摘要：In order to find out the effect of flavoring material and its dosage on the flavor of hot pot seasoning. Headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to detect the flavor components of chaffy dish with different proportions of pepper, Zanthoxylum bungeanum and watercress. There were 84 flavor components in 7 samples, including 14 alcohols, 43 alkenes, 11 esters, 3 acids, 2 ketones, 1 phenols and 10 other compounds, among which alcohols, esters and alkenes were the main compo-nents. It accounts for more than 80% of the total flavor components. The main components in butter hot pot are Anethole, Linalyl acetate, D-Limonene, 3-Allyl-6-methoxyphenol, 1,6-Octadien-3-ol, 3,7-dimethyl-, Myrcene, Cinnamaldehyde, (E)-, etc. Pepper is the base of hot pot to produce 3carene, Bisabolene and 2-Undecenal. Zan- thoxylum bungeanum is a hot pot to produce the flavor substance Linalyl acetate. A special flavor of sorbic acid, such as Sorbic acid, is produced by the bean paste for the flavor of the hot pot. The higher the proportion of the three substances in the hot pot bottom, the higher the relative content of the flavor substances. This study provides data support for enhancing the flavor composition of the hot pot seasoning material and quantifying the proportion and content of the key components in the hot pot seasoning.%为探明香辅料及其剂量对火锅底料风味的影响,采用顶空固相微萃取(HS-SPME)和气相色谱质谱联用(GC-MS)技术对辣椒、花椒和豆瓣不同配比的火锅底料风味成分进行检测.7个样品分析出84种风味成分,包括醇类14种,烯类43种,酯类11种,酸类3种,酮类2种,酚类1种,其他类10种,其中醇类、酯类和烯类为主要成分,占总风味成分的80%以上.牛油火锅中的主体成分为茴香脑、乙酸芳樟酯、D-柠檬烯、3-烯丙基-6-甲氧基苯酚、芳樟醇、β-月桂烯、反式肉桂醛等.辣椒为火锅底料产生(+)-3-蒈烯、β-甜没药烯和2-十一烯醛;花椒为火锅底料产生乙酸芳樟酯,豆瓣为火锅底料产生山梨酸等特殊风味成分.三种物质在火锅底料中添加量比例越大,风味物质相对含量越高.本研究为提升火锅底料风味成分,量化火锅底料中关键成分的比例和含量提供数据支撑.
