重庆江津青花椒不同采收时期的品质变化  

Study on the Quality Changes of Jiangjin Zanthoxylum schinifolium Sieb.et Zucc in Different Periods

作　　者：余晓琴[1,2] 吴素蕊[3] 阚建全[1] 陈宗道[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]四川省食品药品检验所,四川成都610036 [3]中华全国供销合作总社昆明食用菌研究所,云南昆明650223

出　　处：《食品与发酵工业》2009年第11期164-167,共4页Food and Fermentation Industries

基　　金：国家863计划(2001AA248021)资助;重庆市重点自然科学基金项目(CSTC;2006BA1007)资助

摘　　要：以重庆江津不同采收时期产的青花椒为研究对象,采用同时蒸馏萃取法(SDE)提取花椒精油,利用气相色谱-质谱联用法(GC-MS)分析研究了不同采收时期花椒香气成分,并采用HPLC法对不同采收时期青花椒麻素含量进行了测定,同时比较了不同采收时期青花椒挥发油含量等相关品质,结果表明:不同采收时期江津青花椒香气组成和含量均有变化;β-蒎烯、桧烯、β-月桂烯、α-松油烯、γ-松油烯、反式β-罗勒烯、α-异松油烯、α-苎酮、β-苎酮、反式水合桧烯、4-松油醇、1-松油醇等主要呈香物质在6月8日左右达到最大值,其中桧烯13.96%,β-月桂烯5.59%、4-松油醇7.34%,而芳樟醇的含量也很高,为53.90%;不同采收时期麻味物质含量变化比挥发油明显,变化为10.25-13.65 mg/g;综合分析江津青花椒香气成分信息及麻味物质含量,认为6月8日左右为重庆江津青花椒最佳采收期。Zanthoxylum schinifolium Sieb. et Zucc picked in Jiangjin in different periods used as raw materials, the essential oil was extracted by SDE and the aroma components were analyzed by GC-MS, the numb taste materials were determined by HPLC and the content of volatile oil was determined. The results showed that the components and amount of the aroma were different in different picking period. The main aroma components including β-pinene, sabinene, β- myrcene, α- terpinolene were at its maximum and the linalool was also hgher around June 8th. The changes of numb-taste materials was more than volatile oil, with the range of 10.25 - 13.65 mg/g. therefore, June. 8th was the best picking time of the year.

关 键 词：江津青花椒 采收时期 香气成分 麻味物质 挥发油 

分 类 号：R284[医药卫生—中药学]