红花椒风味品质的影响因素研究

Research on Factors Influencing Flavor and Quality of Zanthoxylum bungeanum Maxim.

目的:考察温度、光照、氧气3个因素对红花椒风味物质的综合影响。方法:采用HPLC测定不同影响因素下花椒中羟基-α-山椒素、羟基-β-山椒素、羟基-γ-山椒素、羟基-ε-山椒素等麻味物质含量;采用GC测定不同影响因素下花椒中芳樟醇、柠檬烯、乙酸芳樟酯等香味物质含量;采用极坐标对不同因素对风味物质的影响进行综合强度分析。结果:4℃和25℃时麻味物质含量高且差异较小,4℃时香味物质含量最高;遮光条件下麻味和香味物质含量保存最佳;隔氧条件下,随着储存时间的延长,麻味和香味物质损失较慢;结合强度分析图得出红花椒受到影响的因素主要包括氧气、温度和光照,其中氧气对其影响最显著。结论:对红花椒风味品质的影响因素按照重要性排序为氧气>温度>光照,隔氧、遮光、4℃是最佳条件。该研究为花椒调味品加工、运输和储存提供了参考依据。

Objective:The effects of temperature,light and oxygen on the flavor substances of Zanthoxylum bungeanum Maxim.are investigated.Methods:HPLC is used to determine the content of hydroxy-α-sanshool,hydroxy-β-sanshool,hydroxy-γ-sanshool and hydroxy-ε-sanshool in Zanthoxylum bungeanum Maxim.under different influencing factors.The content of linalool,limonene and linalool acetate in Zanthoxylum bungeanum Maxim.under different influencing factors is determined by GC.Comprehensive strength analysis of the effects of different factors on flavor substances are carried out by the polar coordinate.Results:The content of numb-taste substances is high at 4℃and 25℃and the difference is little.The content of aroma substances is the highest at 4℃.Under the shading condition,the content of numb-taste and aroma substances is best preserved.Under the condition of oxygen isolation,the loss of numb-taste and aroma substances is slower with the extension of storage time.Combined with the strength analysis diagram,it is concluded that the influencing factors of Zanthoxylum bungeanum Maxim.mainly include oxygen,temperature and light,among which,oxygen has the most significant effect.Conclusion:According to importance,the order of factors influencing the flavor and quality of Zanthoxylum bungeanum Maxim.is oxygen>temperature>light,and oxygen isolation,shading and 4℃are the best conditions.This study has provided references for processing,transportation and storage of Zanthoxylum bungeanum Maxim.seasoning.