食品科学 ›› 2017, Vol. 38 ›› Issue (24): 74-80.doi: 10.7506/spkx1002-6630-201724012

• 成分分析 • 上一篇    下一篇

花椒精油的苦味成分鉴定

丁涌波,罗东升,陈光静,阚建全   

  1. (1.西南大学食品科学学院,重庆 400715;2.重庆市农产品加工及贮藏重点实验室,重庆 400715;3.农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆 400715)
  • 出版日期:2017-12-25 发布日期:2017-12-07
  • 基金资助:
    国家自然科学基金面上项目(31371834);农业部农产品质量安全专项(GJFP201601102); 重庆市调味品产业技术体系创新团队项目

Identification of Bitter-Tasting Components in Zanthoxylum Essential Oils

DING Yongbo, LUO Dongsheng, CHEN Guangjing, KAN Jianquan   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Key Laboratory of Produce Processing and Storage, Chongqing 400715, China; 3. Laboratory of Quality & Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China)
  • Online:2017-12-25 Published:2017-12-07

摘要: 通过提取3?种青花椒(四川汉源、贵州安顺、重庆江津)和1?种红花椒(陕西韩城)的花椒精油,同时减压蒸馏分离贵州安顺产青花椒精油样2的不同馏分,采用感官评定结合气相色谱-质谱鉴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?种不同产地与品种的花椒),对其做苦味阈值与成分鉴定,通过相关性分析验证上述判断结果。向青花椒精油样2的馏分1中添加苦味嫌疑成分标准品,采用标准品回添实验并进一步确定花椒精油中的苦味成分。研究结果表明:不同品种的花椒精油的苦味阈值不同,青花椒精油的苦味阈值低于红花椒精油;青花椒精油样2经水蒸气分馏的四段馏分的苦味阈值不同;通过对20?种不同花椒精油中醇类(芳樟醇)、酮类及醇酮混合物与苦味阈值的相关性分析,发现酮类与青花椒精油的苦味相关性极显著,醇类与青花椒精油的苦味相关性显著,且醇类与酮类成分之间有苦味协同作用;高浓度的醇类会给精油带来苦味,低浓度的酮类或醇酮混合成分就能大幅度降低精油苦味阈值。

关键词: 花椒精油, 苦味成分, 气相色谱-质谱法, 相关性分析, 醇酮类

Abstract: The bitter-tasting compounds of essential oils from Zanthoxylum schinifolium Sieb.et Zucc grown in Hanyuan of Sichuan province, Anshun of Guizhou province (and its fractions separated by vacuum hydrodistillation) and Jiangjin of Chongqing municipality, and from Zanthoxylum bungeanum Maxim. grown in Hancheng of Shaanxi province were analyzed by sensory evaluation and GC-MS. A total of 20 essential oils from different species and geographical localities were subjected to evaluation of their bitterness thresholds and identification of bitter-tasting components and the results were verified by correlation analysis. The bitter-tasting components identified were further validated by addition of suspected bitter compound standards to fraction 1 of the essential oil of Anshun-grown Zanthoxylum schinifolium Sieb.et Zucc. Results showed that the bitterness threshold of essential oil varied among different Zanthoxylum species, with Zanthoxylum schinifolium Sieb.et Zucc being lower than Zanthoxylum bungeanum Maxim. The essential oil of Anshun-grown Zanthoxylum schinifolium Sieb.et Zucc was separated into four fractions with different bitterness thresholds. Correlation analysis of bitterness threshold with alcohols (linalool), ketones and their mixtures indicated that the bitterness had a highly significant correlation with ketones and a significant correlation with alcohols and that both classes of compounds synergistically contributed to the bitterness. High concentrations of alcohol gave bitter taste to the essential oil. Low concentrations of ketone or in a mixture with alcohol dramatically reduced the bitterness threshold of the essential oil.

Key words: Zanthoxylum essential oils, bitter-tasting components, gas chromatography-mass spectrometry (GC-MS), statistical analysis, alcohol and ketone

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