花椒精油的苦味成分鉴定
发布时间：2019-02-12 22:40
【摘要】：通过提取3种青花椒(四川汉源、贵州安顺、重庆江津)和1种红花椒(陕西韩城)的花椒精油,同时减压蒸馏分离贵州安顺产青花椒精油样2的不同馏分,采用感官评定结合气相色谱-质谱鉴定的方法初步分析出花椒精油中的苦味成分。提取一批花椒精油(20种不同产地与品种的花椒),对其做苦味阈值与成分鉴定,通过相关性分析验证上述判断结果。向青花椒精油样2的馏分1中添加苦味嫌疑成分标准品,采用标准品回添实验并进一步确定花椒精油中的苦味成分。研究结果表明:不同品种的花椒精油的苦味阈值不同,青花椒精油的苦味阈值低于红花椒精油;青花椒精油样2经水蒸气分馏的四段馏分的苦味阈值不同;通过对20种不同花椒精油中醇类(芳樟醇)、酮类及醇酮混合物与苦味阈值的相关性分析,发现酮类与青花椒精油的苦味相关性极显著,醇类与青花椒精油的苦味相关性显著,且醇类与酮类成分之间有苦味协同作用;高浓度的醇类会给精油带来苦味,低浓度的酮类或醇酮混合成分就能大幅度降低精油苦味阈值。
[Abstract]:The essential oils of three kinds of green pepper (Hanyuan, Sichuan, Anshun, Chongqing Jiang Jin) and one kind of red pepper (Hanchi, Shaanxi) were extracted and separated from different fractions of essential oil sample 2 of green pepper by vacuum distillation. The bitter components in Zanthoxylum bungeanum essential oil were analyzed by sensory evaluation and gas chromatography-mass spectrometry. A batch of Zanthoxylum bungeanum essential oil (20 different origin and variety of Zanthoxylum bungeanum L.) was extracted, its bitter threshold value and components were identified, and the above judgment results were verified by correlation analysis. The suspected bitter components were added to the distillates 1 of essential oil sample 2 of green pepper, and the bitter components in the essential oil of prickly ash were further determined by adding the standard sample to the experiment and further determining the bitter components in the essential oil of Zanthoxylum bungeanum L. The results showed that the bitter threshold of the essential oil of Zanthoxylum bungeanum was different, the threshold of bitter taste of the essential oil of Zanthoxylum bungeanum was lower than that of the essential oil of Red Zanthoxylum bungeanum, and the bitter threshold of the four-stage distillate of the essential oil of Zanthoxylum bungeanum was different. Through the correlation analysis of alcohol (linalool), ketone and mixture of ketone and bitter taste threshold in 20 kinds of essential oils of Zanthoxylum bungeanum L., it was found that the correlation between ketones and the bitter taste of the essential oil of blue pepper was very significant, and that between alcohols and the essential oil of prickly ash was significant. There was a bitter synergistic effect between alcohols and ketones. High concentrations of alcohols bring bitter taste to essential oils, and low concentrations of ketones or alcohol-ketones can significantly reduce the bitter threshold of essential oils.
【作者单位】： 西南大学食品科学学院;重庆市农产品加工及贮藏重点实验室;农业部农产品贮藏保鲜质量安全风险评估实验室(重庆);
【基金】：国家自然科学基金面上项目(31371834) 农业部农产品质量安全专项(GJFP201601102) 重庆市调味品产业技术体系创新团队项目
【分类号】：O657.63;TS264.3
本文编号：2420864
[Abstract]:The essential oils of three kinds of green pepper (Hanyuan, Sichuan, Anshun, Chongqing Jiang Jin) and one kind of red pepper (Hanchi, Shaanxi) were extracted and separated from different fractions of essential oil sample 2 of green pepper by vacuum distillation. The bitter components in Zanthoxylum bungeanum essential oil were analyzed by sensory evaluation and gas chromatography-mass spectrometry. A batch of Zanthoxylum bungeanum essential oil (20 different origin and variety of Zanthoxylum bungeanum L.) was extracted, its bitter threshold value and components were identified, and the above judgment results were verified by correlation analysis. The suspected bitter components were added to the distillates 1 of essential oil sample 2 of green pepper, and the bitter components in the essential oil of prickly ash were further determined by adding the standard sample to the experiment and further determining the bitter components in the essential oil of Zanthoxylum bungeanum L. The results showed that the bitter threshold of the essential oil of Zanthoxylum bungeanum was different, the threshold of bitter taste of the essential oil of Zanthoxylum bungeanum was lower than that of the essential oil of Red Zanthoxylum bungeanum, and the bitter threshold of the four-stage distillate of the essential oil of Zanthoxylum bungeanum was different. Through the correlation analysis of alcohol (linalool), ketone and mixture of ketone and bitter taste threshold in 20 kinds of essential oils of Zanthoxylum bungeanum L., it was found that the correlation between ketones and the bitter taste of the essential oil of blue pepper was very significant, and that between alcohols and the essential oil of prickly ash was significant. There was a bitter synergistic effect between alcohols and ketones. High concentrations of alcohols bring bitter taste to essential oils, and low concentrations of ketones or alcohol-ketones can significantly reduce the bitter threshold of essential oils.
【作者单位】： 西南大学食品科学学院;重庆市农产品加工及贮藏重点实验室;农业部农产品贮藏保鲜质量安全风险评估实验室(重庆);
【基金】：国家自然科学基金面上项目(31371834) 农业部农产品质量安全专项(GJFP201601102) 重庆市调味品产业技术体系创新团队项目
【分类号】：O657.63;TS264.3
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1 陆懋荪,尹佩玉,李丹尔,胡永明,刘心同;花椒精油成分的GC/MS分析[J];山东化工;1998年05期
2 宋蓉;贾晓娟;邵彦春;;花椒精油的提取、抗菌活性研究及GC-MS分析[J];中国农学通报;2014年21期
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