郝旭东，张盛贵，王倩文，付煜峰，张 珍^*

（甘肃农业大学食品科学与工程学院，甘肃兰州 730070）

摘要：采用顶空固相微萃取（headspace solid phase microextraction，HS-SPME）与气相色谱-质谱联用（GC-MS）技术对四个不同产区大红袍花椒的挥发性组分进行分析鉴定，并运用相对气味活度值（relative odor activity value，ROAV）和主成分分析（principal component analysis，PCA）方法分析确定大红袍花椒的主体风味物质。通过构建主成分综合得分模型得出四个不同地区大红袍花椒香气评价的综合得分。并且通过感官评价验证该模型的可靠性。结果发现：四个不同产区大红袍花椒共检测出挥发性成分179种，其中共有成分47种，这些共有成分在四种花椒中的相对含量差异明显；同时，ROAV分析结果表明烃类、醇类和酯类对四种花椒主体香气贡献最大；PCA分析结果显示芳樟醇、3-蒈烯、乙酸香叶酯、月桂烯对大红袍花椒整体香气贡献度最大，通过构建主成分得分模型得出四个不同地区大红袍花椒香气评价的综合得分，天水大红袍＞陇南大红袍＞青海乐都大红袍＞茂汶大红袍。该模型得分与感官评价结果具有较好的一致性。

关键词：大红袍花椒；顶空固相微萃取；相对气味活度值；主成分得分模型

中图分类号：TS264.3   文献标识码：A   文章编号：1674-506X（2021）04-0063-0012

Analysis of Main Flavor Compounds and Aroma Evaluation of Dahongpao Zanthoxylum bungeanum in Four Different Regions

HAO Xu-dong, ZHANG Sheng-gui, WANG Qian-wen, FU Yu-feng, ZHANG Zhen^*

（College of Food Science and Engineering, Gansu Agricultural University, Lanzhou Gansu 730070, China）

Abstract：The headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technology were used to analyze and identify the volatile components of Dahongpao Zanthoxylum bungeanum Maxim in four different producing areas, principal component analysis (PCA) and relative odor activity value (ROAV) were used analysis to determine the key flavor compounds of Dahongpao Zanthoxylum bungeanum. By constructing a principal component comprehensive score model, the comprehensive scores of the aroma evaluation of Dahongpao Zanthoxylum bungeanum Maxim in four different regions were obtained. The reliability of the model was verified by sensory evaluation. The results showed that 179 kinds of volatile components were detected in Dahongpao Zanthoxylum bungeanum from four different producing areas, including 47 common volatile components. The relative content of these common components in the four kinds of Zanthoxylum bungeanum was significantly different; at the same time, the ROAV analysis results showed that hydrocarbons and alcohols classes and esters contribute the most to the main aroma of the four types of Zanthoxylum bungeanum; The PCA analysis results showed that linalool, 3-carene, geranyl acetate, and myrcene contribute the most to the overall aroma of Dahongpao Zanthoxylum bungeanum, which is obtained by constructing a principal component score model based on the comprehensive scores of Dahongpao pepper aroma evaluation in four different regions, Tianshui Dahongpao＞Longnan Dahongpao＞Qinghai Ledu Dahongpao＞ Maowen Dahongpao. The score of the model has good consistency with the sensory evaluation results.

Keywords：Dahongpao Zanthoxylum bungeanum; headspace solid phase microextraction; relative odor activity value; principal component score model

doi：10.3969/j.issn.1674-506X.2021.04-009

收稿日期：2021-02-28

基金项目：甘肃退耕还林特色经济林果实品质评价（045-036101）；甘肃省高等学校创新能力提升项目（2019B-077）。

作者简介：郝旭东（1996-），男，硕士研究生。研究方向：农产品加工。

*通信作者

引文格式：郝旭东,张盛贵,王倩文,等.四个不同地区大红袍花椒主体风味物质分析研究及香气评价[J].食品与发酵科技,2021,57(4):63-74.