为了定量评价花椒的麻味强度以及在贮藏过程中麻味强度的变化，首先利用 HPLC 法测定花椒中麻味物质的含量，同时采用 Half-tongue 检验对新花椒和陈花椒在人体中的麻味阈值进行测定，并进一步采用基于蛋白质组学分析的唾液分泌实验对麻味强度的定量评价方法进行修正。结果表明：贮藏1年后的陈花椒的麻味物质含量为57．32 mg／g，比新花椒的91．43 mg／g 降低了37．3％；而陈花椒的麻味强度为28．45，比新花椒的32．00降低了11．09％，同时唾液分泌实验结果也表明陈花椒的麻味强度明显低于新花椒。研究为科学评价花椒的麻味强度及贮藏特性提供了参考。%To evaluate the hemp taste and its change of Zanthoxylum bungeanum in the process of storage,the alkylamide content of Zanthoxylum bungeanum is determined by HPLC,and the hemp taste thresholds of new Zanthoxylum bungeanum and old Zanthoxylum bungeanum are detected in human body through half-tongue test.The quantitative evaluation of hemp taste of Zanthoxylum bungeanum by Salivation experiment is further modified based on proteomics analysis.The results indicate that the alkylamide content of old Zanthoxylum bungeanum is 57.32 mg/g,which is reduced by 37.3% compared with 91.43 mg/g of new Zanthoxylum bungeanum.The hemp taste intensity of old Zanthoxylum bungeanum is 28.45,which is reduced by 11.09% compared with 32.00 of new Zanthoxylum bungeanum after being stored for 1 year.The results of Salivation experiments show that the hemp taste intensity of old Zanthoxylum bungeanum is obviously lower than that of new Zanthoxylum bungeanum.And the results of this study can provide references for the evaluation of Zanthoxylum bungeanum hemp taste and the characteristics of preservation.
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