食品与发酵工业 >

2024 , Vol. 50 >Issue 24: 298 - 303

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038533

分析与检测

不同地区红花椒果皮的苦味物质分析

  • 王璐 ,
  • 李爱君 ,
  • 段萍 ,
  • 彭小伟 ,
  • 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),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(阚建全教授为通信作者,E-mail:kanjianquan@163.com)

收稿日期: 2024-01-09

  修回日期: 2024-02-04

  网络出版日期: 2024-12-30

基金资助

国家自然科学基金项目(32072341);重庆市技术创新与应用发展专项重点项目(CSTB2023TIAD-KPX0031);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(CQMAITS05)

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Analysis of bitter compounds in red huajiao (Zanthoxylum bungeanum Maxim.) peels from different regions

  • WANG Lu ,
  • LI Aijun ,
  • DUAN Ping ,
  • PENG Xiaowei ,
  • 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: 2024-01-09

  Revised date: 2024-02-04

  Online published: 2024-12-30

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摘要

花椒麻感强烈、香气独特,被广泛应用于各地菜肴和食品加工中,但同时存在苦味问题。红花椒种植面积和产量大,为明确不同地区红花椒果皮苦味品质差异,以20种不同地区红花椒果皮为研究对象,采用HPLC和氨基酸自动分析仪对花椒果皮苦味物质进行含量测定。研究结果表明,苦味物质在20个地区红花椒果皮中均有分布,含量存在差异。大部分地区槲皮素和熊果苷是主要的苦味物质,含量分别为0.127~1.200 mg/g、0.451~1.918 mg/g。进一步利用聚类分析可将不同地区红花椒果皮聚为五类,通过偏最小二乘判别分析结合变量重要性投影值筛选出异槲皮苷、槲皮素和异鼠李素是不同类别红花椒果皮的关键差异苦味物质。该研究可为红花椒果皮质量控制提供一定数据基础。

关键词： 红花椒; 不同地区; 苦味物质

本文引用格式

王璐 , 李爱君 , 段萍 , 彭小伟 , 阚建全 . 不同地区红花椒果皮的苦味物质分析[J]. 食品与发酵工业, 2024 , 50(24) : 298 -303 . DOI: 10.13995/j.cnki.11-1802/ts.038533

Abstract

Huajiao (Zanthoxylum bungeanum), known for its strong pungency and unique aroma, is widely employed in regional cuisines and food processing.However, its development is hindered by its obvious bitter taste.Red huajiao (Zanthoxylum bungeanum Maxim.) has extensive cultivation and production.To compare the bitterness difference in red huajiao peels from different regions, this study focused on 20 distinct regions of red huajiao peels and used HPLC and amino acid autoanalyzer to analyze bitter compounds contents.Results showed that bitter substances were distributed in the red huajiao peels from 20 regions, and the content was different.Quercetin and arbutin were the main bitter substances in most areas, with the contents of 0.127-1.200 mg/g and 0.451-1.918 mg/g, respectively.Hierarchical cluster analysis (HCA) categorized 20 regions into five distinct classes based on bitter compounds composition and contents.Isoquercitrin, quercetin, and isorhamnetin were important bitter compounds influencing the classification of red huajiao peels into different clusters, and they were screened through combined partial least squares discrimination anlysis (PLS-DA) with variable importance in project (VIP).This study establishes a foundational data set for quality control purposes of red huajiao peels.

Key words： red huajiao (Zanthoxylum bungeanum Maxim.); different regions; bitter compounds

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