不同产区花椒油的椒麻感官特性及物质组成

doi:10.7506/spkx1002-6630-20210507-045

食品科学 ›› 2022, Vol. 43 ›› Issue (8): 281-287.doi: 10.7506/spkx1002-6630-20210507-045

• 成分分析 • 上一篇

不同产区花椒油的椒麻感官特性及物质组成

高夏洁，钟葵，赵镭，高海燕，史波林，汪厚银，王思思

（1.中国标准化研究院农业食品标准化研究所，北京 102200；2.上海大学生命科学学院，上海 200444）

发布日期:2022-04-26
基金资助:
市场监管总局科技计划项目（2019MK117）；公益性科研院所基本科研业务费专项（562018Y-5983）； “十三五”国家重点研发计划重点专项（2017YFD0400101）

Sensory Numb Taste Characteristics and Numb Taste-Active Components of Pepper Oil Produced in Different Areas of China

GAO Xiajie, ZHONG Kui, ZHAO Lei, GAO Haiyan, SHI Bolin, WANG Houyin, WANG Sisi

(1. Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China; 2. School of Life Sciences, Shanghai University, Shanghai 200444, China)

Published:2022-04-26

摘要/Abstract

摘要： 以17 种不同产地红花椒为原料，油炸法制取花椒油，采用感官评价和高效液相色谱法测定花椒油麻感强度的时间动态曲线和呈麻物质含量及组成，进一步采用偏最小二乘判别分析及系统聚类分析研究不同产区花椒油的麻感特征及差异。结果表明：不同产区花椒油的麻感特征及呈麻物质组成差异显著（P＜0.05），甘肃伏椒、棉椒及四川茂县、汶川的花椒油样品聚为1 类，四川南椒的花椒油样品聚为1 类，陕西、山西、河北大红袍聚为1 类，山东莱芜大、小颗粒未知品种花椒制取的花椒油聚为1 类。相关研究旨在为花椒油麻感风味数据库提供基础理论支持，为市售花椒油依据麻感特征产地溯源提供基础数据参考。

关键词: 热炸花椒油；不同产区；时间-强度法；高效液相色谱；偏最小二乘判别分析

Abstract: Pepper (Zanthoxylum bungeanum) oil was produced by deep-frying using 17 Chinese red pepper samples from different geographical origins as raw materials, and sensory evaluation and high performance liquid chromatography-mass spectrometry (HPLC-MS) were used to determine the temporal dynamic curves of numb taste intensity and the content and composition of numb taste-active substances, respectively. The numb taste characteristics of pepper oil from different production areas were investigated by partial least squares-discriminant analysis (PLS-DA) and systematic cluster analysis (CA). The results showed that the numb taste characteristics and the composition of numb taste-active components of pepper oil from different production areas were significantly different (P < 0.05). In addition, the 17 oil samples were clustered into four clusters. Cluster I included the cultivars Fujiao and Mianjiao from Gansu, and Dahongpao from Maoxian and Wenchuan of Sichuan. Cluster II included the cultivar Nanjiao from Sichuan. Cluster III included the cultivar Dahongpao from Shaanxi, Shanxi and Hebei. Cluster IV included small- and large-sized peppers from unknown cultivars.

Key words: deep-fried Zanthoxylum bungeanum oil; different production areas; time-intensity curve; high performance liquid chromatography; partial least squares-discriminant analysis

中图分类号:

TS201

高夏洁，钟葵，赵镭，高海燕，史波林，汪厚银，王思思. 不同产区花椒油的椒麻感官特性及物质组成[J]. 食品科学, 2022, 43(8): 281-287.

GAO Xiajie, ZHONG Kui, ZHAO Lei, GAO Haiyan, SHI Bolin, WANG Houyin, WANG Sisi. Sensory Numb Taste Characteristics and Numb Taste-Active Components of Pepper Oil Produced in Different Areas of China[J]. FOOD SCIENCE, 2022, 43(8): 281-287.

[1]	姜子涛. 不同类型食醋的香气特征及挥发性成分分析[J]. 食品科学, 0, (): 0-0.
[2]	何晓婷陈子键黄松肖泽苗刘佳钟敏王弘沈玉栋徐振林. 基于纳米抗体的胶体金免疫层析法快速检测蔬菜中的腐霉利[J]. 食品科学, 0, (): 0-0.
[3]	林佳钰黄才欢郑洁刘付欧隽滢周华胡嘉漫欧仕益. 氨基酸同时消除甲醛和乙二醛的机理及消减产物的细胞毒性[J]. 食品科学, 0, (): 0-0.
[4]	高夏洁钟葵赵镭高海燕史波林汪厚银王思思. 我国不同产区花椒油的椒麻感官特性及物质组成[J]. 食品科学, 0, (): 0-0.
[5]	吴思宇徐阳熊思慧潘思轶. 超高压和热处理对低糖柑橘酱品质及流变特性的影响[J]. 食品科学, 0, (): 0-0.
[6]	张琪朱丹牛广财颜飞翔魏文毅朱磊王思溥. 高通量测序分析沙棘酵素自然发酵过程中细菌多样性[J]. , 0, (): 0-0.
[7]	何胜华孔星星周三九邓乾春. 胶束化和碱溶酸沉提取羽扇豆蛋白的物化特性[J]. 食品科学, 0, (): 0-0.
[8]	王越王愈. 基于气相离子迁移色谱法对不同方式处理黑枣的挥发性成分分析[J]. 食品科学, 0, (): 0-0.
[9]	李华韬张巧智倪皓洁王彦波刘福奇傅玲琳. 食源性晚期糖基化终末产物检测技术研究进展[J]. 食品科学, 0, (): 0-0.
[10]	张铁华孟玲玲赵凤. 毒素-抗毒素系统对微生物活的非可培养状态形成研究进展[J]. 食品科学, 0, (): 0-0.
[11]	王琳黄永光. 环境因子对茅台镇不同轮次酿造环境细菌群落结构多样性的影响[J]. 食品科学, 0, (): 0-0.
[12]	秦雅莉赵笑颍沈圆圆于福田刘小玲. 酸笋中具有抗炎活性乳酸菌的筛选及鉴定[J]. 食品科学, 0, (): 0-0.
[13]	杨正丽刘君丽钱科蕾刘玺杨隽洪新宇. 人参果汁浓缩液对免疫低下小鼠免疫功能的影响[J]. 食品科学, 0, (): 0-0.
[14]	魏黎阳张九凯陈颖. 不同哺乳动物乳的营养成分及生物活性研究进展[J]. 食品科学, 0, (): 0-0.
[15]	武琳霞李玲张国光姜冬梅欧阳喜辉王蒙. 基于主成分分析及聚类分析的不同产地冬枣品质特性分析[J]. , 0, (): 0-0.

不同产区花椒油的椒麻感官特性及物质组成

Sensory Numb Taste Characteristics and Numb Taste-Active Components of Pepper Oil Produced in Different Areas of China

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价