食品与发酵工业 >

2025 , Vol. 51 >Issue 20: 309 - 315

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042798

研究报告

辣椒油树脂对清油火锅风味特征的影响

  • 王斯源 ,
  • 白欣雨 ,
  • 高兴 ,
  • 宋焕禄
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  • (北京工商大学 食品与健康学院,北京,100048)
第一作者:硕士研究生(宋焕禄教授为通信作者,E-mail:songhl@th.btbu.edu.cn)

收稿日期: 2025-03-21

  修回日期: 2025-05-30

  网络出版日期: 2025-10-27

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Impact of capsicum oleoresin on flavor characteristics of clear oil hot pot

  • WANG Siyuan ,
  • BAI Xinyu ,
  • GAO Xing ,
  • SONG Huanlu
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  • (School of Food and Health, Beijing Technology and Business University, Beijing 100048, China)

Received date: 2025-03-21

  Revised date: 2025-05-30

  Online published: 2025-10-27

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摘要

为研究辣椒油树脂对清油火锅的影响,分别制作辣椒油树脂添加量0%、0.6%、1.2%、1.8%、2.5%(质量分数)的清油火锅底料样品,采用全二维气相色谱-嗅闻-质谱技术和高效液相色谱-二极管阵列检测器分析技术全面分析了辣椒油树脂添加后清油火锅底料的风味变化,并结合正交偏最小二乘法判别分析了辣椒油树脂对清油火锅底料挥发性化合物的影响。结果表明,共检测出80种挥发性化合物,22种萜烯类化合物、22种醛类化合物、16种醇类化合物、10种酯类化合物、8种酮类化合物、2种其他化合物。随着辣椒油树脂的添加各种类挥发性化合物含量明显增加,但在辣味物质方面只对辣椒素含量影响较大。感官结果进一步证实,辣椒油树脂添加可以有效增强清油火锅底料的风味。该研究为优化清油火锅底料风味提供了科学依据,具有重要的应用价值。

关键词： 辣椒油树脂; 清油火锅底料; 全二维气相色谱-嗅闻-质谱; 高效液相色谱-二极管阵列检测器; 正交偏最小二乘判别分析

本文引用格式

王斯源 , 白欣雨 , 高兴 , 宋焕禄 . 辣椒油树脂对清油火锅风味特征的影响[J]. 食品与发酵工业, 2025 , 51(20) : 309 -315 . DOI: 10.13995/j.cnki.11-1802/ts.042798

Abstract

This study investigated the impact of capsicum oleoresin on the flavor profile of clear oil hot pot seasoning.Samples of clear oil hotpot base with 0%, 0.6%, 1.2%, 1.8%, 2.5% of capsicum oleoresin were prepared respectively, and the flavor changes of clear oil hot pot seasoning after capsicum oleoresin addition were comprehensively analyzed by two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS) and high-performance liquid chromatography-diode array detection (HPLC-DAD), and the effect of capsicum oleoresin on the volatile compounds of clear oil hot pot seasoning was analyzed by combining with the orthogonal partial least squares discriminant analysis (OPLS-DA).Results showed that 80 volatile compounds were detected, including 22 terpenoids, 22 aldehydes, 16 alcohols, 10 esters, 8 ketones, and 2 other compounds.With the addition of capsicum oleoresin, there was an increase in the content of various types of volatile compounds, with a notable impact on capsaicin levels, which were critical for spiciness.Combined with the sensory results, it was confirmed that the addition of chili oil resin could effectively enhance the flavor of clear oil hotpot base.The findings suggest that capsicum oleoresin can be strategically used to improve the sensory qualities of hot pot seasoning, offering valuable insights for the food industry.

Key words： capsicum oleoresin; clear oil hot pot seasoning; comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS); high-performance liquid chromatography-diode array detection (HPLC-DAD); orthogonal partial least squares discriminant analysis (OPLS-DA)

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