茂县花椒叶化学成分及抗氧化活性研究  

Study on the chemical constituents and antioxidant activity of Zanthoxylum bungeanum leaf in Maoxian

作　　者：伍俊梅 易宇文[1] 彭毅秦 刘阳[1] 胡君 乔明锋[1,2] WU Jun-mei;YI Yu-wen;PENG Yi-qin;LIU Yang;HU Jun;QIAO Ming-feng(Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100;CAS Key Laboratory of Mountain Ecological Restoration and Bioresource Utilization ＆ Ecological Restoration and Biodiversity Conservation Key Laboratory of Sichuan Province,Chengdu Institute of Biology,Chinese Academy of Sciences,Chengdu 610041)

机构地区：[1]烹饪科学四川省高等学校重点实验室四川旅游学院,成都610100 [2]中国科学院山地生态恢复与生物资源利用重点实验室生态恢复与生物多样性保育四川省重点实验室中国科学院成都生物研究所,成都610041

出　　处：《中国食品添加剂》2018年第8期61-69,共9页China Food Additives

基　　金：四川省教育厅自然科学基金项目(18ZA0365;18TD0043);中国科学院山地生态恢复与生物资源利用重点实验室开放基金(KXYSWS1601);川菜发展研究中心重点项目(CC16Z01);四川旅游学院大学生科研项目(2018XKZ19)

摘　　要：综合运用多种化学方法对茂县花椒叶嫩芽进行化学成分分析,并探究其体外抗氧化活性。结果表明:样品水分含量74.90%,色差值L、a~*、b~*分别为26.95、-13.37和16.02;氨基酸自动分析仪检测出17种氨基酸,总量达到23.52%,必需氨基酸与总氨基酸含量比值(E/T)为36.90%;电子鼻(E-nose)测定其香气特征,表明含有碳氧化合物、胺类化合物和碳氢化合物等物质;气相色谱-质谱联用(GC—MS)对其挥发性成分定性与定量分析,共鉴定出63种化合物成分,占总含量的70.30%,主要包括酯类、醛类、烯类、醇类、酮类等;经超高效液相色谱—线性离子阱—质谱(UPLC—QTRAP—MS/MS)检出33种化合物,主要分为3大类,分别为酰胺及生物碱类、香豆素及酮类和有机酸及脂类,其中酰胺及生物碱类为花椒叶主要风味物质;DPPH、β-胡萝卜素—亚油酸、硫氰酸铁(FTC)三种花椒叶体外抗氧化活性分别为83.38%、21.41和0.10。研究结果表明,茂县花椒叶嫩芽氨基酸组成均衡,风味物质含量丰富,含有一定的抗氧化活性,具备食用开发的潜力,为花椒叶资源综合利用提供参考。In this study,we used a variety of detection methods for studying chemical composition and vitro antioxidant activity of Zanthoxylum bungeanum leaf in Maoxian. The results showed that its moisture content was 74.90%,and color value L,a^＊ and b^＊ were 26.95,-13.37 and 16.02,respectively. It contained 17 kinds of amino acids,which the total amount reached 23.52%,and the ratio of essential amino acids to total amino acids（E/T）was up to 36.90%. The aroma characteristics analyzed by the E-nose indicated that it contained carbon and oxygen compounds,amines and hydrocarbons. Using GC-MS for the qualitative and quantitative analysis,a total of 63 compounds were identified,accounting for 70.30% of the total content,including esters,aldehydes,alkenes,alcohols,ketones,etc. A total 33 compounds were detected by UPLC-QTRAP-MS/MS,which were mainly divided into three categories,amides and alkaloids,coumarins and ketones and organic acids and lipids. The antioxidant activity of DPPH,beta-carotene-linoleic acid and ferric thiocyanate（FTC）. were 83.38%,21.41 and 0.10,respectively. The results showed that the amino acid composition of Zanthoxylum bungeanum leaf in Maoxian was balanced,and its flavor substances were rich,and had certain degree of antioxidant activities,it had potential for further development. The study provides a reference for comprehensive utilization of Zanthoxylum bungeanum leaf resources.

关 键 词：茂县 花椒叶 化学成分 抗氧化活性 

分 类 号：Q946.91[生物学—植物学]