摘要
本实验以花椒、花椒精油为研究对象,以紫外分光光度计为检测仪器,分析两种麻味物质检测方法之间的差异,同时研究检测过程中过滤膜和过筛对花椒麻味物质检测的影响。结果表明,在两种麻味物质的检测方法中,过滤膜和过筛对于不同基质均无显著影响;两种方法对花椒精油的麻味物质检测无显著差异,对花椒颗粒、花椒粉有显著差异;两种检测方法的检测结果相关性良好,因此认为均可采用两种方法对麻味物质含量进行检测,但需进一步调节折算系数以达到两种方法检测结果的一致性。本研究为麻味物质检测方法间比对应用提供了一种新的思路。
This experiment takes Zanthoxylum bungeanum and Zanthoxylum bungeanum essential oil as the research objects,and uses the UV spectrophotometer as the detection instrument to analyze the difference between the two methods of detecting numb-taste substances.At the same time,the influence of used or not the filter and sifter on the detection of numb-taste substances was investigated.The results show that,in the two detection methods of numb-taste substances,used or not filter and sifter have no significant effect.The two methods have no significant different on the detection of numb-taste substances in Zanthoxylum bungeanum essential oil,but have a significant different on Zanthoxylum bungeanum granules and Zanthoxylum bungeanum powder.The detection results of the two detection methods have a good correlation,so it is believed that both methods can detect the content of numb-taste substances.The conversion coefficient needs to be further adjusted to achieve the detection results of the two methods consistency.This study provides a new idea for the comparison and application of different numb-taste substances detection methods.
作者
王朝辉
彭敏
郑维兴
杨延康
刘应琪
靳泽荣
WANG Chaohui;PENG Min;ZHENG Weixing;YANG Yankang;LIU Yingqi;JIN Zerong(Sichuan Minen Testing Technology Co.,Ltd.,Chengdu 610000,China;Chengdu Shengen Biotechnology Co.,Ltd.,Chengdu 610000,China)
出处
《食品安全导刊》
2022年第30期78-84,共7页
China Food Safety Magazine
关键词
花椒
麻味物质
方法对比
Zanthoxylum bungeanum
numb-taste substances
method comparison
