花椒油和藤椒油加速氧化过程中风味品质变化
Changes of flavor quality of Zanthoxylum bungeanum Maxim. oil and Zanthoxylum armatum DC. oil during accelerated oxidation
  
DOI:
中文关键词:  花椒油  藤椒油  加速氧化  麻味物质  挥发性风味成分
英文关键词:Zanthoxylum bungeanum Maxim. oil  Zanthoxylum armatum DC. oil  accelerated oxidation  numbing substances  volatile flavor components
基金项目:川菜发展研究中心基金项目(CC21Z28)
Author NameAffiliation
ZHANG Yu1,PENG Zixin1,YAN Yuhan1,XIANG Fengtao1,WANG Jinsong1, LI Jianlong1,2,ZHANG Zhiqing1,2,SHEN Guanghui1,2,HOU Xiaoyan1,2 1.College of Food Science, Sichuan Agricultural University, Ya′an 625014, Sichuan, China 2.Key Laboratory of Storage and Processing of Agricultural Products in Sichuan ProvinceYa′an 625014, Sichuan, China 
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中文摘要:
      旨在为提高花椒油和藤椒油品质稳定性和预测其货架期提供参考,研究储存过程中花椒油和藤椒油风味品质变化。采用Schaal烘箱法探讨加速氧化过程中(0~35 d)花椒油和藤椒油的酸值、过氧化值、麻味物质及挥发性风味成分的变化。结果表明:加速氧化过程中花椒油和藤椒油的酸值(KOH)均满足国家限量标准(≤3 mg/g),而过氧化值分别在15 d和20 d时超出国家限量标准(≤0.25 g/100 g)。花椒油和藤椒油分别加速氧化10 d和15 d时麻味物质总量损失率分别为5.86% 和10.42%,挥发性风味成分总量损失率分别为35.07%和70.01%;加速氧化结束时,花椒油和藤椒油中麻味物质总量和挥发性风味成分总量大幅减少,麻味物质总量损失率分别为37.15%和37.30%,挥发性风味成分总量损失率分别为82.03%和89.08%;对挥发性风味物质进行主成分分析(PCA)发现,未加速氧化的油与加速氧化后的油区分明显。花椒油和藤椒油在储存过程中麻味物质和香气成分存在着不同程度的损失,且长时间储存易氧化酸败,对产品风味品质影响较大。
英文摘要:
      In order to provide reference for improving the quality stability and shelf life prediction of Zanthoxylum bungeanum Maxim. oil and Zanthoxylum armatum DC. oil, the flavor quality changes of the two oils during the storage process were studied.The Schaal oven method was used to study the changes in acid value, peroxide value, numbing substances and volatile flavor components of Z. bungeanum Maxim. oil and Z. armatum DC. oil within 35 d of accelerated oxidation. The results showed that the acid value of two oils both met the national limit standard (≤3 mgKOH/g) during the accelerated oxidation period, while the peroxide value of the two oils exceeded the national limit standard (≤0.25 g/100 g) after 15 d for Z. bungeanum Maxim. oil and 20 d for Z. armatum DC. oil. When Z. bungeanum Maxim. oil and Z. armatum DC. oil were oxidized for 10 d and 15 d, the loss rates of numbing substances and volatile flavor components were 5.86%,10.42% and 35.07%,70.01%, respectively.At the end of accelerated oxidation, the total amounts of numbing substances and volatile flavor components in Z. bungeanum Maxim. oil and Z. armatum DC. oil were greatly reduced, the loss rates of numbing substances were 37.15% and 37.30%, and the loss rates of volatile flavor components were 82.03% and 89.08%, respectively. The principal component analysis (PCA)of volatile flavor components found that the unoxidized oil could be clearly distinguished from the oxidized oil. During storage, the numbing substances and volatile flavor components in Z. bungeanum Maxim. oil and Z. armatum DC. oil have varying degrees of loss, and long-term storage is prone to oxidation and rancidity, which has a significant impact on the flavor quality of the product.
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