不同产地花椒挥发性成分分析及开发效益研究  

Analysis of Volatile Components of Zanthoxylum bungeanum from Different Places of Origin and Study on Development Benefits

作　　者：张萨 蒋文兵 吕永霞 李楠 ZHANG Sa;JIANG Wen-bing;LYU Yong-xia;LI Nan(Zhengzhou Vocational College of Finance and Taxation,Zhengzhou 450048,China;Lanzhou City University,Lanzhou 730030,China;Zhengzhou Vocational College of Industrial Safety,Zhengzhou 451100,China)

机构地区：[1]郑州财税金融职业学院,郑州450048 [2]兰州城市学院,兰州730030 [3]郑州工业安全职业学院,郑州451100

出　　处：《中国调味品》2023年第7期186-189,195,共5页China Condiment

基　　金：2020年度河南省软科学研究计划项目(202400410416);2019年度河南省高等教育教学改革研究与实践项目重点项目(2019SJGLX684);2021年度河南省高等教育教学改革与实践项目(2021SJGLX910)。

摘　　要：花椒作为常用的调味料,广泛应用于各种食品加工中,而花椒的品质主要是由其麻度和香气决定的。该试验以5个产区的花椒作为研究对象,先通过单因素试验对花椒中挥发性成分的提取工艺进行研究,再利用最佳提取工艺对5个产区(四川汉源、陕西韩城、山东莱芜、甘肃武都和河北邯郸)花椒中的挥发性成分进行研究和分析。研究结果表明,采用单因素试验研究顶空固相微萃取花椒中挥发性成分的最佳工艺条件为萃取温度50℃、萃取时间30 min和萃取原料3 g;5个不同产地的花椒中挥发性成分存在一定程度的差异,其中四川汉源花椒的挥发性成分和陕西韩城、山东莱芜、甘肃武都和河北邯郸花椒的挥发性成分差异最明显;陕西韩城、山东莱芜、甘肃武都和河北邯郸花椒的挥发性成分差异相对较小。As a kind of common seasoning,Zanthoxylum bungeanum is widely used in various food processing,and the quality of Zanthoxylum bungeanum is mainly determined by its pungency intensity and aroma.In this test,with Zanthoxylum bungeanum from five places of origin as the research object,the extraction process of volatile components from Zanthoxylum bungeanum is studied through single factor test firstly,and then the volatile components of Zanthoxylum bungeanum from five places of origin(Hanyuan in Sichuan,Hancheng in Shaanxi,Laiwu in Shandong,Wudu in Gansu and Handan in Hebei)are studied and analyzed by optimal extraction process.The research results show that the optimal process conditions of headspace solid-phase microextraction of volatile components from Zanthoxylum bungeanum studied by single factor test are extraction temperature of 50℃,extraction time of 30 min and extraction raw material of 3 g;there are some differences in the volatile components of Zanthoxylum bungeanum from different places of origin,among which,the differences in the volatile components between Zanthoxylum bungeanum from Hanyuan in Sichuan and Zanthoxylum bungeanum from Hancheng in Shaanxi,Laiwu in Shandong,Wudu in Gansu and Handan in Hebei are the most significant;the differences in volatile components of Zanthoxylum bungeanum from Hancheng in Shaanxi,Laiwu in Shandong,Wudu in Gansu and Handan in Hebei are relatively small.

关 键 词：花椒 挥发性成分 顶空固相微萃取法 产地 

分 类 号：TS264.3[轻工技术与工程—发酵工程]