藤椒火锅底料的研制及其挥发性风味成分分析

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了一条新途径。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4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。

Development and Analysis of Volatile Flavor Compounds of Zanthoxylum armatum DC.Hotpot Seasoning

Objective:Develop a new kind of hotpot seasoning with special Zanthoxylum armatum DC.flavor, which will provide a new way for the research and development of Zanthoxylum armatum DC. product. Method: Based on the sensory evaluation criteria of hotpot seasoning, the optimal formula of hotpot seasoning is determined by the orthogonal test, the volatile flavor compounds of Zanthoxylum armatum DC. hotpot seasoning are extracted by steam distillation, and are analyzed by gas chromatography- mass spectrometry. Result: Through the analysis of the four factors of additive amount of fresh Zanthoxylum armatum DC., chilli pepper, soyabean paste and salt, the best formula of Zanthoxylum armatum DC.hotpot seasoning is as follows: making 600 g Zanthoxylum armatum DC. hotpot seasoning requires fresh Zanthoxylum armatum DC. of 70 g, chilli pepper of 50 g, soybean paste of 50 g, salt of 10 g.At the same time, there are 35 kinds of substances in the volatile flavor compounds of Zanthoxylum armatum DC. 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 ketone, 1 kind of phenol and 1 kind of heterocyclic.The main aroma ingredients are aromatol 44.39%, dextroterpene glycol 17.48%, terpene 13.20%, eucalyptus oil 5.40%, fennel brain 4.25%, laurene 2.94%,(-)- 4-terpene 1.85%,α-pinene 1.65% and β-pinene 1.49%. Conclusion: Under such conditions, the Zanthoxylum armatum DC. hotpot seasoning has obvious oil and water layers. The soup is ruddy, glossy, moderate spicy and salty, of prominent characteristics of Zanthoxylum armatum DC.flavor. The volatile flavor compounds of Zanthoxylum armatum DC. hotpot seasoning can be analyzed by means of steam distillation combined with gas chromatography-mass spectrometry.