【摘要】 为探究花椒油树脂贮藏期间椒麻风味变化,采用液相色谱-质谱联用技术对3个不同产地的花椒油树脂样品加速贮藏期间(37℃)麻味物质含量及组成进行分析,并通过线性标度法和斯科维尔指数(Scoville pungency units,SPU)法对麻感特性进行感官评价。结果表明:3个花椒油树脂样品中4种羟基-山椒素(α-、β-、γ-和ε-)占总麻味物质含量的95%以上,但不同产地样品中总麻味物质含量及羟基-山椒素组成具有显著差异(p<0.05)。120d贮藏期间,麻味物质总含量逐渐下降,且不同羟基-山椒素组分呈现不同变化趋势,不同样品间有共性,不同组分存在相互转化。此外,样品的最大麻感强度值和SPU值均有不同程度降低,麻感感官属性中垂涎感、振动感和灼热感均较大程度减弱。旨在为花椒及其制品中麻味贮藏特性研究及应用提供基础理论参考。更多还原

【Abstract】 In order to explore the changes in the flavor of pepper oleoresin during storage,high performance liquid chromatography-mass spectrometry(HPLC-MS)is used to analyze the content and composition of pungent components during the accelerated storage period(at 37 ℃)of the pepper oleoresin samples from three different producing areas,and the linear scale method and Scoville pungency units(SPU)method are used for sensory evaluation of the pungency characteristics.The results show that the four hydroxy sanshools(α-,β-,γ-andε-)in the three pepper oleoresin samples account for more than 95% of the total pungent components content,but the content of total pungent components and the composition of hydroxy sanshools in different samples are significantly different(p<0.05).During 120 days’ storage period,the total content of pungent components decreases gradually,and the components of different hydroxy sanshools show different variation trends,but there are commonalities among different samples,and there are transformations among different hydroxy sanshools.In addition,the values of maximum pungent intensity and SPU of the samples decrease with different degrees,and the salivating,vibrating and burning sensation in the pungent sensory properties decrease to a greater extent.The research aims to provide a basic theoretical reference for the research and application of the storage properties of pungent components in pepper and its products.更多还原