Exploration And Application To Response Rules Of Alkylamides In Zanthoxylum Bungeanum Based On Electronic Tongue

Zanthoxylum bungeanum Maxim is one of the eight traditional condiments in our country. Pungency is the main flavor attribute and quality indicator of Zanthoxylum bungeanum. At present, not only the standard evaluation method of pepper flavor has not been established, but also the reference sample for pungency detecting has not used. This situation has caused a development bottleneck in pepper industry for the lack of objective basis. These industries include a series of area in quality goal-oriented breeding in raw material, product and process improvement and quality control, commodity classification, competitive prices and other aspects. Nowadays, the pungency was evaluated by measuring the content of alkylamides, especially using sensory evaluation method. Studies have shown that there are several probloms having exixted in sensory evaluation of pungency, such as subjective, lacking of objective and quantitative foundation, easyly to let evaluators feel fatigued thus affecting detection efficiency. So, the establishment of a fast and batch evaluation method has a great significance. Therefore, the objective of this paper is to apple the electronic tongue to determine alkylamides the composition of pungency in Zanthoxylum bungeanum. The main results of this paper are as follows.The response of elcetronic tongue for alkylamides was repeatability and distinction stability. The detection limit of alkylamides was detected as1.0*10-4mg/mL, the sensitivity was6.47*10-3mg/mL with reference at3.125*10-2mg/mL. The alkylamides were used to research object, Euclidean Distance was used to present differential degree between fixed reference and unknown samples. Results showed that the differential degree can reflect the diversity among difference concentarion of alkylamides. The diversity could be represented by logarithm model with the curve for y=2*10"6ln(x)+1*10-5. Using this model to predict unknown samples showed that the relative standard deviation between predicted value and actual value was less than20%. In addition, different section of alkylamides correspond different regularity model. The lower section was fit for linear model, medium and tertiary sections were fit for logarithmic model. So, the regularity models of each section were established when accurate prediction was needed. Then the extract of pungency mixture was used as the research object, so as to discuss the feasibility of appling electronic tongue to dry Zanthoxylum bungeanum. The detection limit of dry Zanthoxylum bungeanum was detected as1.8*10-4mg/mL, the sensitivity was1.8*10-4mg/mL with reference at1.00mg/mL. The cuver of regulation model was y=3.154*10-6x. Using this model to predict unknown samples showed that the relative standard deviation between predicted value and actual value was less than20%.The basic flavor substance includong sweet, salty and sour had a significant affect on the response of alkylamides using electronic tongue. Therefore, when applied electronic tongue to determinate real food systems, the influence factors should be controlled, and prediction model should be established again.Electronic tongue could not only distinguish the varieties of18different Zanthoxylum bungeanum samples, but also could be forecast and classificate the grade of Zanthoxylum bungeanum samples based on the concentration range predicte.In summary, the electronic tongue was capable of measuring the characterization and representing quantitatively of both alkylamides and dry Zanthoxylum bungeanum. Moreover, prediction method could be applied to classificate the grade of Zanthoxylum bungeanum samples. This study not only provided the critical foundation of fast and batch determination for pungency, but also afforded a reference method for classification and grading of Zanthoxylum bungeanum.