摘要
采用气相色谱-质谱联用(GC-MS)法分析了不同产地32批花椒样品中挥发油的组成并比较了青、红花椒之间以及不同产地花椒挥发油含量和组成的差异。研究结果表明,32批花椒样品中,青花椒挥发油含量范围为9.62～13.61g/100g,红花椒挥发油含量范围为6.79～12.20g/100g,两者之间在含量上存在极显著性差异(p≤0.01);青花椒挥发油的GC-MS图谱中,共有峰的面积占总峰面积平均为88.39%,其中萜烯类平均峰面积为34.71%,醇类52.13%,酮类1.76%;在红花椒挥发油的GC-MS图谱中,共有峰的面积占总峰面积平均为75.90%,其中萜烯类平均峰面积为52.59%,醇类34.50%,酯类12.91%,青花椒和红花椒的挥发油在组成成分上也存在一定的差异。该实验结果为花椒的品质鉴定提了供实验依据。
GC-MS method was used to analyze the essential oil composition of the 32 batches of zanthoxylum samples from different producing areas.The difference of essential oil of the Zanthoxylum Schinifolium Sieb.et Zucc and the Zanthosylum Bungeanum Maxim was also compared.The results showed that：In the 32 batches samples,Zanthoxylum Schinifolium Sieb.et Zucc essential oil content ranged between 9.62～13.61g/100g,while the Bungeanum Maxim between 6.79～12.20g/100g,and there was a significant difference of essential oil content between Zanthoxylum Schinifolium Sieb.et Zucc and Zanthosylum Bungeanum Maxim（p≤0.01）.In the Zanthoxylum Schinifolium Sieb.et Zucc essential oil,average percentage of common peak area was 88.39%,which terpenes average percentage of 34.71% peak area,alcohol 52.13%,ketone 1.76%.In the Bungeanum Maxim essential oil,average percentage of common peak area was 75.90%,which terpenes average percentage of 52.59% peak area,alcohol 34.50%,ester 12.91%.There were some difference between essential oil components of Zanthoxylum Schinifolium Sieb.et Zucc and Bungeanum Maxim.The experimental results provided the quality identification experimental basis for zanthoxylum.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第18期103-106,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31071599)
重庆市科委攻关项目(CSTC
2010AC1009)
关键词
青花椒
红花椒
产地
挥发油
气相色谱质谱法
Zanthoxylum Schinifolium Sieb.et Zucc
Zanthosylum Bungeanum Maxim
producing areas
essential oil
GC-MS
