【摘要】：通過提取3種青花椒(四川漢源、貴州安順、重慶江津)和1種紅花椒(陜西韓城)的花椒精油,同時減壓蒸餾分離貴州安順產(chǎn)青花椒精油樣2的不同餾分,采用感官評定結(jié)合氣相色譜-質(zhì)譜鑒定的方法初步分析出花椒精油中的苦味成分。提取一批花椒精油(20種不同產(chǎn)地與品種的花椒),對其做苦味閾值與成分鑒定,通過相關(guān)性分析驗證上述判斷結(jié)果。向青花椒精油樣2的餾分1中添加苦味嫌疑成分標準品,采用標準品回添實驗并進一步確定花椒精油中的苦味成分。研究結(jié)果表明:不同品種的花椒精油的苦味閾值不同,青花椒精油的苦味閾值低于紅花椒精油;青花椒精油樣2經(jīng)水蒸氣分餾的四段餾分的苦味閾值不同;通過對20種不同花椒精油中醇類(芳樟醇)、酮類及醇酮混合物與苦味閾值的相關(guān)性分析,發(fā)現(xiàn)酮類與青花椒精油的苦味相關(guān)性極顯著,醇類與青花椒精油的苦味相關(guān)性顯著,且醇類與酮類成分之間有苦味協(xié)同作用;高濃度的醇類會給精油帶來苦味,低濃度的酮類或醇酮混合成分就能大幅度降低精油苦味閾值。
[Abstract]:The essential oils of three kinds of green pepper (Hanyuan, Sichuan, Anshun, Chongqing Jiang Jin) and one kind of red pepper (Hanchi, Shaanxi) were extracted and separated from different fractions of essential oil sample 2 of green pepper by vacuum distillation. The bitter components in Zanthoxylum bungeanum essential oil were analyzed by sensory evaluation and gas chromatography-mass spectrometry. A batch of Zanthoxylum bungeanum essential oil (20 different origin and variety of Zanthoxylum bungeanum L.) was extracted, its bitter threshold value and components were identified, and the above judgment results were verified by correlation analysis. The suspected bitter components were added to the distillates 1 of essential oil sample 2 of green pepper, and the bitter components in the essential oil of prickly ash were further determined by adding the standard sample to the experiment and further determining the bitter components in the essential oil of Zanthoxylum bungeanum L. The results showed that the bitter threshold of the essential oil of Zanthoxylum bungeanum was different, the threshold of bitter taste of the essential oil of Zanthoxylum bungeanum was lower than that of the essential oil of Red Zanthoxylum bungeanum, and the bitter threshold of the four-stage distillate of the essential oil of Zanthoxylum bungeanum was different. Through the correlation analysis of alcohol (linalool), ketone and mixture of ketone and bitter taste threshold in 20 kinds of essential oils of Zanthoxylum bungeanum L., it was found that the correlation between ketones and the bitter taste of the essential oil of blue pepper was very significant, and that between alcohols and the essential oil of prickly ash was significant. There was a bitter synergistic effect between alcohols and ketones. High concentrations of alcohols bring bitter taste to essential oils, and low concentrations of ketones or alcohol-ketones can significantly reduce the bitter threshold of essential oils.
【作者單位】： 西南大學食品科學學院;重慶市農(nóng)產(chǎn)品加工及貯藏重點實驗室;農(nóng)業(yè)部農(nóng)產(chǎn)品貯藏保鮮質(zhì)量安全風險評估實驗室(重慶);
【基金】：國家自然科學基金面上項目(31371834) 農(nóng)業(yè)部農(nóng)產(chǎn)品質(zhì)量安全專項(GJFP201601102) 重慶市調(diào)味品產(chǎn)業(yè)技術(shù)體系創(chuàng)新團隊項目
【分類號】：O657.63;TS264.3

【相似文獻】

相關(guān)期刊論文 前2條

1 陸懋蓀,尹佩玉,李丹爾,胡永明,劉心同;花椒精油成分的GC/MS分析[J];山東化工;1998年05期

2 宋蓉;賈曉娟;邵彥春;;花椒精油的提取、抗菌活性研究及GC-MS分析[J];中國農(nóng)學通報;2014年21期

，

本文編號：2420864