首页分享贮藏温度和包装方式对花椒麻味物质含量影响的研究

贮藏温度和包装方式对花椒麻味物质含量影响的研究

来源：花匠小妙招时间：2025-01-03 22:24

摘要: 以花椒主要品种青花椒和红花椒为实验材料,运用高效液相色谱法,分析研究了不同颗粒大小、不同贮藏温度和包装方式对花椒在贮藏过程中麻味物质含量变化的影响。研究结果表明,红花椒和青花椒中的麻味物质含量相差较大,存在显著性差异(p<0.05);常温下整粒花椒比碎花椒易于贮藏;贮藏温度和包装方式对花椒贮藏过程中麻味物质含量变化影响显著,不同贮藏温度之间或不同包装方式之间存在显著性差异(p<0.05)。在一定贮藏温度范围内,贮藏温度越低,花椒麻味物质越稳定;采用铝箔真空包装,保留花椒麻味物质效果最好,即使在较高贮藏温度下也能较好的保留花椒麻味物质。

关键词: 花椒 / 包装 / 贮藏 / 麻味物质 / 高效液相色谱法

Abstract: By HPLC, the effects of different packaging and storage conditions on qualities of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb.et Zucc, two main varieties of Zanthoxylum L., were studied in this paper. The results showed that the content of numb taste components in the two main varieties were differed, where existed significant differences ( p < 0.05) .The whole pericarps of Zanthoxylum L.were prone to store than powered pericarps.Temperatures and packing methods also lead to significant difference ( p < 0.05) in numb taste components of Zanthoxylum L.Within a range, lower storage temperatures were benefit to stabilities of numb taste components. Aluminum foil materials with vacuum package were the best packing method in storages of Zanthoxylum L., even stored in higher temperatures.

[1] 中国药典委员会.中国药典:一部[M].北京:化学工业出版社, 2005:110. [2]

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.

[3]

Yamazaki E, Inagaki M, Kurita O, et al.Antioxidant activity of Japanese pepper (Zanthoxylum piperitum DC.) fruit[J].Food Chem, 2006, 100 (1) :171-177.

[4]

Setzer WN, Schmidt JM, Eiter LC, et al.The leaf oil composition of Zanthoxylum fagara (L.) Sarg.From Monteverde, Costa Rica, and its biological activities[J].J.Essent.Oil Res, 2005, 17 (3) :333-335.

[5]

Ngane AN, Biyiti L, Zollo PH, Bouchet P.Evaluation of antifungal activity of extracts of two Cameroonian rutaceae:Zanthoxylum leprieurii Guill.et Perr.and Zanthoxylum xanthoxyloides Waterm[J].Ethnopharmacol, 2000, 70:335-342.

[6]

Matu EN, van Staden J.Antibacterial and anti-inflammatory activities of some plants used for medicinal purposes in Kenya[J].Ethnopharmacol, 2000, 87:35-41.

[7] 石雪萍, 张卫明, 张鸣镝.花椒总生物碱镇痛、抗炎、止痒作用研究[J].中国野生植物资源, 2011, 30 (1) :46-49. [8]

Kawasaki K.Antioxidant compositions containing herbal drug extracts and water-soluble carbohydrates:JP, 2007119360A[P].2007-05-17.

[9] 郭君雅, 田呈瑞.花椒开发利用的现状及前景分析[J].食品研究与开发, 2008, 29 (8) :167-170. [10]

Yang X.Aroma Constituents and Alkylamides of Red and Green Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium) [J].Journal of Agriculture and Food Chemistry, 2008, 56:1689-1696.

[11] 付春英, 李霞.真空包装大米贮藏品质影响因素的研究[J].包装工程, 2011, 32 (17) :56-59. [12] 赵猛, 冯志宏, 王春生.贮藏温度和包装方式对红富士苹果贮藏效果的影响[J].农产品加工·学刊, 2011 (1) :21-23. [13] 王莉, 姜微波, 冯双庆.贮藏温度与包装方式对切割生菜品质的影响[J].食品科学, 2004, 25 (1) :177-179. [14] 刘绍华, 覃青云, 方堃, 等.HPLC法测定广西十个不同产地两面针中新棒状花椒酰胺的含量[J].天然产物研究与开发, 2005, 17 (3) :337-339. [15] 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. [16] 余晓琴, 郑显义, 阚建全, 等.红花椒和青花椒主要品质特征指标值的评价[J].食品科学, 2009, 30 (15) :45-58. [17] 余晓琴, 吴素蕊, 阚建全, 等.重庆江津青花椒不同采收时期的品质变化[J].食品与发酵工业, 2009, 35 (11) :164-167. [18]

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.

[19]

Bryant BP, Mezine I.Alkylamides that produce tingling paresthesia activate tactile and thermal trigeminal neurons[J].Brain Res, 1999, 842 (2) :452-460.

[20]

Galopin C, Furrer S, Goeke A.Pungent and tingling compounds in Asian cuisine[J].ACS Symp.Ser, 2004, 867:139-152.