Research progress in the sensory classification and detection of numb-taste components of Zanthoxylum
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摘要: 花椒作为我国资源丰富的一种香辛料,其中麻味物质(花椒酰胺)是花椒中独特风味的重要组成成分,直接决定了花椒的辛麻程度并且是影响花椒品质的重要因素。花椒提取物具有多种生理功能,如麻醉、兴奋、抑菌、祛风除湿、杀虫和镇痛等,已广泛应用在食品、医药和农业等领域,现从感官分级及检测方法两方面对花椒麻味物质检测的研究现状以及应用进行综述,并对麻味物质未来的发展趋势进行展望。Abstract: Zanthoxylum was one of the most resourceful spice in China.Hemp flavor material ( pepper amide) was an important component of the unique flavor of Zanthoxylum bungeanum, which directly determined the degree of pungent hemp and was an important factor affecting the quality of Zanthoxylum bungeanum. The extractive of Zanthoxylum which had numerous physiological fuctions such as anesthesia, excitement, bacterial inhibition, rheumatism relieving, analgesic and desinsection, was widely used in the field of food, medicine and agriculture.This article was an overview of the sensory grading and detection of Zanthoxylum, and prospected the development trend of the future.
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Keywords:
- the numb-taste components /
- sensory grading /
- detection method
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