室温贮藏时间对花椒品质特征的影响研究  

Effect of Storage at Normal Temperature on the Quality of Zanthoxylum bungeanum

作　　者：任得元[1] 董育公[1] 张聪珍 许新娟 苏柯星 刘淑明[3] REN De-yuan;DONG Yu-gong;ZHANG Cong-zhen;XU Xin-juan;SU Ke-xing;LIU Shu-ming(Yangling Vocational and Technical College,Yangling 712100,Shaanxi,China;Forest Pest Quarantine&Control Center of Fuping County,Fuping 711700,Shaanxi,China;College of Sciences,Northwest A&F University,Yangling 712100,Shaanxi,China)

机构地区：[1]杨凌职业技术学院,陕西杨陵712100 [2]富平县林木病虫害防治检疫中心,陕西富平711700 [3]西北农林科技大学理学院,陕西杨陵712100

出　　处：《西北林学院学报》2020年第4期51-55,共5页Journal of Northwest Forestry University

基　　金：中央财政林业科技推广示范项目(SLTG[2019]03)。

摘　　要：采用室温贮藏的方法,研究贮藏时间对大红袍花椒和青花椒品质特征的影响。结果表明,贮藏1、2、3 a时,大红袍花椒果皮麻味素含量和脂肪酸含量降低,分别较对照(当年)降低14.4%、50.8%、69.7.0%和2.0%、10.0%、14.0%,青花椒分别降低11.0%、40.5%、44.2%和6.5%、21.7%、22.8%。种子贮藏1、2、3 a时,大红袍花椒和青花椒脂肪酸含量分别较对照(当年)降低了0.98%、19.6%、20.2%和2.2%、15.3%、22.4%。同时,脂肪酸组分含量受贮藏时间的影响显著。贮藏1 a时,大红袍花椒和青花椒果皮亚麻酸含量分别较对照提高19.2%和26.9%(P<0.01),贮藏3 a时,分别减少27.6%和35.8%(P<0.01),亚油酸含量分别减少22.2%和15.7%。贮藏1 a的花椒果皮氨基酸含量显著提高,但随时间延长,其含量降低。同时,贮藏1 a时,大红袍花椒果皮中天冬氨酸、脯氨酸、胱氨酸和精氨酸含量分别较对照提高45.2%、55.4%、66.7%、128.6%(P<0.01),青花椒果皮中天冬氨酸、谷氨酸、脯氨酸含量分别较对照提高40.8%、30.7%和60.9%(P<0.01)。室温条件下,花椒保存时间以1 a以内为宜。The effect of storage time at room temperature on the quality of Zanthoxylum bungeanum and Z.schinifolium was studied.It was found that after stored for 1,2,and 3 years,the contents of ephedrine and fatty acid in the pericarp of Z.bungeanum decreased by 14.4%,50.8%,69.7%and 2.0%,10.0%,10.4%,respectively,while the relative data of Z.schinifolium were 11.0%,40.5%,44.2%and 6.5%,21.7%,22.8%,respectively.The fatty acid in seeds of Z.bungeanum and Z.schinifolium decreased by 0.98%,19.6%,20.2%and 2.2%,15.3%,22.4%.Moreover,storage time had significant effect on the components of fatty acid.When stored for one year,the content of linolenic acid in peels of Z.bungeanum and Z.schinifolium increased by 19.2%and 26.9%(P<0.01),anddecreased by 27.6%and 35.8%(P<0.01)when stored for 3 years;the content of linoleic acid decreased by 22.2%and 15.7%,respectively.When stored for one year,the content of amino acid in the pericarp of Z.bungeanum increased significantly,but decreased after the storage time extended.Meanwhile,when stored for 1 year,the contents of aspartic acid,proline,cystine and arginine in peel of Z.bungeanum increased by 45.2%,55.4%,66.7%and 128.6%(P<0.01),the contents of aspartic acid,glutamic acid and proline in peel of Z.schinifolium increased by 40.8%,30.7%and 60.9%(P<0.01),respectively.The results indicated that the best preservation time of Z.bungeanum and Z.schinifolium pericarp was less than one year at normal temperature.

关 键 词：花椒 室温贮藏 麻味素 脂肪酸 氨基酸 

分 类 号：S789.5[农业科学—林学]