霉变对河南野生竹叶椒果实挥发油化学成分的影响  

Effect of Mildewing on Chemical Constituents of Volatile Oils from Wild Zanthoxylum planispinum Sieb.et Zucc.Fruit in Henan

作　　者：梁利香[1] 王海燕[1] 陈利军[1] 

机构地区：[1]信阳农林学院生物技术系,河南信阳464000

出　　处：《中国调味品》2015年第5期16-17,29,共3页China Condiment

基　　金：河南省科技厅2014年度科技计划项目(142102310213);信阳农林学院青年教师科研基金项目(201101014)

摘　　要：目的:研究霉变对竹叶椒挥发油的影响。方法:采用水蒸气蒸馏法提取风干和霉变竹叶椒中的挥发油,以气相色谱-质谱联用(GC-MS)技术测定。结果:风干和霉变的果实挥发油化学成分种类和含量差异明显。结论:霉变对竹叶椒质量影响巨大。Objective：Study the effect of mildewing on volatile oils of Zanthoxylum planispinum Sieb. et Zucc..Method：The volatile oils are extracted from dried and moldy Zanthoxylum planispinum Sieb.et Zucc.fruit by steam distillation and analyzed by GC-MS.Result：The types and content of chemical constituents of volatile oils from dried and moldy Zanthoxylum planispinum Sieb.et Zucc. fruit have obviously differences. Conclusion： Mildewing has a big impact on the quality of Zanthoxylum planispinum Sieb.et Zucc.

关 键 词：竹叶椒 果实 霉变 挥发油 GC-MS 

分 类 号：TS207.7[轻工技术与工程—食品科学]