不同处理方式对花椒提取液及卤鸭脖挥发性风味成分的影响

王丽梅; 雷秋琪; 钟珍; 叶诗洁; 陈钦邑; 侯温甫; 王宏勋

doi:10.13386/j.issn1002-0306.2022040171

不同处理方式对花椒提取液及卤鸭脖挥发性风味成分的影响

doi: 10.13386/j.issn1002-0306.2022040171

王丽梅^{1, 2,},
雷秋琪³,
钟珍³,
叶诗洁¹,
陈钦邑¹,
侯温甫^{2, 3},
王宏勋^1, ,

1.
武汉工大学生命科学与技术学院，湖北武汉 430023
2.
湖北省荆楚特色食品产业技术研究院，湖北荆州 434000
3.
武汉轻工大学食品科学与工程学院，湖北武汉 430023

基金项目: 湖北省重点研发计划项目（2020BBB074）；湖北省自然科学基金项目（2022CFB429）。

详细信息

作者简介:
王丽梅（1980−），女，博士，副教授，研究方向：天然产物，E-mail：wanglimeiyx@163.com

通讯作者:
王宏勋（1977−），男，博士，教授，研究方向：食品科学，E-mail：wanghongxunhust@163.com

中图分类号: TS202.3
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- 文章访问数: 36
- HTML全文浏览量: 13
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- 被引次数: 0
出版历程
- 收稿日期: 2022-04-18
- 网络出版日期: 2022-12-13
- 刊出日期: 2023-01-17

Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck

WANG Limei^{1, 2
,},
LEI Qiuqi³,
ZHONG Zhen³,
YE Shijie¹,
CHEN Qinyi¹,
HOU Wenfu^{2, 3},
WANG Hongxun^{1
, ,}

1.
School of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China
2.
Hubei Industrial Technology Research Institute of Jingchu Special Foods, Jingzhou 434000, China
3.
College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

摘要

摘要: 为探究不同处理方式对花椒挥发性风味成分及其赋予酱卤鸭脖挥发性风味物质能力的影响，分析了粉碎水提、未粉碎水提、粉碎醇提、未粉碎醇提、粉碎汤提和未粉碎汤提处理对花椒卤水及卤鸭脖肉中风味物质组份的影响。采用气相色谱-质谱联用（GC-MS）及气相色谱-离子迁移谱（GC-IMS）技术分别测定不同处理方式下的卤水及卤制鸭脖中主要挥发性风味成分差异。GC-MS结果表明，花椒卤水主要呈香化合物为醇、烃、酯和醚类，水提可提高花椒卤水中4-萜品油醇等醇类物质的溶出，醇提可提高毕澄茄烯等物质溶出，汤提对醚类物质的溶出效果较好，粉碎处理能有效促进烃、酯类物质的溶出，不利于醇、醚类挥发性成分在卤水中保留。不同处理方式下，经花椒提取液卤制后鸭脖肉中的主要物质均为4-萜品油醇、桉叶油醇；水提能显著促进桉叶油醇、柠檬烯对卤鸭脖的赋香，醇提使茴香脑的赋香效果较佳，花椒是否经过粉碎处理对于所制得的卤水赋予鸭脖肉挥发性风味物质没有显著影响。基于GC-IMS谱图分析，发现对于提取液而言，水提和汤提的粉碎处理无明显差异，醇提相较于水提、汤提具有明显差异；在卤鸭脖中，是否粉碎处理对花椒挥发性风味物质的呈香无明显差异；醇提相较于水提、汤提有明显差异。不同处理方式对于花椒挥发性风味成分的提取及其赋予酱卤鸭脖挥发性风味物质的能力具有显著性影响。
- 花椒 /
- 处理方式 /
- 挥发性成分 /
- 气相色谱-质谱联用（GC-MS） /
- 气相色谱-离子迁移谱（GC-IMS）
Abstract: To investigate the effects of crushed water extraction, uncrushed water extraction, crushed alcohol extraction, uncrushed alcohol extraction, pulverized soup post-extraction and unpulverized soup extraction on volatile flavor components of Zanthoxylum bungeanum Maxim. and its ability to confer volatile flavor substances to braised duck neck was studied. Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to determine the differences of main volatile flavor components in brine and braised duck neck under different treatment methods. GC-MS results showed that the main aromatic compounds in Zanthoxylum bungeanum Maxim. were alcohols, hydrocarbons, esters and ethers. Water extraction could improve the dissolution of 4-terpineol and other alcohols, and alcohol extraction could improve the dissolution of pyoletene and other substances. Decoction extraction had a better dissolution effect on ethers, and crushing treatment could effectively promote the dissolution of hydrocarbons and esters, and was not conducive to the retention of volatile components of alcohol and ether in the brine. The main substances in braised duck neck were 4-terpenoid and cineole after brine preparation of Zanthoxylum bungeanum Maxim. extract under different treatment methods. Water extraction could significantly promote the retention of eucalyptol and limonene in braised duck neck. Ethanol extraction improved the effect of anethole in duck neck. Whether Zanthoxylum bungeanum Maxim. was crushed or not had no significant effect on the volatile flavor substances assigned to duck neck by the prepared brine. Based on GC-IMS spectrum analysis, it was found that for the extract, only alcohol extraction showed significant differences. Similarly, only alcohol extraction showed significant difference in braised duck neck. The volatile flavour compounds of different treatments for Zanthoxylum bungeanum Maxim. extract and gives braised duck neck ability has a significant effect of volatile flavor substances.
- Zanthoxylum bungeanum Maxim. /
- processing method /
- flavor components /
- gas chromatography-mass spectrometry (GC-MS) /
- gas chromatography-ion mobility spectrometry (GC-IMS)

