不同成熟期青花椒、红花椒花椒麻素积累分析  

Accumulation of sanshool in fruits of Zanthoxylum armatum DC.and Z.bungeanum in different mature period

作　　者：秦廷豪 李佩洪 曾攀 朱丽 陈政 龚霞 温铿 王海峰 张艳 QIN Ting-hao;LI Pei-hong;ZENG Pan;ZHU Li;CHEN Zheng;GONG Xia;WEN Keng;WANG Hai-feng;ZHANG Yan(Sichuan Academy of Agricultural Characteristic Plants,Zizhong,Sichuan 641200,China)

机构地区：[1]四川省农业特色植物研究院,四川资中641200

出　　处：《西南农业学报》2024年第4期789-795,共7页Southwest China Journal of Agricultural Sciences

基　　金：四川省农科院项目“科技创新路径”(23LKYCX2);四川省科技计划项目(23YSZH0015)。

摘　　要：[目的]研究不同生长成熟期青、红花椒花椒麻素积累变化规律,为花椒功能性成分的开发利用提供参考。[方法]以青、红花椒不同生长成熟期鲜果实为试材,利用甲醇浸提花椒麻素,利用HPLC-MS联用技术连续检测不同时期花椒麻素及其成分含量。[结果]青花椒花椒麻素含量为7.7~19.6 mg/g,随生长发育进程呈先升后降动态变化趋势。成熟早期青花椒花椒麻素快速增加,增幅127.92%,成熟期上下波动,6月12日达峰值,成熟晚期回升26.32%。红花椒花椒麻素含量为0.42~17.06 mg/g,随生育期进程呈不断增加趋势。幼果期是红花椒花椒麻素快速增长期,增加19.9倍;成熟早期较快增加,增幅51.93%;成熟期增幅减小,7月28日达峰值。青、红花椒花椒麻素主要成分均为羟基-α-山椒素、羟基-β-山椒素、羟基-γ-山椒素、羟基-ε-山椒素,其中羟基-α-山椒素含量最高。生长成熟期,青、红花椒花椒麻素主成分中羟基-ε-山椒素动态变化趋势高度一致,其它3种成分存在明显差异;羟基-β-山椒素是青、红花椒麻素主成分的最大变量,在青花椒成熟早期与成熟期间含量大幅上升再快速下降,青花椒花椒麻素含量与之同步升降,是成熟早期和成熟期青花椒花椒麻素含量变化的关键因子。[结论]不同生长成熟期青、红花椒花椒麻素及主成分含量积累呈动态变化,且动态积累具有明显的差异。根据花椒麻素及主成分积累变化规律,选择6月12日为青花椒花椒麻素及青花椒花椒麻素成分中羟基-α-山椒素、羟基-β-山椒素和红花椒花椒麻素成分中羟基-β-山椒素的最佳研究利用时期;7月13日为红花椒花椒麻素成分中羟基-α-山椒素、青花椒花椒麻素成分中羟基-γ-山椒素的最佳研究利用时期;7月28日为红花椒花椒麻素及红花椒花椒麻素成分中羟基-γ-山椒素、羟基-ε-山椒素的最佳研究利用时期;8月中旬为青花椒花椒麻素�[Objective]The experiment was conducted to study the accumulation and changes of sanshool at different maturity stages,and pro-vide reference for utilization of functional components in Zanthoxylum armatum DC.and Z.bungeanum.[Method]Taking fresh fruit of Zan-thoxylum armatum DC.and Z.bungeanum as test material,sanshool was extracted with methanol,and HPLC-MS technology was used to con-tinuously detect sanshool at different maturity stages.[Result]Sanshool of Z.armatum DC.was 7.7-19.6 mg/g,which showed a trend of upward trend followed by a downward trend;In the early stage of maturity,the content of sanshool increased rapidly,with an increase of 127.92%.The fluctuation during the maturity period reached is peak on June12,and in the late stage of maturity,itreboundedby 26.32%.Sanshool of Z.bungeanum was 0.42-17.06 mg/g,showing a trend of continuous accumulation and increase,the fastest in the young fruit stage of sanshool,with an increase of 19.9.It continued to increase rapidly in the early stage of maturity,but the growth rate nar-rowed and reached its peak on July 28th.The main components of sanshool of the Z.armatum DC.and Z.bungeanum were hydroxy-α-san-shool,hydroxy-β-sanshool,hydroxy--sanshool and hydroxy-8-sanshool,and hydroxy-α-sanshool content was the highest.Hydroxy-8-sanshool of Z.armatum DC.and Z.bungeanum were highly consistent on dynamic changes.There were significant differences among the other three components;Hydroxy-β-sanshool were the maximum variable in sanshool of Z.armatum DC.and Z.bungeanum.Hydroxy-β-sanshool in-creased significantly and decreased rapidly in early stage of maturity and stage of maturity Z.armatum DC.,in early stage of maturity Z.bun-geanum and was the key factor affecting content changes of Z.armatum DC.sanshool in early stage of maturity and stage of maturity.[Con-clusion ]The content of sanshool of Z.armatum DC.and Z.bungeanum and components showed dynamic changes at diferent maturity stages,has obvious diferences;Based on the accumulation and changes of sanshool and c

关 键 词：不同成熟期 花椒麻素 积累变化 比较分析 

分 类 号：S573[农业科学—作物学]