不同产地大红袍花椒香麻味差异分析  

Analysis of differences in the aroma-numb flavors of Dahongpao Zanthoxylum bungeanum from different regions

作　　者：张正军 姜抢平 朱德琴 石亚鹏 ZHANG Zhengjun;JIANG Qiangping;ZHU Deqin;SHI Yapeng(Qingyang Forestry Science Research Institute,Qingyang 745000,Gansu,China;Zanthoxylum Bungeanum Research Institute of Longnan Non-wood Forest Research Institute,Wudu 476000,Gansu,China)

机构地区：[1]庆阳市林业科学研究所,甘肃庆阳745000 [2]陇南市经济林研究院花椒研究所,甘肃武都476000

出　　处：《经济林研究》2024年第2期40-53,共14页Non-wood Forest Research

基　　金：中央财政林业科技推广示范项目(〔2022〕ZYTG016)。

摘　　要：【目的】探究不同产地大红袍花椒香麻味差异,为大红袍花椒综合品质评价提供理论依据。【方法】选择四川汉源、四川茂汶、四川金阳、陕西韩城、陕西凤县、云南昭通、甘肃武都、甘肃庆阳大红袍花椒作为研究对象,以挥发性物质与麻味物质作为香麻味指标,采用挥发油提取器、气相色谱-质谱联用仪、高效液相色谱仪进行检测。【结果】8个不同产地大红袍花椒挥发油含量为(17.80±1.30)~(26.20±0.80)mL·kg^(-1),挥发性成分种类为醛类、苯类、烯烃类、酮类、醇类、酸类、烷烃类、酯类,挥发性成分累计检出124种,共有挥发性成分29种,且不同产地大红袍花椒挥发性成分及相对含量存在差异;麻味物质含量为(105.97±0.34)~(156.81±0.44)mg·g^(-1),其中四川汉源的含量最高、甘肃庆阳的含量最低,4种山椒素中羟基-α-山椒素含量最高、羟基-γ-山椒素含量最低,且不同产地麻味物质成分存在差异;(5R)-1-甲基-5-丙-1-烯-2-基环己烯与四川汉源、四川茂汶相关性极显著,羟基-ε-山椒素与陕西韩城、陕西凤县相关性显著;反-2-辛烯醛与甘肃庆阳相关性极显著;经主成分分析,大红袍花椒优劣依次为四川汉源、甘肃武都、四川茂汶、陕西韩城、陕西凤县、四川金阳、云南昭通、甘肃庆阳,且四川金阳、云南昭通、甘肃庆阳产地大红袍花椒香麻味综合品质差异较小。【结论】8个不同产地大红袍花椒香麻味存在一定差异,其优劣依次为四川汉源、甘肃武都、四川茂汶、陕西韩城、陕西凤县、四川金阳、云南昭通、甘肃庆阳,且四川金阳、云南昭通、甘肃庆阳产地大红袍花椒香麻味综合品质差异较小。本研究结果可为食品、医疗卫生等行业原料选择提供依据。【Objective】To explore the differences in the aroma-numb flavors of Dahongpao Zanthoxylum bungeanum from different regions,and to provide a theoretical basis for the comprehensive quality evaluation of Dahongpao Z.bungeanum.【Method】SCHY,SCMW,SCJY,SXHC,SXFX,YNZT,GSWD,and GSQY Dahongpao Z.bungeanum were selected as research objects.The volatile substances and numb flavor substances were used as aroma-numb flavors indicators,and volatile oil extractors gas chromatography-mass spectrometry and high-performance liquid chromatography were used for detection.【Result】The volatile oil content of Dahongpao Z.bungeanum from 8 different regions was(17.80±1.30)-(26.20±0.80)ml·kg^(-1),and the types of volatile components were aldehydes,benzene,olefins,ketones,alcohols,acids,alkanes,and esters.A total of 124 volatile components were detected,with a total of 29 volatile components.There were differences in the volatile components and relative content of Dahongpao Z.bungeanum from different regions;the content of numb flavor substances ranges was from (105.97±0.34) mg·g^(-1) to (156.81±0.44) mg·g^(-1), with the highest content in SCHY and the lowest content in GSQY. Among four types of sanshool groups, the content of HO-α-sanshool was the highest and HO-γ-sanshool was the lowest, and there were differences in the composition of numb flavor substances from different regions. The correlation between cyclohexene, 1-methyl-5-(1-methylethenyl)- (5R)- and SCHY and SCMW extremely significant, the correlation between HO-ε-sanshool and SXHC and SXFX extremely significant, the correlation between trans-2-octen-1-al and GSQY was extremely significant. According to principal component analysis, the quality of Dahongpao Z. bungeanum was ranked in the following order: SCHY, GSWD, SCMW, SXHC, SXFX, SCJY, YNZT, GSQY. Moreover, there was a relatively small difference in the overall quality of Dahongpao Z. bungeanum aroma-numb flavors among the production areas of SCJY, YNZT, GSQY. 【Conclusion】There are certain differences

关 键 词：花椒 香麻味 挥发性物质 麻味物质 主成分分析 

分 类 号：S602.4[农业科学—园艺学] TS264.3[轻工技术与工程—发酵工程]