不同省份花椒的脂肪酸组成及相似性分析  

Fatty Acid Composition and Similarity Analysis of Zanthoxylum bungeanum from Different Chinese Provinces

作　　者：李亚南 葛国琴 陈江琳 崔传坚 金龙 侯如燕[2] LI Yanan;GE Guoqin;CHEN Jianglin;CUI Chuanjian;JIN Long;HOU Ruyan(School of Tea and Food Science and Technology,Anhui Agricultural University,Hefei 230031,Anhui,China;State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agricultural University,Hefei 230031,Anhui,China;Qiaqia Food Co.,Ltd.,Hefei 230601,Anhui,China)

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230031 [2]安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥230031 [3]洽洽食品股份有限公司,安徽合肥230601

出　　处：《食品研究与开发》2023年第16期167-176,共10页Food Research and Development

基　　金：洽洽食品股份有限公司(2019)资助项目(2019072506)。

摘　　要：为研究陕西、山东、四川和甘肃4个省份花椒的脂肪酸组成,该文采用GB 5009.168—2016《食品安全国家标准食品中脂肪酸的测定》方法对4个省份共32份花椒的脂肪酸进行提取,结合气相色谱法(gas chromatography,GC)对其进行分析。采用外标法确定各组分的含量。4个省份花椒共检测出16种脂肪酸,四川、山东、陕西和甘肃花椒样品分别检测出15、15、14种和13种。陕西、山东和四川花椒样品所含脂肪酸含量最高的均为顺-11-二十碳一烯酸(花生烯酸),而甘肃花椒样品脂肪酸含量最高的为顺-9-十八碳一烯酸(油酸)。显著性差异分析表明,其中4个种脂肪酸在4省份花椒样品中无显著性差异,其余12种脂肪酸均有不同程度的显著性差异。This study investigated the fatty acid composition of 32 Zanthoxylum bungeanum samples from the Shaanxi,Shandong,Sichuan,and Gansu provinces.Fatty acid extraction was performed according to GB 5009.168—2016'National standard for food safety Determination of eicosapentaenoic acid and docosahexaenoic acid in foods'.Fatty acid components were analyzed by gas chromatography(GC),and fatty acid content was determined using the external standard method.We detected 16 individual fatty acids in the Z.bungeanum samples;15,15,14,and 13 fatty acids were detected in the Sichuan,Shandong,Shaanxi,and Gansu provinces samples,respectively.Cis-11-eicosenic acid(arachidonic acid)was the most abundant fatty acid in the Shaanxi,Shandong,and Sichuan samples,while cis-9-octadecosenoic acid(oleic acid)was the most abundant in the Gansu samples.There were no significant differences in the abundances among four of the fatty acids in the Z.bungeanum samples,while the other 12 fatty acids had significant differences to varying degrees.

关 键 词：花椒 脂肪酸 气相色谱法 显著性差异 相似性分析 

分 类 号：TS264.3[轻工技术与工程—发酵工程]