花椒麻味物质含量检测及其等级建立
|
摘要
花椒作为传统调味品,川菜之魂,辛麻味是其主要特征风味,也是衡量其品质好坏的重要指标之一。采用紫外可见分光光度法,对不同品种、不同产地、不同采收时间的花椒进行麻味物质含量数据检测,并初步对花椒质量等级进行分级,该分级对制定花椒原料和产品的等级标准和质量标准、建立花椒原料地方标准或国家标准具有指导性意义,而且还能解决花椒行业发展不规范性问题。
As a traditional condiment, Zanthoxylum bungeanum is the soul of Sichuan cuisine, pungent and flavored taste is its main characteristic flavor, and is also one of the important indexes to measure its quality. The content date of flavored substance in different varieties, different producing areas and different harvest time were detected by Ultraviolet-Visible spectrophotometry, and the quality grade of Zanthoxylum bungeanum was preliminarily graded, this classification has guiding significance for draft of the grade standard and quality standard of raw materials and products, and establishment the local standard or national standard of raw materials, it can also solve the problem of non-standard development of Zanthoxylum bungeanum industry.
As a traditional condiment, Zanthoxylum bungeanum is the soul of Sichuan cuisine, pungent and flavored taste is its main characteristic flavor, and is also one of the important indexes to measure its quality. The content date of flavored substance in different varieties, different producing areas and different harvest time were detected by Ultraviolet-Visible spectrophotometry, and the quality grade of Zanthoxylum bungeanum was preliminarily graded, this classification has guiding significance for draft of the grade standard and quality standard of raw materials and products, and establishment the local standard or national standard of raw materials, it can also solve the problem of non-standard development of Zanthoxylum bungeanum industry.
引文
[1]唐课文,阎建辉,许友,等.花椒挥发油的化学成分分析[J].化学分析,2003,31(3):384.
[2]杜丽君,郑国华,牛先前.花椒属植物的药理研究进展与展望[J].热带作物学报,2013,34(5):995-999.
[3]王素霞,赵镭,史波林,等.花椒麻味化学基础的研究进展[J].中草药,2013,44(23):3406-3412.
[4]付陈梅,阚建全,刘雄,等.紫外分光光度计法测花椒油中酰胺类物质含量[J].中国食品添加剂,2003,(6):100-102.
[5]钱永钟,汤晓艳.农产品质量分级要素及评价技术[J].农业质量标准,2006,(1):30-33.
[6]郭静,王寅,吉恬.花椒麻味物质的分析测定方法和花椒质量标准体系的建立[J].中国食品添加剂分析测试,2007,(3):139-142.
[7]潘姝璇,蒲彪,付本宁,等.花椒麻味物质感官分级及其检测研究进展[J].食品工业科技,2017,18:347-351.
[2]杜丽君,郑国华,牛先前.花椒属植物的药理研究进展与展望[J].热带作物学报,2013,34(5):995-999.
[3]王素霞,赵镭,史波林,等.花椒麻味化学基础的研究进展[J].中草药,2013,44(23):3406-3412.
[4]付陈梅,阚建全,刘雄,等.紫外分光光度计法测花椒油中酰胺类物质含量[J].中国食品添加剂,2003,(6):100-102.
[5]钱永钟,汤晓艳.农产品质量分级要素及评价技术[J].农业质量标准,2006,(1):30-33.
[6]郭静,王寅,吉恬.花椒麻味物质的分析测定方法和花椒质量标准体系的建立[J].中国食品添加剂分析测试,2007,(3):139-142.
[7]潘姝璇,蒲彪,付本宁,等.花椒麻味物质感官分级及其检测研究进展[J].食品工业科技,2017,18:347-351.