9种花椒麻味物质比较分析

Comparative Analysis of Spicy Components in NineVarieties of Zanthoxylum bungeanum

以9个不同花椒品种的果皮为试验材料,采用高效液相色谱技术及感官评价法对9种花椒的麻味物质进行了定性定量分析。结果表明,9种花椒麻味物质相对含量差异显著,9种花椒的麻味物质主要有羟基-ε-山椒素、羟基-α-山椒素、羟基-β-山椒素和羟基-γ-山椒素4类,其含量分别为33 085.31~322 171.66 mg/kg、32 439.24~67 905.09 mg/kg、675.17~4 961.04 mg/kg和2.08~15 152.10 mg/kg,其中,羟基-ε-山椒素含量远高于其他3种麻味物质。9种花椒麻味物质总量从大到小依次为:遵义红花椒4号(ZBM6)、韩城狮子头(ZBM9)、遵义红花椒3号(ZBM5)、遵义红花椒1号(ZBM3)、遵义红花椒2号(ZBM4)、贵定红花椒(ZBM7)、江津九叶青(ZBM1)、汉源大红袍(ZBM8)、四川藤椒(ZBM2)。ZBM6麻味物质总量及羟基-ε-山椒素含量均为最高。通过系统聚类分析、感官评价及麻味物质结构与花椒麻味特征差异分析,9种花椒麻味特征既有相似性,又有差异性。9种花椒样品中,含量最高的均为羟基-ε-山椒素,对花椒麻感的影响最大,高含量的羟基-ε-山椒素可以作为区分这几种花椒的麻味特征物质。在9种花椒中,ZBM6的麻味强度最强、感官效果最佳,麻香味显著优于其他8种花椒,其次为ZBM9,其中羟基-ε-山椒素对ZBM6和ZBM9的麻味和麻香味特征风味形成具有重要的作用。

The high performance liquid chromatography and the sensory evaluation were used to qualitatively and quantitatively analyze the numb-taste substances of 9 kinds of Zanthoxylum bungeanums.The results showed that the numb-taste substance of 9 kinds of Zanthoxylum bungeanums mainly included hydroxy-ε-sanshool,hydroxy-α-sanshool,hydroxy-β-sanshool and hydroxy-γ-sanshool,the contents of which were 33085.31-322171.66 mg/kg,32439.24-67905.09 mg/kg,675.17-4961.04 mg/kg and 2.08-15152.10 mg/kg.The content of hydroxy-ε-sanshool was much higher than the other 3 kinds of numb-taste substances,the relative content of numb taste-active components of 9 kinds of Zanthoxylum bungeanums were significantly different,from the largest to the smallest:Zunyi red Zanthoxylum bungeanums No.4(ZBM6)>Hancheng Zanthoxylum bungeanums(ZBM9)>Zunyi red Zanthoxylum bungeanums No.3(ZBM5)>Zunyi red Zanthoxylum bungeanums No.1(ZBM3)>Zunyi red Zanthoxylum bungeanums No.2(ZBM4)>Guiding red Zanthoxylum bungeanums(ZBM7)>Jiangjin green Zanthoxylum bungeanums(ZBM1)>Hanyuan Zanthoxylum bungeanums(ZBM8)>Sichuan rattan pepper(ZBM2).The total amount of numb-taste substances and the content of hydroxy-ε-sanshool in ZBM6 were the highest.Through systematic cluster analysis,sensory evaluation and difference analysis of the structure of numb-taste substances and the numb-taste characteristics of Zanthoxylum bungeanums,the numb-taste characteristics of 9 kinds of Zanthoxylum bungeanums had both similarities and differences.Among the 9 kinds of Zanthoxylum bungeanum samples,the highest content was hydroxy-ε-sanshool,which had a greater influence on the tingling sensation.The high content of hydroxy-ε-sanshool could be used as a characteristic substance to distinguish the numb taste of these kinds of Zanthoxylum.Among the 9 kinds of Zanthoxylum,ZBM6 had the strongest numb-taste intensity and the best sensory effect.The numb-taste of ZBM6 was significantly better than that of the other 8 kinds of Z.bungeanum,followed by ZBM9.Among them,hydroxyl-ε-sanshool played an important role in the formation of numb-taste and numb-taste characteristic flavor of ZBM6 and ZBM9.