食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 299 - 305

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036925

分析与检测

不同产区花椒油的麻感特征差异研究

  • 段萍 ,
  • 冯西娅 ,
  • 李爱君 ,
  • 王洪伟 ,
  • 阚建全
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(农业农村部农产品贮藏保鲜质量安全风险评估实验室,重庆,400715)
    3(中匈食品科学合作研究中心,重庆,400715)
    4(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者：硕士研究生(王洪伟副教授和阚建全教授为共同通信作者,E-mail:wanghwscr@126.com;kanjianquan@163.com)

收稿日期: 2023-07-29

  修回日期: 2023-09-05

  网络出版日期: 2024-08-21

基金资助

重庆市现代山地特色高效农业产业技术体系创新团队建设计划项目“调味品产业技术体系创新团队”(2021【06】号);重庆市调味品产业种植环节关键技术研究与应用(渝农发〔2022〕164号)

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Evaluation of pungency characteristic of pepper (Zanthoxylum bungeanum) oils from different production areas

  • DUAN Ping ,
  • FENG Xiya ,
  • LI Aijun ,
  • WANG Hongwei ,
  • KAN Jianquan
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs, Chongqing 400715, China)
    3(Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China)
    4(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2023-07-29

  Revised date: 2023-09-05

  Online published: 2024-08-21

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摘要

采用感官分析方法—时间-强度法(time intensity, TI)和定量描述分析法(quantitative descriptive analysis, QDA),结合HPLC,对8种不同产区的花椒油的麻感特征及麻味物质进行了测定。TI结果展示了花椒油的时间动态特性,ZAO1样品具备最高的麻感强度(intensity of maximum, Imax)和曲线下面积(area under the curve, AUC)。Imax与AUC之间呈现出较好的正相关性。QDA结果揭示了不同产区花椒油的麻感属性差异,其中麻木感、振动感、垂涎感在ZAO1样品中表现突出,而在ZBO4样品中表现最弱;灼热感在ZAO2样品中表达最为强烈。HPLC测定结果显示,不同产区的花椒油的麻味物质组成及含量存在显著性差异。进一步偏最小二乘回归(partial least squares regression, PLSR)分析表明,羟基-α-山椒素(hydroxy-α-sanshool, HαSS)是影响麻木感、振动感和垂涎感的关键物质。此外,麻木感、振动感和垂涎感之间呈现出较好的正相关性。该结果初步揭示了花椒油中麻感特征差异及其与麻味物质的关联性,为我国花椒油的品质监控提供实验数据和理论基础。

关键词： 花椒油; 不同产区; 麻感特征; 感官分析; 麻味物质

本文引用格式

段萍 , 冯西娅 , 李爱君 , 王洪伟 , 阚建全 . 不同产区花椒油的麻感特征差异研究[J]. 食品与发酵工业, 2024 , 50(15) : 299 -305 . DOI: 10.13995/j.cnki.11-1802/ts.036925

Abstract

Eight pepper oil samples soured from different production areas were analyzed for their pungency characteristics and numbing substances by using sensory analysis methods [time intensity (TI) and quantitative descriptive analysis (QDA)], combined with HPLC.The TI results provided insights into the time-dynamic properties of the pepper oils, with the ZAO1 sample exhibiting the highest area under the curve (AUC) and intensity of maximum (Imax).Additionally, the Imax and AUC displayed a good positive correlation.QDA results revealed noticeable differences in the pungency sensation attributes of pepper oils among various production areas.Notably, the ZAO1 sample was characterized by pronounced “numbness”, “vibration”, and “salivation” sensations, while the ZBO4 sample showed the weakest intensity of these attributes, and the “burning” sensation was the strongest in the ZAO2 sample.The HPLC results indicated that there were significant differences in the content of sanshools in pepper oils from different production areas.Further partial least squares regression (PLSR) analysis identified hydroxy-α-sanshool (HαSS) as the key substance influencing the “numbness”, “vibration”, and “salivation” sensations.In addition, a positive correlation was observed among “numbness”, “vibration”, and “salivation”.These findings provided preliminary insights into the pungency characteristics of pepper oils and their correlation with numbing substances, thereby offering valuable experimental data and a theoretical basis for the quality monitoring of pepper oil in China.

Key words： pepper (Zanthoxylum bungeanum) oil; different production areas; pungency characteristic; sensory analysis; numbing substances

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