摘要
以藤椒为原料,通过鲜榨、閟制和CO_(2)超临界萃取3种加工工艺制备藤椒油,采用HPLC和顶空固相微萃取联合气相色谱-质谱法(headspace solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对比分析藤椒油中麻味物质和挥发性风味成分。结果表明,3种藤椒油中麻味物质均以羟基-α-山椒素为主(P<0.05),其中CO_(2)超临界萃取藤椒油中羟基-α-山椒素[(605.02±7.940)mg/g]、羟基-β-山椒素[(48.76±0.673)mg/g]及羟基-γ-山椒素[(1.58±0.004)mg/g]含量显著高于其他2种藤椒油;3种藤椒油中共鉴定出143种挥发性成分,种类及相对含量上存在差异,但主要挥发性风味成分均为芳樟醇(17.20%~30.04%)、D-柠檬烯(16.54%~20.95%)为主。麻味物质和挥发性风味成分的差异,使得3种藤椒油感官品质存在区别。该结果为藤椒油质量标准化提供品质数据基础。
In the presentwork,Zanthoxylum armatum oil was produced by freshly squeezing(FS),deep frying(DF),and CO_(2)supercritical fluid extraction(SCFE),using freshfruit of Z.armatum as raw materials.The HPLCand headspace solid-phase microextraction-gaschromatography-mass spectrometry(HS-SPME-GCMS)were used to compare and analyze the numb components and volatile components of the Z.armatum oil.Results showed that hydroxy-α-sanshool appeared as the main numb component in 3 kinds of Z.armatum oil(P<0.05).Hydroxy-α-sanshool[(605.02±7.940)mg/g],hydroxy-β-sanshool[(48.76±0.673)mg/g],and hydroxy-γ-sanshool[(1.58±0.004)mg/g]of the Z.armatum oil produced by CO_(2)SCFE were significantly higher than the other two kinds of Z.armatum oil.A total of 143 volatile components were revealed.There were differences in species and content,but the main volatile components were linalool(17.20%-30.04%)and D-limonene(16.54%-20.95%).The differences between the numb components and volatile components make the sensory qualities of the 3 kinds of Z.armatum oil different.This study provides the quality data basis for the Z.armatum oil quality standardization inthe processing industry.
作者
蒋凌燕
朱翔
赵麟
文成刚
尤霜
谢天芳
代倩
JIANG Lingyan;ZHU Xiang;ZHAO Lin;WEN Chenggang;YOU Shuang;XIE Tianfang;DAI Qian(Yaomazi Food Co.Ltd.,Hongya 620360,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第2期202-211,共10页
Food and Fermentation Industries
基金
四川省科技厅重点研发项目(2019YFN0176)。
关键词
藤椒油
麻味
挥发性风味
加工工艺
Zanthoxylum armatum oil
numb components
volatile components
processing techniques