HTML全文

图 1 不同处理方式花椒卤水的GC-IMS二维谱图

Figure 1. GC-IMS two-dimensional spectra of Zanthoxylum bungeanum Maxim. brine with different treatments

注：a. 粉碎水提；b. 未粉碎水提；c. 粉碎汤提；d. 未粉碎汤提；e. 粉碎醇提；f. 未粉碎醇提；图2、图3同。

下载: 全尺寸图片幻灯片

图 2 不同处理方式花椒提取液的PCA分析图

Figure 2. PCA analysis diagram of extracts of Zanthoxylum bungeanum Maxim. with different treatments

下载: 全尺寸图片幻灯片

图 3 不同处理方式的花椒卤水卤制鸭脖肉GC-IMS二维谱图

Figure 3. GC-IMS two-dimensional spectra of duck neck meat marinated in Zanthoxylum bungeanum Maxim. brine with different treatments

下载: 全尺寸图片幻灯片

图 4 不同处理方式的卤制鸭脖肉PCA分析图

Figure 4. PCA analysis diagram of brined duck neck with different treatments

注：A. 水提；B. 汤提；C. 醇提；α. 未粉碎；β. 粉碎。

下载: 全尺寸图片幻灯片

表 1 6种处理方式花椒提取液中的挥发性物质

Table 1. Volatile substances in extracts of Zanthoxylum bungeanum Maxim. with different treatments

