Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1
Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation of rat TRPV1
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DOI：
10.1271/bbb.69.1951
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发表时间：
2005-10-01
影响因子：
1.6
通讯作者：
Kubota, K
中科院分区：
文献类型：
--
作者：
Sugai, E;Morimitsu, Y;Kubota, K
从日本胡椒果皮中分离出4种山椒醇（α-、γ-和δ-）和2种羟基山椒醇（α-和δ-）后，通过感官评价研究了山椒醇的检测阈值和味道特征。四种山椒醇的斯科维尔单位（SU）值在80，000 - 110，000之间，而羟基山椒醇的SU值比相应的山椒醇低3-5倍。每一种山椒的辛辣味道都不一样。燃烧和刺痛主要是感知和持续最长的时间与阿尔法-sanshool。γ-檀香有烧灼感和新鲜感，羟基α-檀香有刺痛感和麻木感。还进行了大鼠TRPV 1激活试验。它们都是弱激动剂。其中，γ-山椒醇是最有效的激动剂，虽然其EC 50值为5.3 μ m是230倍，比辣椒素高。这些结果表明，很难简单地用TRPV 1的激活来解释每种山椒的辛辣品质。
The detection threshold and taste characteristics of sanshools were examined by sensory evaluation, after isolating four sanshools (alpha-, gamma-, and delta-), and two hydroxy sanshools alpha- and from the pericarp of Japanese pepper. The Scoville unit (SU) values of the four sanshools were in the range of 80,000-110,000, while those of hydroxy sanshools were 3-5 fold lower than corresponding sanshools. The pungent qualities of each sanshool were different. Burning and tingling were predominantly perceived and lasted for the longest time with alpha-sanshool. Burning and fresh for gamma-sanshool, and tingling and numbing for hydroxy a-sanshool were perceived. Tests on the activation of rat TRPV1 were also performed. All of them were weak agonists. Among them, gamma-sanshool was the most potent agonist, although its EC50 value of 5.3 mu m was 230 fold higher than that of capsaicin. These results indicate that it would be difficult to explain the pungent quality of each sanshool simply in terms of TRPV1 activation.