花椒调味品中麻味物质的变化研究

Study on the change of numb-taste components in zanthoxylum-oil-containing spices

摘要: 目的:研究花椒油调味品中花椒麻味物质的变化,为花椒调味品的工业化生产做基础研究。方法:将含花椒油树脂的复合调味油制成颗粒粉状,并用高效液相色谱法(HPLC)测定不同存放条件下,其中麻味物质的含量变化。结果:颗粒粉存放3个月后花椒麻味物质的损失量小于8%。结论:机械挤压法制得的花椒调味颗粒应用到市场是可行的。

Abstract: Objective:To lay the groundwork for the industrial production of zanthoxylum-oil-containing spices.Methods:The change of numb-taste components in zanthoxylum-oil-containing spices storaged at different conditions was researched with high performance liquid chromatography (HPLC) methods.Results:The contents of numb-taste components just lost less than 8% within three months.Conclusion:It was feasible that zanthoxylum-oil-containing spices made with mechanical extrusion method was applied to the market.