不同藤椒商品风味成分的分析研究
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摘要
目的:对不同藤椒商品的风味物质进行分析。方法:采用挥发油测定法测定鲜藤椒、保鲜藤椒、干藤椒及褐变藤椒的香味成分总量;采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)对不同藤椒商品的香味物质进行定性分析,并建立HPLC法测定其麻味物质。结果:鲜藤椒的香味成分总量最高,褐变藤椒最低;不同藤椒商品主要香味成分基本一致,有效分离鉴定出42种香味化合物,主要为芳樟醇、柠檬烯、桧烯、β-水芹烯等烯烃类与醇类化合物,且以芳樟醇含量最高;不同藤椒商品均含有羟基-α-山椒素和羟基-β-山椒素,且以羟基-α-山椒素含量最高,为其主要麻味物质;另外,鲜藤椒麻味物质总量最高,褐变藤椒最低。结论:鲜藤椒风味最佳,保鲜藤椒次之,干藤椒再次之,褐变藤椒最差。该研究为藤椒的生产加工、开发利用、质量标准及品质评价提供了参考。
Objective:To analyze the flavor components of different Zanthoxylum armatum DC.commodities.Methods:The total aroma components of fresh Zanthoxylum armatum DC.,freshkeeping Zanthoxylum armatum DC.,dried Zanthoxylum armatum DC.and browning Zanthoxylum armatum DC.are determined by volatile oil detection method;the qualitative analysis of aroma components in different Zanthoxylum armatum DC.commodities is researched by headspace solidphase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS);HPLC is used to analyze the pungent components.Results:Fresh Zanthoxylum armatum DC.has the highest total aroma content,and browning Zanthoxylum armatum DC.has the lowest total aroma content;the main aroma components of different Zanthoxylum armatum DC.commodities are basically the same,and 42 kinds of fragrant compounds are effectively isolated and identified,mainly are olefins and alcohols such as linalool,limonene,sabinene andβ-phellandrene,and the content of linalool is the highest;the different Zanthoxylum armatum DC.commodities contain hydroxy-α-sanshool and hydroxy-β-sanshool,and hydroxy-α-sanshool is the predominant pungent component;in addition,fresh Zanthoxylum armatum DC.has the highest total amount of numb-taste components,and browning Zanthoxylum armatum DC.is the lowest.Conclusion:Fresh Zanthoxylum armatum DC.has the best flavor,and fresh-keeping Zanthoxylum armatum DC.is the second,followed by dried Zanthoxylum armatum DC.,and browning Zanthoxylum armatum DC.is the worst.This study has provided a reference for the production and processing,development and utilization,quality standards and quality evaluation of Zanthoxylumarmatum DC..
Objective:To analyze the flavor components of different Zanthoxylum armatum DC.commodities.Methods:The total aroma components of fresh Zanthoxylum armatum DC.,freshkeeping Zanthoxylum armatum DC.,dried Zanthoxylum armatum DC.and browning Zanthoxylum armatum DC.are determined by volatile oil detection method;the qualitative analysis of aroma components in different Zanthoxylum armatum DC.commodities is researched by headspace solidphase microextraction combined with gas chromatography-mass spectrometry(HS-SPME-GC-MS);HPLC is used to analyze the pungent components.Results:Fresh Zanthoxylum armatum DC.has the highest total aroma content,and browning Zanthoxylum armatum DC.has the lowest total aroma content;the main aroma components of different Zanthoxylum armatum DC.commodities are basically the same,and 42 kinds of fragrant compounds are effectively isolated and identified,mainly are olefins and alcohols such as linalool,limonene,sabinene andβ-phellandrene,and the content of linalool is the highest;the different Zanthoxylum armatum DC.commodities contain hydroxy-α-sanshool and hydroxy-β-sanshool,and hydroxy-α-sanshool is the predominant pungent component;in addition,fresh Zanthoxylum armatum DC.has the highest total amount of numb-taste components,and browning Zanthoxylum armatum DC.is the lowest.Conclusion:Fresh Zanthoxylum armatum DC.has the best flavor,and fresh-keeping Zanthoxylum armatum DC.is the second,followed by dried Zanthoxylum armatum DC.,and browning Zanthoxylum armatum DC.is the worst.This study has provided a reference for the production and processing,development and utilization,quality standards and quality evaluation of Zanthoxylumarmatum DC..
引文
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[19]国家药典委员会.中华人民共和国药典四部[M].北京:中国医药科技出版社,2015.
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[21]张艺.青花椒干燥和贮藏时色泽变化与其特征成分的关系研究[D].重庆:西南大学,2014.
