[1]陈艳,饶朝龙*,郭梁艳.藤椒火锅底料的研制及其挥发性风味成分分析[J].中国调味品,2019,(01):10-14.
　CHEN Yan,RAO Chao-long*,GUO Liang-yan.Development and Volatile Flavor Composition Analysis of Rattan Pepper Hotpot Seasoning[J].CHINA CONDIMENT,2019,(01):10-14.
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藤椒火锅底料的研制及其挥发性风味成分分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年01期
页码:
10-14
栏目:
出版日期:
2019-01-20

文章信息/Info

Title:
Development and Volatile Flavor Composition Analysis of Rattan Pepper Hotpot Seasoning
作者:
陈艳; 饶朝龙*; 郭梁艳
成都中医药大学 公共卫生学院
Author(s):
CHEN Yan;  RAO Chao-long*;  GUO Liang-yan
College of Public Health, Chengdu University of TCM, Chengdu 611137,China
关键词:
藤椒; 火锅底料; 配方; 挥发性成分; 气相色谱-质谱联用
Keywords:
Zanthoxylum armatum ;  hotpot seasoning;  formula;  volatile components;  GC-MS
文献标志码:
A
摘要:
目的：开发一款具有藤椒特殊风味的火锅底料新品种，为藤椒的产品研发提供一条新途径。方法：以藤椒火锅底料的感官评分为评价标准，通过正交试验确定了藤椒火锅底料的最佳配方；通过水蒸气蒸馏法提取藤椒火锅底料的挥发性风味成分，使用气相色谱-质谱联用法定性分析出藤椒火锅底料挥发性风味成分的组成。结果：通过对鲜藤椒、糍粑辣椒、豆瓣和盐添加量四个因素进行分析，得出藤椒火锅底料的最佳配方为：制作600g的藤椒火锅底料需要鲜藤椒70g，糍粑辣椒50g，豆瓣酱50g，盐10g。同时，藤椒火锅底料挥发性风味成分的物质组成共有35种，其中烃类16种、醇类5种、醛类4种、酯类4种、醚类3种、酮类1种、酚类1种及杂环类1种；其主要的香味成分有芳樟醇44.39%、右旋萜二醇17.48%、桧烯13.20%、桉叶油醇5.40%、茴香脑4.25%、月桂烯2.94%、(-)-4-萜品醇1.85%、α-蒎烯1.65%和β-蒎烯1.49%。结论：在此条件下研制出的藤椒火锅底料具有油水分层明显，汤色红润、有光泽，麻辣咸淡适中及突出的藤椒特色风味。通过水蒸气蒸馏法结合气相色谱-质谱联用仪可以定性分析藤椒火锅底料的挥发性风味成分。
Abstract:
Objective: It is to develop a new kind of hotpot seasoning with special flavor, which will provide a new way for the product research and development of rattan pepper. Method：Based on the evaluation criteria of the sensoriatic evaluation of the hotpot seasoning, the optimal formula of the hotpot seasoning was determined by the orthogonal test; Volatile flavor components of the rattan pepper hotpot seasoning were extracted by steam distillation, and they were analyzed by gas chromatography-mass spectrometry. Result: Through the analysis of the four factors of fresh rattan pepper, Chilli pepper, bean flap and salt addition, the best recipe of rattan pepper hotpot seasoning is: making 600g of rattan pepper hotpot seasoning requires fresh rattan pepper 70g, chilli pepper 50g, bean paste 50g, salt 10g.At the same time, there are 35 kinds of substances in the volatile flavor components of the rattan pepper hotpot seasoning, including 16 kinds of hydrocarbons, 5 kinds of alcohols, 4 kinds of aldehydes, 4 kinds of esters, 3 kinds of ethers, 1 kind of ketones, 1 kind of phenols and 1 kind of heterocyclic species; Its main aroma ingredients are 44.39% of aromatol, 17.48 % of dextroterpene glycol, 13.20 % of terpene, 5.40 % of eucalyptus oil, 4.25 % of fennel brain, 2.94 % of Laurene,(-) -4-Terpene 1.85 %, α-pinene 1.65 % and β-pinene 1.49 %. Conclusion: Under this condition, the rattan pepper hotpot seasoning has obvious oil and water layer. The soup is ruddy, shiny, moderate spicy and salty, prominent characteristics of rattan pepper flavor. Volatile flavor composition of the rattan pepper hotpot seasoning can be analyzed by means of steam distillation combined with gas chromatography-mass spectrometry.

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更新日期/Last Update: 2019-02-11