序号	种类	挥发性物质名称	相对含量（平均值±标准差，%）
序号	种类	挥发性物质名称	粉碎水提	未粉碎水提	粉碎醇提	未粉碎醇提	粉碎汤提	未粉碎汤提
1	烯烃类	α-侧柏烯	0.04±0.01	0.12±0.03	-	0.04±0.03	0.03±0.01	0.04±0.01
2		α-蒎烯	0.30±0.10	-	0.02±0.01	0.24±0.21	0.20±0.07	0.22±0.08
3		桧烯	0.50±0.11	0.15±0.10	0.13±0.06	0.55±0.42	0.35±0.03	0.24±0.06
4		β-蒎烯	0.09±0.01	0.07±0.03	-	0.04±0.03	0.06±0.01	0.06±0.01
5		月桂烯	3.04±0.84	0.74±0.17	-	-	2.51±0.67	1.14±0.28
6		α-水芹烯	0.60±0.10	0.37±0.10	0.15±0.01	0.37±0.20	0.59±0.14	0.41±0.03
7		2-蒈烯	1.17±0.20	2.15±0.20	2.36±1.24	3.89±0.57	2.16±0.66	2.30±0.29
8		伞花烃	0.39±0.09	0.47±0.09	0.13±0.04	0.21±0.07	0.43±0.07	0.43±0.09
9		柠檬烯	8.27±0.74	-	-	-	9.25±0.71	4.44±0.06
10		反式-β-罗勒烯	2.89±0.78	0.73±0.18	0.85±0.23	1.52±0.76	3.11±0.68	0.88±0.06
11		β-罗勒烯	1.71±0.37	0.35±0.10	0.45±0.09	0.96±0.63	1.54±0.30	0.42±0.02
12		γ-萜品油烯	3.13±0.41	5.14±0.37	3.86±1.58	6.84±1.28	4.68±0.99	5.04±0.99
13		异萜品油烯	0.96±0.08	1.15±0.20	1.29±0.91	1.48±0.20	1.49±0.40	1.41±0.10
14		对薄荷-1,3,8-三烯	-	-	-	-	0.04±0.00	0.04±0.00
15		别罗勒烯	1.07±0.07	1.04±0.06	-	0.25±0.13	0.70±0.12	-
16		α-荜澄茄油烯	0.17±0.02	-	0.36±0.06	0.23±0.06	0.11±0.01	-
17		β-榄香烯	2.82±0.04	0.36±0.05	4.76±0.49	3.56±0.46	2.18±0.23	0.43±0.08
18		α-古芸烯	-	-	0.10±0.01	0.08±0.01	-	-
19		α-香柠檬烯	-	-	0.06±0.01	0.04±0.01	-	-
20		β-石竹烯	1.93±0.06	0.26±0.01	3.28±0.59	2.17±0.55	1.46±0.15	0.28±0.01
21		右旋大根香叶烯	0.08±0.02	-	0.19±0.05	0.16±0.04	0.07±0.01	-
22		γ-揽香烯	0.32±0.02	0.05±0.01	0.67±0.07	0.58±0.05	0.25±0.07	0.07±0.01
23		反式-α-香柠檬烯	-	-	0.25±0.05	0.18±0.01	-	-
24		α-可巴烯	0.02±0.00	-	0.05±0.01	0.06±0.00	0.05±0.01	-
25		α-律草烯	0.66±0.02	-	1.14±0.21	0.89±0.05	0.51±0.05	0.19±0.01
26		香橙烯	0.16±0.01	-	0.32±0.12	0.23±0.08	0.09±0.01	0.04±0.01
27		1-表二环倍半水芹烯	0.06±0.00	-	0.12±0.03	0.09±0.01	0.04±0.00	-
28		γ-衣兰油烯	0.28±0.02	0.07±0.01	0.73±0.11	0.50±0.06	0.19±0.00	0.05±0.01
29		毕澄茄烯	2.28±0.16	0.18±0.03	5.87±0.31	4.20±0.36	1.64±0.05	0.18±0.03
30		β-芹子烯	0.26±0.00	0.09±0.02	0.60±0.07	0.42±0.03	0.17±0.01	0.06±0.01
31		1,2,3,5,6,7,8,8a-八氢-1-甲基-6-亚甲基-4-（1-甲基乙基）萘	0.10±0.01	0.04±0.01	0.13±0.01	0.10±0.01	0.07±0.00	0.03±0.00
32		双环大根香叶烯	0.69±0.02	-	1.61±0.20	1.26±0.09	0.51±0.03	0.03±0.00
33		α-衣兰油烯	0.47±0.02	0.16±0.03	1.29±0.09	0.88±0.07	0.33±0.03	0.13±0.02
34		α-金合欢烯	0.15±0.02	-	0.68±0.05	-	0.09±0.01	-
35		γ-杜松烯	0.97±0.04	0.20±0.04	2.63±0.19	1.89±0.14	0.65±0.03	0.15±0.04
