟基-α-山椒素与羟基-β-山椒素二者含量之和。通过对麻味物质在不同保存条件下的变化分析,表明整粒花椒比碎花椒更易保存;温度与刺椒麻味物质含量呈显著负相关。在同样的温度条件下,花椒麻味物质保存效果为:铝箔袋真空包装>非真空铝箔袋包装>真空玻璃容器包装>非真空塑料瓶包装>非真空常规塑料袋包装。

The project studied the preservation mode of Linxia Zanthoxylum bungeanum Maxim with the least loss of numb-taste components under different conditions.The native Zanthoxylum bungeanum Maxim in Linxia of Gansu Province was used as the experimental material.The main components and the change of the concentration of numb-taste substance of Zanthoxylum bungeanum Maxim at different storage temperatures,of different particle sizes,with different storage materials and under different storage methods were analyzed by high performance liquid chromatography.The results showed that the main components were:hydroxy-α-sanshool of 38.19 mg/g and hydroxy-β-sanshool of 2.45 mg/g,and schinifoline was not detected.The numbtaste components of Linxia Zanthoxylum bungeanum Maxim were mainly the sum of the above two substances.The results also showed that whole prickly ash was easier to be preserved than broken prickly ash.Temperature was negatively correlated with numb-taste substance content of Zanthoxylum bungeanum Maxim.Under the same temperature,the preservation effect on Zanthoxylum bungeanum Maxim numb-taste components was as follows:vacuum aluminum foil bag>non-vacuum foil bag>vacuum glass bottle>non-vacuum plastic bottle>non-vacuum conventional plastic bag.