摘要
文章在已有的火锅底料配方的基础上,以药食同源中药材栀子、玉竹、余甘子、荷叶和甘草为主要原料,以鲜藤椒、豆豉、豆瓣酱、干辣椒和香辛料等为辅料制作药膳火锅底料,并研究其挥发性成分。通过单因素试验和正交试验,确定了药膳火锅底料的最佳配方:600 g火锅底料中含栀子7.5 g、玉竹5.0 g、余甘子9.5 g、荷叶10.0 g。采用水蒸气蒸馏法提取火锅底料的挥发性风味成分,气相色谱-质谱联用法(GC-MS)检出挥发性风味成分共37种,其中烃类化合物15种,醇类化合物7种,酯类化合物5种,醛类化合物5种,醚类化合物2种,酮类化合物1种,酚类化合物2种。其中前3种主要成分及其含量为芳樟醇40.57%、柠檬烯15.02%、茴香脑12.64%。在此条件下研制的药膳火锅底料油水红润,分层明显,无中药苦味,咸淡适中,浓郁鲜香。
In this paper,on the basis of the existing hot pot seasoning formula,with Chinese medicinal materials such as Gardenia jasminoides Ellis.,Polygonatum odoratum Druce.,Phyllanthus emblica Linn.,lotus leaves and Glycyrrhiza uralensis Fisch.from medicinal and edible plants as the main raw materials,fresh vine pepper,fermented soya beans,bean paste,dried chili and spices as the auxiliary materials,medicinal hot pot seasoning is made and its volatile components are studied.Through single factor test and orthogonal test,the optimal formula for medicinal hot pot seasoning is determined:7.5 g Gardenia jasminoides Ellis.,5.0 g Polygonatum odoratum Druce.,9.5 g Phyllanthus emblica Linn.and 10.0 g lotus leaves in 600 g hot pot seasoning.The volatile flavor components of the hot pot seasoning are extracted by steam distillation,and a total of 37 volatile flavor components are detected by gas chromatography-mass spectrometry(GC-MS),including 15 hydrocarbon compounds,7 alcohol compounds,5 ester compounds,5 aldehyde compounds,2 ether compounds,1 ketone compound and 2 phenol compounds.Among them,three main components and their content are linalool 40.57%,limonene 15.02% and anethole 12.64% respectively.The medicinal hot pot seasoning developed under these conditions has ruddy oil,obvious layer,moderate saltiness and strong flavor,no bitterness of traditional Chinese medicine.
作者
黄艳
杨浩
胡婷婷
饶朝龙
HUANG Yan;YANG Hao;HU Ting-ting;RAO Chao-long(School of Public Health,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;R&D Center for Efficiency,Safety and Application in Chinese Materia Medica with Medical and Edible Values,School of Public Health,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)
出处
《中国调味品》
CAS
北大核心
2023年第4期96-100,共5页
China Condiment
基金
四川省科技厅应用基础研究项目(2018JY0255)
成都中医药大学“杏林学者”学科人才科研提升计划(XSGG2019011)。