36		δ-杜松烯	2.31±0.04	0.94±0.04	4.64±0.30	3.47±0.27	1.80±0.26	0.79±0.14
37		1,2,3,4,4a,7-六氢-1,6-二甲基-4-（1-甲基乙基）-萘	0.08±0.00	0.04±0.01	0.19±0.01	0.21±0.04	0.05±0.01	0.02±0.01
38		α-二去氢菖蒲烯	0.03±0.01	0.06±0.01	0.06±0.01	-	0.04±0.00	0.05±0.01
39	醇类	桉叶油醇	6.34±0.32	19.82±1.48	0.81±0.37	1.83±0.81	6.11±0.89	14.90±0.12
40		反式-β-萜品油醇	-	-	0.46±0.26	0.31±0.09	-	-
41		芳樟醇	6.69±0.77	10.08±0.57	4.03±0.37	4.42±0.82	5.85±0.84	7.58±0.55
42		反式-4-（异丙基）-1-甲基环己-2-烯-1-醇	-	-	-	0.27±0.07	0.31±0.04	0.40±0.05
43		顺式-4-（异丙基）-1-甲基环己-2-烯-1-醇	-	0.76±0.05	-	0.20±0.06	0.39±0.06	0.50±0.02
44		4-萜品油醇	12.59±0.65	14.32±0.82	4.50±0.71	4.99±0.77	10.57±0.88	11.44±0.49
45		α-萜品油醇	4.82±0.65	-	2.64±0.51	2.82±0.57	3.33±0.23	4.16±0.17
46		橙花叔醇	0.16±0.04	0.10±0.01	-	-	0.20±0.00	0.07±0.00
47		τ-杜松醇	-	-	0.31±0.05	0.28±0.03	-	-
48		反式-橙花叔醇	-	-	0.14±0.03	0.11±0.01	-	-
49	酯类	醋酸辛酯	0.33±0.03	0.18±0.04	0.40±0.06	-	0.43±0.06	0.18±0.01
50		丙酸芳樟酯	1.84±0.33	-	6.64±0.68	6.87±1.48	1.51±0.72	-
51		乙酸桃金娘烯酯	0.32±0.02	0.36±0.01	0.35±0.02	0.37±0.04	0.32±0.05	0.29±0.06
52		α-乙酸松油酯	5.68±0.75	4.77±0.70	8.24±0.65	9.23±0.97	7.13±0.69	4.23±0.01
53		丁酸香茅酯	1.04±0.15	0.58±0.11	1.63±0.12	1.77±0.24	1.33±0.03	0.50±0.01
54		乙酸橙花酯	0.72±0.08	0.63±0.11	0.82±0.08	0.84±0.07	0.80±0.03	0.52±0.01
55		乙酸香叶酯	1.80±0.06	1.42±0.03	2.54±0.10	2.46±0.12	2.02±0.06	1.03±0.03
56		乙酸癸酯	0.13±0.03	-	0.18±0.00	0.18±0.01	0.12±0.01	-
57		月桂酸异丙酯	0.09±0.01	0.10±0.01	-	-	-	-
58		棕榈酸甲酯	-	-	0.03±0.01	0.02±0.00	-	-
59	醛类	香茅醛	-	-	0.09±0.04	0.13±0.01	0.07±0.04	-
60		枯茗醛	0.25±0.04	0.48±0.13	0.21±0.00	0.23±0.06	0.28±0.03	0.43±0.04
61		水芹醛	0.27±0.07	0.34±0.10	0.22±0.02	0.24±0.07	0.38±0.08	0.51±0.08
62	酮类	4-异丙基环己-2-烯-1-酮	0.81±0.11	1.22±0.12	0.45±0.06	0.45±0.09	0.90±0.04	1.18±0.07
63		右旋香芹酮	0.43±0.04	0.71±0.15	0.29±0.01	0.28±0.07	0.40±0.02	0.61±0.03
64		胡椒酮	2.95±0.26	4.61±1.04	1.86±0.12	1.96±0.51	2.53±0.30	4.27±0.36
65	酚类	丁香酚	-	-	0.15±0.01	0.14±0.03	-	-
66		石竹素	0.31±0.02	-	1.22±0.12	1.07±0.13	0.33±0.02	0.34±0.10
67		短叶苏木酚	-	1.11±0.35	0.59±0.18	0.71±0.11	0.60±0.22	0.77±0.04
68	萜醚类	草蒿脑	-	-	0.50±0.01	0.52±0.06	1.26±0.23	2.41±0.37
69		茴香脑	13.78±0.16	22.69±1.57	20.68±0.85	18.59±0.97	14.52±0.48	23.65±1.02
70		三环萜	0.66±0.11	0.79±0.06	1.01±0.09	1.15±0.12	0.85±0.12	0.48±0.32
注：-表示未检出，表2同。

