处理方法及储存时间对重庆江津青花椒挥发油成分的影响  

The Effect of Processing Methods and Storage Time on the Volatile Oils of Zanthoxylum armatum v.novemfolius in Jiangjin,Chongqing Province

作　　者：吴素玲[1] 孙晓明[1] 姜洪芳[1] 张锋伦[1] 陈文华[1] 金敬红[1] 

机构地区：[1]南京野生植物综合利用研究院,南京210042

出　　处：《中国调味品》2015年第9期45-50,共6页China Condiment

基　　金：国家"十二五"科技支撑计划项目(2012BAD36B03)

摘　　要：用气相色谱-质谱(GC-MS)顶空法对青花椒(干)样品进行定量和定性分析,结果分离并鉴定其精油主要成分(匹配度在85以上)的20种化学成分;主要的成分为烯类和醇类;含量在1%以上的有:芳樟醇56.77;D-柠檬烯18.97;β-水芹烯11.98;β-蒎烯2.97;α-萜品醇1.20。用气相色谱-质谱(GC-MS)分别对原料破碎与否及三种不同方法提取的精油进行了定量和定性分析并进行比较。结果原料破碎后主要化学成分没有大的区别,但烯类成分可能更容易提取出来;HD法、MAHD法和SFME法三种方法提取的花椒精油的主要化学成分也没有大的区别。用气相色谱-质谱(GC-MS)分别对原料破碎后放置不同时间后提取的精油进行了定量和定性分析并进行比较,结果花椒破碎后放置时间越长,其精油成分中β-水芹烯、D-柠檬烯等烯类成分比例明显越来越少,致使芳樟醇比例不断提高;放置3个月后提取的精油有些烯类成分已消失,而β-水芹烯降至0.12%、D-柠檬烯降至0.42%,芳樟醇含量上升至81.88%。Quantity and quality analysis of volatile oils from Zanthoxylum armatum v.novemfolius is studied by headspace-gas chromatography-mass spectrometry （HS-GC-MS ）.Twenty components （matching degree＆gt;85 ）are isolated and identified.The main chemical compositions are alkenes and alcohols.The compounds with the content over 1%are 1,6-Octadien-3-ol,3,7-dimethyl-（56.77%）, D-Limonene （18.97%）,beta.-Phellandrene （11.98%）,beta.-Pinene （2.97%）,p-Menth-8-en-l-ol （1 .20%）.There＆#39;s no difference in the kinds of compounds when pulverized whether or not.But the alkenes are extracted easily under the pulverization.There＆#39;s no difference in the content of volatile oils with the three extraction methods of HD,MAHD and SFME.Quantity and quality analysis of the storage time of volatile oils after pulverization from Z.armdtum v.novemfolius is researched by GC-MS.The result is：the longer the storage time,the less the content of beta.-Phellandrene and D-Limonene,the more the content of 1 ,6-Octadien-3-ol,3 ,7-dimethyl-.Some alkenes in the volatile oils disappear after the storage time of three months.The content of some compounds declines such as 0.12% （beta.-Phellandrene）and 0.42% （D-Limonene）,but the content of 1,6-Octadien-3-ol,3, 7-dimethyl- increases to 81 .88%.

关 键 词：青花椒 储存时间 精油 气质联用 

分 类 号：TS201.1[轻工技术与工程—食品科学]