响应面法优化炸花椒油中酶解工艺Optimization of Enzymatic Hydrolysis Process of Fried Zanthoxylum Oil by Response Surface Methodology
张伟博,王米其,王鹏杰
摘要(Abstract)：
炸花椒油是我国的重要调味品,以其独特的风味(香味和麻味)在食品加工领域具有广泛的应用。以香气和麻味物质的含量为指标,在单因素试验基础上,通过Box-Behnken试验设计和响应面分析确定了炸花椒油中最优的酶解条件。结果表明,炸花椒油的最佳酶解条件为Viscozyme L添加量2.50%、酶解时间5.00 h、酶解温度52.50℃,在此条件下,香气和麻味物质浓度的加权平均值为76.88,与预测值相差1.27%,表明模型可靠。炸花椒油中芳樟醇、乙酸芳樟酯、4-萜烯醇的浓度相比未酶解工艺制备的炸花椒油中对应的香气物质提高了35.02%、120.17%、146.06%,羟基-α-山椒素和羟基-β-山椒素相比未酶解工艺制备的炸花椒油中对应的麻味物质提高了107.34%和118.52%,表明酶解花椒可有效提高炸花椒油中风味物质的含量。
关键词(KeyWords)： 炸花椒油;酶解;香气物质;麻味物质
基金项目(Foundation):
作者(Author): 张伟博,王米其,王鹏杰
参考文献(References)：
- [1]ZENG Maomao,WANG Junhui,ZHANG Mengru,et al.Inhibitory effects of Sichuan pepper (Zanthoxylum bungeanum) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties[J].Food Chemistry,2018,239:111-118.
- [2]SURINI S,AMIRTHA N I,LESTARI D C.Formulation and effectiveness of a hand sanitizer gel produced using Salam bark extract[J].International Journal of Applied Pharmaceutics,2018,10(1):216.
- [3]KE J,QU Y,LI S.Application of HPLC fingerprint based on acid amide components in Chinese prickly ash (Zanthoxylum)[J].Industrial Crops and Products,2018,119:267-276.
- [4]SUN Jie,SUN Baoguo,REN Fazheng,et al.Characterization of key odorants in Hanyuan and Hancheng fried pepper (Zanthoxylum bungeanum) oil[J].Journal of Agricultural and Food Chemistry,2020,68:6403-6411.
- [5]杜丽娜，张存莉，朱玮，等.植物次生代谢合成途径及生物学意义[J].西北林学院学报，2005,20(3):150-155.
- [6]杨晓帆，高媛，韩梅梅，等.云南高原区酿酒葡萄果实香气物质的积累规律[J].中国农业科学，2014,31(8):64.
- [7]MIZUTANI K,FUKUNAGA Y,TANAKA O,et al.Amides from Huajiao,pericarps of Zanthoxylum bungeanum Maxim[J].Chem Pharm Bull,1988(36):2362-2365.
- [8]ISELI V,POTTERAT O,HAGMANN L,et al.Characterization of the pungent principles and the essential oil of Zanthoxylum schinifolium pericarp[J].Pharmazie,2007(62):396-400.
- [9]ZHANG X,ZHOU X,XI Z,et al.Surfactant-assisted enzymatic extraction of the flavor compounds from Zanthoxylum[J].Separation Science and Technology,2019,55(9):1667-1676.
- [10]朱建朝，周娅琼，马君义，等.RP-HPLC法测定陇南9个品种花椒麻味物质的含量[J].食品工业科技，2019,40(11):260-264.
- [11]王鹏，周文杰，田洪磊，等.基于GC-MS结合PCA技术探究β-葡萄糖苷酶对蟠桃汁增香效果的研究[J].现代食品科技，2017,33(2):197-204.