不同方法定量检测花椒油中花椒麻味物质的效果比较研究  

Study on the inspection methods of numb-taste components in Zanthoxylum L.

作　　者：王洪伟[1] 罗凯[1,2] 黄秀芳[1] 胡江[1] 阚建全[1] 

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆三峡学院生命科学与工程学院,重庆404000

出　　处：《食品工业科技》2014年第7期272-275,278,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31071599);中央高校基本科研业务费专项资金资助XDJK2011C084;重庆高校创新团队建设计划(201040);重庆市教委项目(KJ131119)

摘　　要：本文应用气相色谱法、高效液相色谱法、分光光度计法对花椒麻味物质的含量进行了定量检测分析,并比较了三种检测方法的技术指标以及在实际检测中的效果。结果发现三种检测方法在实际应用中各有其自身的优缺点,从技术指标来看,气相色谱法、高效液相色谱法要优于分光光度计法,在实际的样品检测中,前两种方法也要比分光光度计法更加准确,但相比较而言分光光度计法的使用成本要低于前两种检测方法。通过对三种方法的差异显著性分析发现,在检测不同样品时,三种方法的差异显著性也存在不同。在实际运用中应该从对结果的准确性与实际经济性的比较中进行考虑选择合理的检测方法。The numb-taste components of Z. Schinifolium sieb. et zucc were quantitatively detected by gas chromatography, high performance liquid chromatography and the spectrophotometer methods.At the same time, detecting technology index of three methods and the effect of actual detection were compared.The results showed that three methods had their advantages and disadvantages in practical application.Gas chromatography and high performance liquid chromatographic methods were superior to the spectrophotometer method from the technical indicators to analysis. The first two methods were more accurate than the spectrophotometer method in the detection of real samples. However, the use cost of the spectrophotometer method would be lower than the detection method of the first two methods.Through the analysis of the significant difference of the three methods found that there were different in the detection of different samples.The reasonable method would be choose by comparison of the accuracy and economy in the actual application.

关 键 词：花椒 麻味物质 气相色谱法 高效液相色谱法 分光光度计法 

分 类 号：TS207.3[轻工技术与工程—食品科学]