不同种质花椒果皮风味物质测定与评价  

Determination and Evaluation of Flavor Substances in the Peels of Different Germplasms of Zanthoxylum bungeanum Maxim

作　　者：王玉辉 李博通 陈磊 吴梦佳 刘永红[1] WANG Yu-hui;LI Bo-tong;CHEN Lei(College of Forestry,Northwest A&F University,Yangling,Shaanxi 712100)

机构地区：[1]西北农林科技大学林学院,陕西杨凌712100

出　　处：《安徽农业科学》2025年第1期184-188,共5页Journal of Anhui Agricultural Sciences

基　　金：西北农林科技大学试验示范站(基地)科技创新与成果转化项目“花椒种质评价及良种选育研究”(TGZX2021-8)。

摘　　要：[目的]分析韩城花椒试验站参试花椒种质风味物质含量的差异性,并进行综合评价,为当地筛选花椒优异种质。[方法]以陕西韩城花椒试验站收集的15个花椒种质为试验材料,通过测定花椒果皮主要风味物质挥发油和麻味物质的含量与组成成分,对比分析不同种质花椒的差异性。通过综合评价,初选适宜当地栽培的优良花椒种质。[结果]区试的15个种质花椒果皮挥发油和麻味物质含量差异明显,其中挥发油含量最高的是莱芜大红袍(ZB7),为40.04 mL/kg;麻味物质含量最高的是林州大红袍(ZB10),为87.813 mg/g。在麻味物质组分中羟基-α-山椒素贡献最大,为93.2%,是花椒麻味的主要成分。通过综合评分和聚类分析,评选出了ZB10(林州大红袍)、ZB3[韩城大红袍(优株)]、ZB4(韩城无刺)和ZB6(临沂小花椒)这4个花椒种质为当地初选的优良花椒种质。ZB7、ZB14(贵州油椒)和ZB1(仡佬无刺花椒)这3个种质可作为单项优异种质,进行定向培育。[结论]该研究为后期花椒良种选育奠定基础。[Objective]To analyze the differences in flavor substance content of the tested Zanthoxylum bungeanu germplasm at the Hancheng Z.bungeanum Experimental Station,and conduct a comprehensive evaluation to screen excellent Z.bungeanum germplasm for the local area.[Method]Using 15 Z.bungeanum germplasms collected from the Hancheng Z.bungeanum Experimental Station in Shaanxi Province as experimental materials,the content and composition of the main flavor substances volatile oil and hemp flavor substances in the skin of Z.bungeanum were measured,and the differences in different germplasm of Z.bungeanum were compared and analyzed.Through comprehensive evaluation,select excellent Z.bungeanum germplasm suitable for local cultivation.[Result]Among the 15 Z.bungeanum germplasms tested in the region,there were significant differences in the content of volatile oil and hemp flavor substances in the fruit peel of Z.bungeanum.Among them,Laiwu Dahongpao(ZB7)had the highest content of volatile oil(40.04 mL/kg);the highest content of hemp flavor substance was Linzhou Dahongpao(ZB10),with a concentration of 87.813 mg/g.In the components of hemp flavored substances,hydroxy-α-coumarin contributes the most,accounting for 93.2%,and was the main component of Z.bungeanum hemp flavor.Through comprehensive scoring and cluster analysis,four Z.bungeanum germplasms,ZB10(Linzhou Dahongpao),ZB3(Hancheng Dahongpao(superior plant)),ZB4(Hancheng Wuthorn)and ZB6(Linyi Xiaohuajiao),were selected as excellent Z.bungeanum germplasms for local preliminary selection.ZB7,ZB14(Guizhou oil pepper)and ZB1(Gelao prickly ash)germplasm could be used as single excellent germplasm for targeted cultivation.[Conclusion]This study lays the foundation for the later breeding of high-quality Sichuan pepper varieties.

关 键 词：花椒 挥发油 麻味物质 含量测定 品质评价 

分 类 号：TS264.3[轻工技术与工程—发酵工程]