麻辣味作为川菜最为经典的味型之一,随着调味品品种不断增加,历经川厨多年来大胆创新和变革,研发了一系列麻辣味川菜,形成独具特色、川味十足的麻辣味体系。麻辣味不是把辣味调味品和麻味调味品简单组合形成的,在调制时讲究调味品之间的"五味调和",所以其他调味品的搭配至关重要。

Numbing spiciness is one of the most classical flavors of Sichuan cuisine.Due to the constantly increasing variety of seasonings,the chefs of Sichuan cuisine,with their boldly innovative and revolutionary mind,have developed a unique and characteristic system of the numbing spiciness flavor,featuring the taste of spicy hot and tongue-numbing.This numbing spiciness flavor does not take shape by simply combining the pungent spices and the numbing spices,but much attention is paid to a “harmony among five flavors”in making this particular taste,thus how to mix with other spices and seasonings being of vital importance.

建立了固相萃取-高效液相色谱-荧光检测麻辣烫汤液中5种喹诺酮类抗生素的分析方法。麻辣烫汤液样品经EDTA-Mcllvaine缓冲溶液(pH 4)提取后,以HCX固相萃取小柱净化富集,用水淋洗,2%氨化甲醇洗脱。采用高效液相色谱-荧光检测器(HPLC-FLD),于激发波长280 nm,发射波长450 nm处进行检测,流动相为甲醇-水-磷酸(25∶75∶0.1,V/V,三乙胺调至pH 2.8)。麻辣烫汤液样品中氟罗沙星、诺氟沙星、沙拉沙星、环丙沙星、奥比沙星5种喹诺酮类抗生素加标回收率为72.1%~110.3%;日内相对标准偏差(RSD)为1.6%~4.3%,日间相对标准偏差为2.0%~4.3%;检出限(LOD)为1.2~5.4μg/L;定量限(LOQ)为3.9~18μg/L。本方法能够满足实际麻辣烫汤液样品的分析要求。

An analytical method for simultaneous determination of five quinolones in spicy soup was developed. Spicy soup samples were firstly extracted by EDTA-Mcllvaine buffer at pH 4, then purified and concentrated by a novel Packed fiber solid phase extraction ( PFSPE ) coulumn. The extracted liquid supernatant was loaded onto the column, rinsed with water, and then eluted with 2% ammoniated methanol. The mobile phase was methanol-water-phosphoric acid (25:75:0. 1, V/V, adjusting the pH to 2. 8 with triethylamine) . These analytes were quantified by high performance liquid chromatography-fluorimetric detector( HPLC-FLD) at excitation and emission wavelength of 280 nm and 450 nm respectively. Recoveries of spiked quinolone antibiotics in spicy soup were from 72 . 1% to 110 . 3% with intraday relative standard deviation (RSD) between 1. 6% and 4. 3% and inter-day RSD from 2. 0% to 4. 3%. Limit of detection (LOD) and limit of quantitation(LOQ) were from 1. 2 to 5. 4 μg/L and from 3. 9

以鲟鱼片的感官品质为指标,对麻辣风味烤鲟鱼片的腌制配方和调味配方进行优化。结果得出最佳腌制配方：以水100g计,蔗糖5g、食盐1g、麻辣粉1g、酱油4g、味精0.05g、黄酒2g、生姜2g;最佳调味配方：以糖浆100g计,食盐1g、酱油2g、豆豉2g、黄酒1g、味精0.05g。

Pickling and seasoning recipes of hot baked sturgeon fillets are optimized through evaluating the sensory quality indicators.The results show that the best pickling recipes are:100 g water as a unit,sucrose 5 g,salt 1 g,spicy powder 1 g,soy sauce 4 g,monosodium glutamate 0.05 g,rice wine 2 g and ginger 2 g;the best seasoning recipes are:100 g syrup as a unit,salt 1 g,soy sauce 2 g,rice wine 1 g,fermented black bean 2 g,monosodium glutamate 0.05 g.

纳豆是大豆的发酵制品,具有很好的保健功能,但由于其氨味较重很难被中国人所接受。研究以原味纳豆为基础,添加食盐、大蒜、孜然、茴香、辣椒、花椒等不同的调料,调制出蒜蓉口味和麻辣口味两种更适合中国人口味的风味纳豆。蒜蓉味纳豆的调料添加种类和添加量为1.0%的食盐、2.5%的大蒜蓉以及0.5%的以5∶5比例混合的孜然茴香混合调料。麻辣味纳豆中添加的调料和添加量为1.0%的食盐、2.0%的辣椒以及0.5%的以6∶4比例混合的花椒茴香混合调料。

Natto is fermented product of soybean,and it has good health functions.However,it is dif-ficult for Chinese people to accept the odor of ammonia comes from natto.This study is based on orig-inal natto,adding different spices such as salt,garlic,cumin,fennel,chili,pepper into it,and then modulate garlic flavor natto and spicy flavor natto,which are both more suitable for Chinese people''s tastes.Add 1.0% salt,2.5% minced garlic,0.25% cumin and 0.25% fennel can make garlic flavor natto.Add 1.0% salt,2.0% chili,0.3% pepper and 0.2% fennel can make spicy flavor natto.

研究采用有机溶剂法提取几种常见的川式复合调料(水煮鱼调味料、红火锅底料、青花椒鱼调味料、麻辣香锅调味料)的风味物质精油,并采用GC-MS(气相色谱质谱联用仪)分析。得出川式复合调料的主体风味物质是酯类,以乙酸乙酯、己酸乙酯含量最高;柠檬烯、芳樟醇、β-蒎烯、2-甲氧-3-异丁基吡嗪等是川式复合调料中的特征风味物质。

In this article,we chose organic solvent extraction method to extract the flavor components in several Sichuan composite seasonings (boiled fish seasoning,hotpot ingredients,green pepper fish seasoning,griddle cooked seasoning).The volatile compounds of the four Sichuan composite season-ings are identified by gas chromatography-mass spectroscopy (GC-MS).It shows that the main flavor components of Sichuan composite seasonings are esters,especially ethyl acetate,ethyl caproate.Lim-onene,linalool,β-pinene,2-methoxy-3-isobutyl pyrazines are the characteristic flavor components in Sichuan composite seasonings.