基于GC-IMS技术分析对比红花椒、青花椒和藤椒中的挥发性物质  

Analysis and Comparison of Volatile Substances in Zanthoxylum bungeanum Maxim.,Zanthoxylum schinifolium sieb.et Zucc.and Zanthoxylum armatum DC.Based on GC-IMS Technology

作　　者：任发健 饶朝龙 尤霜 张家余 赵麟 陈艳 REN Fajian;RAO Chaolong;YOU Shuang;ZHANG Jiayu;ZHAO Lin;CHEN Yan(School of Public Health,Chengdu University of Traditional Chinese Medicine,Chengdu 611137,China;Yao Mazi Food Co.,LTD.,Meishan 620000,China;Sichuan Yao Mazi Biotechnology Co.,LTD.,Chengdu 610000,China)

机构地区：[1]成都中医药大学公共卫生学院,成都611137 [2]幺麻子食品股份有限公司,眉山620000 [3]四川幺麻子生物科技有限公司,成都610000

出　　处：《食品与发酵科技》2025年第2期17-24,共8页Food and Fermentation Science & Technology

基　　金：四川省自然科学基金(2022NSFSC0577);四川省中医药科技产业创新团队(2022C001)。

摘　　要：采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)检测红花椒(Zanthoxylum bungeanum Maxim.)、青花椒(Zanthoxylum schinifolium sieb.et Zucc.)和藤椒(Zanthoxylum armatum DC.)中的挥发性物质,并采用直观法、指纹图谱法和动态主成分分析(principal component analysis,PCA)比较三种花椒挥发性物质的差异。结果表明:3种花椒挥发性物质的峰强度存在一定程度的差异,在3种花椒中共检出98种化合物(包括二聚体),定性76种化合物(包括二聚体),其中单体47种,包括11种酯类、8种醛类、6种烯类、8种酮类、7种醇类、2种吡嗪类以及酸类、醚类、萜烯醇类、吡啶类、腈类各1种。经指纹图谱进行差异性分析,发现红花椒中的挥发性物质最丰富,共61种;藤椒中酯类化合物和烯类化合物最多;青花椒和红花椒的挥发性物质特征差异最大。该研究结果可为红花椒、青花椒和藤椒的快速鉴别以及质量评价提供新思路。Gas chromatography-ion mobility spectrometry(GC-IMS)was used to detect the volatiles in Zanthoxylum bungeanum Maxim.,Zanthoxylum schinifolium sieb.et Zucc.and Zanthoxylum armatum DC.,by using the intuitive method,fingerprinting method and dynamic principal component analysis(PCA),the differences of volatile substances among the three kinds of Chinese prickly ash were compared.The results showed that the peak intensities of the volatiles of the three kinds of Chinese prickly ash differed to some extent,and a total of 98 compounds(including dimers)were detected in the three kinds of Chinese prickly ash,and 76 compounds(including dimers)were characterized,of which 47 were monomers,including 11 esters,8 aldehydes,6 alkenes,8 ketones,7 alcohols,and 2 pyrazines as well as one type of acid,ether,terpenol,pyridine,nitrile.After the fingerprint difference-analysis,it was found that Z.bungeanum Maxim.had the most abundant volatiles,with 61 in total;Z.armatum DC.had the most esters and alkenes;Z.schinifolium sieb.et Zucc.and Z.bungeanum Maxim.had the biggest difference in volatile substance characteristics.The results of this study can provide new ideas for the rapid identification and quality evaluation of Z.bungeanum Maxim.,Z.schinifolium sieb.et Zucc.and Z.armatum DC..

关 键 词：花椒 气相色谱-离子迁移谱法 挥发性物质 差异 

分 类 号：TS264.3[轻工技术与工程—发酵工程]