唐雪澜,钟芮娜,吴纯洁,赵重博

• 1:成都中医药大学

摘要(Abstract)：

介绍了近年来关于花椒和辣椒的"麻辣"研究的现况,分析了"麻辣"主观评价方法的不足以及客观评价方法存在的技术难点,提出了关于"麻辣"客观化表达的一些思考和展望。

关键词(KeyWords)： 花椒;麻度;辣椒;辣度;评价

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 唐雪澜,钟芮娜,吴纯洁,赵重博

参考文献(References)：

• [1]Scoville W L.Note on capsicum[J].Journal of the American Pharmaceutical Association,1912(1):453-454.
• [2]关荣琴.花椒生物碱成分分离、感官评定及药理作用研究[D].吉林:吉林大学,2011:1-98.
• [3]罗风莲,夏延斌,欧阳建勋,等.Scoville感官评定法测定辣椒辣度[J].食品科技,2006(10):257-259.
• [4]GB/T 21266-2007,辣椒素测定及辣度表示方法[S].
• [5]Aczel Altila.Determination of capsaicin content in red pepper by HPLC[J].J.Planar Chromatogr.-Mod.TLC,1989(2):151-155.
• [6]仲辉,孙令强,牟其芸,等.不同类型干制辣椒辣度评估及辣度杂优遗传分析[J].中国农学通报,2013,29(22):114-119.
• [7]李沿飞,罗庆红,屠大伟,等.干辣椒及制品中辣椒碱含量分析与辣度分级[J].分析实验室,2013,32(1):39-43.
• [8]Siti M,Tetsuya I,Mitsuru S,et al.Extraction of pungent components from Japanese pepper(Xanthoxylum piperitum DC.)using supercritical CO2[J].Separation and Purification Technology,2009,68:159-164.
• [9]Shuai Huang,Lei Zhao,Xian Li Zhou,et al.New alkylamides from pericarps of Zanthoxylum bungeanum[J].Chinese Chemical Letters,2012,23:1247-1250.
• [10]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(5):396-400.
• [11]Nobuhiro Hagura,Harry Barber,Patrick Haggard.Food vibrations:Asian spice sets lips trembling[J].Proceedings of the Royal Society B,2013,1770(280):1680-1687.
• [12]Yang X G.Aroma constituents and alkylamides of red and green Huajiao(Zanthoxylum bungeanum and Zanthoxylum schinifolium)[J].J.Agric.Food Chem.,2008(56):1689-1696.
• [13]Sugai E,Morimitsu Y,Iwasaki Y,et al.Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1[J].Biosci.Biotechnol.Biochem,2005,69(10):1951-1957.
• [14]Sugai E,Morimitsu Y,Kubota K.Quantitative analysis of sanshool compounds in Japanese pepper(Xanthoxylum piperitum DC.)and their pungent characteristics[J].Biosci.Biotechnol.Biochem.,2005,69(10):1958-1962.
• [15]芮光伟,曹蕊,蒋珍菊.花椒麻味物质的分离纯化和高效液相色谱法的测定[J].中国调味品,2013,38(9):60-64.
• [16]李沿飞,胡羽,屠大伟,等.近红外光谱技术快速无损测定干辣椒的辣度[J].食品科技,2013,38(1):314-318.
• [17]祝诗平,王刚,杨飞,等.基于红外光谱的花椒麻味物质快速检测方法[J].红外与毫米波学报,2008,27(2):129-132.
• [18]贾洪锋,周凌洁,张淼,等.电子舌在豆瓣区分识别中的应用[J].食品工业科技,2012,33(4):177-179.
• [19]黄永亮.毒性中药半夏、川乌有关炮制与“麻舌”评价的初探[D].成都:成都中医药大学,2011:1-82.
• [20]Wang P,Liu Q J,Xu Y,et al.Olfactory and taste cell sensor and its applications in biomedicine[J].Sensors and Actuators A:Physical,2007,139:131-138.
• [21]Liu Q J,Zhang D M,Zhang F N,et al.Biosensor recording of extracellular potentials in the taste epithelium for bitter detection[J].Sensors and Actuators B:Chemical,2013,176:497-504.
• [22]Liu Q J,Zhang F N,Zhang D M,et al.Bioelectronic tongue of taste buds on microelectrode array for salt sensing[J].Biosensors and Bioelectronics,2013(40):115-120.
• [23]David H Zald,Mathew C Hagen,Jose V.Pardo neural correlates of tasting concentrated quinine and sugar solutions[J].J Neurophysiol,2002,87:1068-1075.
• [24]Tatsu Kobayakawa,Sachiko Saito,Naomi Gotow,et al.Representation of salty taste stimulus concentrations in the primary gustatory area in humans[J].Chem.Percept,2008(1):227-234.
• [25]Emilia Iannilli,P Bano Singh,Benno Schuster,et al.Taste laterality studied by means of umami and salt stimuli:An fMRI study[J].Neuroimage,2012,60:426-435
• [26]刘雪梅,贾静,刘洪臣,等.两种基本味觉的口腔感知对味觉中枢激活情况的探索[J].口腔颌面修复学杂志,2010,11(3):147-150.
• [27]闵智乾.甜味觉和酸味觉的磁共振脑功能成像研究[D].南昌:南昌大学,2007:1-39.