红花椒风味品质的影响因素研究Research on Factors Influencing Flavor and Quality of Zanthoxylum bungeanum Maxim.
梁琪,祝磊,张婷,王静雯,钟慈平,吴纯洁
摘要(Abstract)：
目的：考察温度、光照、氧气3个因素对红花椒风味物质的综合影响。方法：采用HPLC测定不同影响因素下花椒中羟基-α-山椒素、羟基-β-山椒素、羟基-γ-山椒素、羟基-ε-山椒素等麻味物质含量；采用GC测定不同影响因素下花椒中芳樟醇、柠檬烯、乙酸芳樟酯等香味物质含量；采用极坐标对不同因素对风味物质的影响进行综合强度分析。结果：4℃和25℃时麻味物质含量高且差异较小，4℃时香味物质含量最高；遮光条件下麻味和香味物质含量保存最佳；隔氧条件下，随着储存时间的延长，麻味和香味物质损失较慢；结合强度分析图得出红花椒受到影响的因素主要包括氧气、温度和光照，其中氧气对其影响最显著。结论：对红花椒风味品质的影响因素按照重要性排序为氧气>温度>光照，隔氧、遮光、4℃是最佳条件。该研究为花椒调味品加工、运输和储存提供了参考依据。
关键词(KeyWords)： 红花椒;影响因素;麻味;香味
基金项目(Foundation): 四川省中医药管理局2020年度花椒药用价值研发专项(2020HJZX001)
作者(Author): 梁琪,祝磊,张婷,王静雯,钟慈平,吴纯洁
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