靳岳,刘福权,赵志峰,何强,幸勇,姜洁

• 1:四川大学轻纺与食品学院
• 2:四川五丰黎红食品有限公司

摘要(Abstract)：

为了定量评价花椒的麻味强度以及在贮藏过程中麻味强度的变化,首先利用HPLC法测定花椒中麻味物质的含量,同时采用Half-tongue检验对新花椒和陈花椒在人体中的麻味阈值进行测定,并进一步采用基于蛋白质组学分析的唾液分泌实验对麻味强度的定量评价方法进行修正。结果表明:贮藏1年后的陈花椒的麻味物质含量为57.32mg/g,比新花椒的91.43mg/g降低了37.3%;而陈花椒的麻味强度为28.45,比新花椒的32.00降低了11.09%,同时唾液分泌实验结果也表明陈花椒的麻味强度明显低于新花椒。研究为科学评价花椒的麻味强度及贮藏特性提供了参考。

关键词(KeyWords)： 花椒;麻味强度;感觉阈值;唾液分泌;酰胺类物质

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金(21502128)

作者(Author): 靳岳,刘福权,赵志峰,何强,幸勇,姜洁

参考文献(References)：

• [1]李建红,张水华,孔令会.花椒研究进展[J].中国调味品,2009,34(2):28-31.
• [2]崔俊,李孟楼.花椒开发利用研究进展[J].林业科技开发,2008,22(2):9-14.
• [3]王双贵,赵京献.国内外花椒研究现状及其发展趋势[J].内蒙古林业科技,2003(2):32-34.
• [4]刘雄.花椒风味物质的提取与分离技术的研究[D].重庆:西南农业大学,2003:17-40.
• [5]付苗苗.花椒中麻味物质的提取分离及纯化工艺研究[D].西安:西北大学,2010:31-42.
• [6]付陈梅.花椒麻味物质的检测方法研究[D].重庆:西南农业大学,2004:27-40.
• [7]张坤.花椒麻味物质的分离及组成分析[D].重庆:西南大学,2008:13-37.
• [8]郭静.花椒麻味物质的分析测定方法和功能作用研究[J].中国调味品,2008,33(5):73-76.
• [9]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].Bioscience,Biotechnology and Biochemistry,2005,69(10):1951-1957.
• [10]Sugai E,Morimitsu Y,Kubota K.Quantitative analysis of Sanshool compounds in Japanese pepper(Xanthoxylum piperitum DC.)and their pungent characteristics[J].Bioscience,Biotechnology and Biochemistry,2005,69(10):1958-1962.
• [11]张璐璐.花椒麻度分级的改良斯科维尔指数法建立研究[J].食品科学,2014,35(15):11-15.
• [12]Riera C E,Menozzi-Smarrito C,Affolter M,et al.Compounds from Sichuan and Melegueta peppers activate,covalently and non-covalently,TRPA1 and TRPV1channels[J].British Journal of Pharmacology,2009,157(8):1398-1409.
• [13]Yang X.Aroma constituents and alkylamides of red and green huajiao(Zanthoxylum bungeanumand Zanthoxylum schinifolium)[J].Journal of Agricultural and Food Chemistry,2008,56(5):1689-1696.
• [14]Dawid C,Henze A,Frank O,et al.Structural and sensory characterization of key pungent and tingling compounds from black pepper(Piper nigrum L.)[J].Journal of Agricultural and Food Chemistry,2012,60(11):2884-2895.
• [15]Bader M,Stark T D,Dawid C,et al.All-transConfiguration in Zanthoxylum alkylamides swaps the tingling with a numbing sensation and diminishes salivation[J].Journal of Agricultural and Food Chemistry,2014,62(12):2479-2488.
• [16]Lorenz K,Bader M,Klaus A,et al.Orosensory stimulation effects on human saliva proteome[J].Journal of Agricultural and Food Chemistry,2011,59(18):10219-10231.