下载: 导出CSV

表 2 不同处理方式花椒卤水卤制的鸭脖肉中挥发性物质

Table 2. Volatile substances in duck neck brined by extracts of Zanthoxylum bungeanum Maxim. with different treatments

序号	种类	挥发性物质名称	相对含量（平均值±标准差，%）
序号	种类	挥发性物质名称	粉碎水提	未粉碎水提	粉碎醇提	未粉碎醇提	粉碎汤提	未粉碎汤提
1	烯烃类	α-侧柏烯	0.21±0.03	0.13±0.02	-	-	0.21±0.03	0.21±0.04
2		桧烯	0.19±0.05	0.16±0.08	0.08±0.02	-	0.15±0.03	0.09±0.01
3		月桂烯	2.09±0.30	1.23±0.14	0.48±0.02	1.49±0.43	2.08±0.05	0.78±0.21
4		α-水芹烯	0.64±0.03	0.55±0.11	0.32±0.07	0.48±0.10	0.72±0.09	0.50±0.14
5		2-蒈烯	1.07±0.20	1.23±0.05	3.05±0.64	3.72±0.27	1.66±0.08	1.59±0.12
6		伞花烃	0.48±0.08	0.49±0.12	0.53±0.14	0.60±0.06	0.65±0.09	0.51±0.06
7		柠檬烯	6.31±0.36	4.35±0.37	-	4.08±1.23	6.71±0.26	2.39±0.64
8		反式-β-罗勒烯	2.12±0.25	1.10±0.63	0.57±0.03	1.08±0.83	2.10±0.11	0.48±0.14
9		β-罗勒烯	1.02±0.16	0.50±0.32	0.41±0.02	0.63±0.48	0.98±0.10	0.24±0.05
10		γ-萜品油烯	1.90±0.36	2.24±0.04	4.79±0.14	6.74±0.20	2.94±0.13	2.77±0.13
11		异萜品油烯	0.63±0.11	0.56±0.30	1.31±0.32	1.58±0.18	0.87±0.07	0.78±0.05
12		别罗勒烯	1.44±0.07	1.31±0.10	0.12±0.05	-	0.64±0.04	1.23±0.08
13		β-榄香烯	-	-	0.69±0.32	0.72±0.17	-	-
14		β-石竹烯	-	-	0.44±0.20	0.76±0.47	-	-
15		γ-揽香烯	-	-	0.26±0.09	-	-	-
16		毕澄茄烯	-	-	0.86±0.53	0.97±0.52	-	-
17		1,2,3,5,6,7,8,8a-八氢-1-甲基-6-亚甲基-4-（1-甲基乙基）萘	-	-	-	0.35±0.10	-	-
18		γ-杜松烯	-	-	0.34±0.21	0.63±0.19	-	-
19		δ-杜松烯	-	-	0.68±0.42	1.36±0.98	-	-
20	醇类	桉叶油醇	13.12±2.94	25.82±1.22	1.44±0.79	3.27±0.72	14.96±0.62	20.56±0.59
21		4-异丙基苯甲醇	0.40±0.12	-	0.26±0.00	-	0.40±0.05	0.38±0.07
22		芳樟醇	14.76±1.92	14.68±0.03	12.87±0.72	12.53±0.78	10.64±0.26	16.64±0.74
23		顺式-4-（异丙基）-1-甲基环己-2-烯-1-醇	-	-	-	-	-	0.68±0.10
24		4-萜品油醇	31.27±1.44	20.48±0.42	21.01±0.77	20.60±0.34	31.02±0.35	22.94±0.80
25		α-萜品油醇	10.34±1.47	12.59±0.17	10.95±0.99	11.16±0.87	10.63±0.19	11.32±0.69
26	酯类	丙酸芳樟酯	-	-	3.12±0.53	-	-	-
27		α-乙酸松油酯	0.87±0.25	0.59±0.02	5.96±0.99	5.12±1.00	1.41±0.51	-
28		丁酸香茅酯	0.35±0.11	-	0.87±0.18	0.84±0.13	-	-
29		乙酸橙花酯	-	-	0.55±0.10	0.56±0.03	-	-
30		乙酸香叶酯	0.11±0.05	-	1.13±0.32	1.10±0.12	-	-
31		乙酸丁香酚酯	-	-	0.23±0.15	1.13±0.70	-	-
32	醛类	枯茗醛	0.10±0.01	0.11±0.00	0.24±0.03	0.16±0.02	-	0.14±0.01
33	醛类	龙脑烯醛	1.04±0.24	1.32±0.11	1.11±0.14	1.10±0.33	1.13±0.28	0.64±0.19
34	酮类	右旋香芹酮	0.31±0.07	0.37±0.05	0.56±0.06	0.39±0.13	0.33±0.04	0.47±0.10
35	酮类	胡椒酮	6.27±1.01	7.40±0.08	6.78±0.76	5.14±0.74	6.66±0.30	7.31±0.93
36	酚类	丁香酚	-	-	0.41±0.12	0.53±0.30	-	-
37	萜醚类	茴香脑	2.80±0.77	2.81±0.05	16.67±0.67	10.43±0.10	2.86±0.44	6.23±0.83
38	萜醚类	三环萜	0.14±0.07	-	0.86±0.17	0.73±0.11	0.27±0.05	1.14±0.15

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