日本无刺花椒风味物质的分析研究  

Analysis of Flavor Components from Japanese Xanthoxylum piperitum

作　　者：何祖新 祝磊 黎江华[2] 彭伟[2] 魏大能 吴纯洁[2] HE Zu-xin;ZHU Lei;LI Jiang-hua;PENG Wei;WEI Da-neng;WU Chun-jie(Sichuan Sino-Dandard Pharmaccutical Co.,Ltd.,Mianyang 621100,China;College of Pharmacy,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China)

机构地区：[1]四川得恩德药业有限公司,四川绵阳621100 [2]成都中医药大学药学院,成都611137

出　　处：《中国调味品》2018年第11期150-153,156,共5页China Condiment

基　　金：四川省中医药管理局中医药科研专项项目(2018JC001);中药饮片关键技术创新团队(16TD0014)

摘　　要：目的:对日本无刺花椒风味物质进行分析。方法:采用HS-SPME-GC-MS联用技术对日本无刺花椒的香味物质进行分析鉴定;并建立HPLC法测定其麻味物质。结果:有效分离鉴定出21种香味化合物,占香味化合物总量的99.55%,主要成分是柠檬烯、小茴香烯、β-月桂烯等;羟基-α-山椒素含量为31.57mg/g,为日本无刺花椒的主要麻味物质,分别为羟基-γ-山椒素和羟基-β-山椒素含量的21,28倍。结论:该研究为日本无刺花椒的开发利用、质量标准及品质评价提供了参考。Objective:To analyze the flavor components from Japanese Xanthoxylum piperitum.Methods:The HS-SPME-GC-MS method is used to analyze and discriminate the flavor components.HPLC is used to analyze the hemp-flavor components.Results:21 components are separated and identified,and these components account for 99.55%of the total flavor components.The main aroma components are limonene,fenchene andβ-myrcene.The content of hydroxyl-α-sanshool is 31.57 mg/g,and it is the main hemp-flavor component of Japanese pepper.The content of hydroxyl-α-sanshool is 21,28 times higher than that of the content of hydroxy-γ-sanshool and hydroxy-β-sanshool respectively.Conclusion:This paper could provide the reference for the further development and use,quality standard and quality evaluation of Japanese Xanthoxylum piperitum.

关 键 词：日本无刺花椒 风味物质 香味物质 麻味物质 

分 类 号：TS207.3[轻工技术与工程—食品科学]