华玲 刘媛媛 陈娜 张茜 王锐

DOI：10.3969/j.issn.1000-9973.2024.05.011

引文格式：华玲，刘媛媛，陈娜，等.青花椒产地对花椒鱼片品质和风味的影响研究[J].中国调味品，2024，49（5）：65-70，96.

HUA L， LIU Y Y， CHEN N， et al. Effect of places of origin of green pepper on quality and flavor of pepper fillets[J].China Condiment，2024，49（5）：65-70，96.

摘要：以花椒鱼片为研究对象，考察西南地区5个不同产地的青花椒对花椒鱼片品质的影响，同时采用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）和电子舌结合感官评价分析花椒鱼片风味的变化。结果表明，四川金阳青花椒能提高花椒鱼片的亮度和黄度；四川汉源青花椒能提高菜肴的红度。采用GC-IMS共检测出47种挥发性物质，四川金阳和重庆江津样品组的风味物质浓度较高。样品中含量较高的醇类物质对花椒鱼片的香气贡献较大，重庆江津样品组的烯类物质和其他组差异显著（P＜0.05）。电子舌能够有效评价不同样品间滋味的差异，重庆江津样品组与其他组差异较大，四川金阳和四川汉源样品组的滋味较接近。该研究结果可为花椒鱼片等川菜风味的改进提供理论依据。

关键词：青花椒；花椒鱼片；食用品质；风味

中图分类号：TS264.3      文献标志码：A      文章编号：1000-9973（2024）05-0065-06

Effect of Places of Origin of Green Pepper on Quality and

Flavor of Pepper Fillets

HUA Ling， LIU Yuan-yuan， CHEN Na， ZHANG Xi， WANG Rui

（College of Food Science and Technology， Sichuan Tourism University， Chengdu 610100， China）

Abstract： With pepper fillets as the research objects， the effects of green pepper from five different places of origin in southwest China on the quality of pepper fillets are investigated. At the same time， gas chromatography-ion mobility spectrometry （GC-IMS） and electronic tongue combined with sensory evaluation are used to analyze the changes of flavor of pepper fillets.The results show that Sichuan Jinyang green pepper could improve the brightness and yelowness of pepper fillets. Sichuan Hanyuan green pepper can improve the redness of dish.A total of 47 volatile substances are detected by GC-IMS， and the concentrations of flavor substances in Sichuan Jinyang and Chongqing Jiangjin sample groups are higher. The alcohols with higher content in the samples contribute greatly to the aroma of pepper fillets. The alkene compounds in Chongqing Jiangjin sample group are significantly different from the other groups （P<0.05）. Electronic tongue can effectively evaluate the difference of taste of different samples， Chongqing Jiangjin sample group is quite different from the other groups， and the taste of Sichuan Jinyang and Sichuan Hanyuan sample groups is relatively close. The research results can provide a theoretical basis for the improvement of flavor of pepper fillets and other Sichuan cuisines.

Key words： green pepper; pepper fillets; eating quality; flavor

收稿日期：2023-12-13

基金項目：四川旅游学院大学生创新创业训练计划项目（202211552062）；四川旅游学院大学生科研（2023XKZ12）

作者简介：华玲（1987—），女，河南南阳人，讲师，博士，研究方向：食品质量与安全。

花椒椒香浓郁、醇麻可口，深受消费者的喜爱。中国是世界上最大的花椒栽培地和生产国，四川、重庆等地区为我国花椒的重要产区[1]。花椒也是药食同源的食品原料，含有多种功能成分[2-4]，研究表明，花椒具有抗氧化、抑菌、抗炎和降血糖等活性[5]。……