[22]陈茜,陶兴宝,黄永亮,等.花椒香气研究进展[J].中国调味品,2018,43(1):189-194.
[23]Wei S,Zhang H,Wang Y,et al.Ultrasonic nebulization extraction-heating gas flow transfer-headspace single drop microextraction of essential oil from pericarp of Zanthoxylum bungeanum Maxim.[J].Journal of Chromatography A,2011,1218(29):4599-4605.
[2]张茜.论藤椒在川菜中的运用及展望[J].中国调味品,2013,38(3):116-120.
[3]刘鑫.全省花椒产业持续健康发展推进会在绵召开[N].绵阳日报,2018-06-09(001).
[4]王丽华,赵卫红,彭晓曦,等.四川花椒产业发展现状及对策分析研究[J].四川林业科技,2018,39(2):50-55.
[5]Singh T P,Singh O M.Phytochemical and pharmacological profile of Zanthoxylum armatum DC.—an overview[J].Indian Journal of Natural Products&Resources,2011(3):275-285.
[6]赵志峰,龚绪,覃哲,等.藤椒挥发油的成分分析[J].中国调味品,2008(1):84-87.
[7]Brijwal L,Pandey A,Tamta S.An overview on phytomedicinal approaches of Zanthoxylum armatum DC.:an important magical medicinal plant[J].Optical Engineering,2013,22(6):366-370.
[8]Cicchetti E,Duroure L,Perez M,et al.Characterization of odour-active compounds in Timur(Zanthoxylum armatum DC.)fruits from Nepal[J].Flavour&Fragrance Journal,2017(3):1-13.
[9]Wang C F,Zhang W J,You C X,et al.Insecticidal constituents of essential oil derived from Zanthoxylum armatumagainst two stored-product insects[J].Journal of Oleo Science,2015,64(8):861-868.
[10]Prakash B,Singh P,Mishra P K,et al.Safety assessment ofZanthoxylum alatum Roxb. essential oil, its antifungal,antiaflatoxin,antioxidant activity and efficacy as antimicrobial in preservation of Piper nigrum L.fruits[J].International Journal of Food Microbiology,2012,153(1):183-191.
[11]祝磊,黎江华,刘玉杰,等.关于花椒中麻味物质“花椒素”的考证[J].中国调味品,2018,43(3):173-177.
[12]Koo J Y,Jang Y,Cho H,et al.Hydroxy-α-sanshool activates TRPV1and TRPA1in sensory neurons[J].Eur J Neurosci,2007,26:1139-1147.
[13]Zhang M M, Wang J L,Zhu L,et al.Zanthoxylum bungeanum Maxim.(Rutaceae):a systematic review of its traditional uses,botany,phytochemistry,pharmacology,pharmacokinetics,and toxicity[J].Int J Mol Sci,2017,18:2172-2203.
[14]Kubota K,Ohtake N,Ohbuchi K,et al.Hydroxy-alpha sanshool induces colonic motor activity in rat proximal colon:apossible involvement of KCNK9[J].Am J Physiol Gastrointest Liver Physiol,2015,308:579-590.
[15]You Y,Zhou M,Lu H,et al.Sanshool fromZanthoxylumL.induces apoptosis in human hepatocarcinoma HepG2cells[J].Food Science and Biotechnology,2015,24:2169-2175.
[16]Tsunozaki M,Lennertz R C,Vilceanu D,et al.A'toothache tree'alkylamide inhibits Aδmechanonociceptors to alleviate mechanical pain[J].The Physiological Society,2013,591:3325.
[17]古明亮,刘学彬,刘侣丹,等.鲜藤椒感官品质研究[J].吉林农业,2016(20):94.
[18]古明亮,陈延伟.模糊数学法在藤椒油感官评定中的应用[J].中国调味品,2018,43(1):143-146.
[19]国家药典委员会.中华人民共和国药典四部[M].北京:中国医药科技出版社,2015.
[20]牟青松,钟永科,罗静.顶空固相微萃取-气质联用分析花椒储存中挥发物的变化[J].中国调味品,2014,39(4):59-61.
[21]张艺.青花椒干燥和贮藏时色泽变化与其特征成分的关系研究[D].重庆:西南大学,2014.
[22]陈茜,陶兴宝,黄永亮,等.花椒香气研究进展[J].中国调味品,2018,43(1):189-194.
[23]Wei S,Zhang H,Wang Y,et al.Ultrasonic nebulization extraction-heating gas flow transfer-headspace single drop microextraction of essential oil from pericarp of Zanthoxylum bungeanum Maxim.[J].Journal of Chromatography A,2011,1218(29):4599-4605.