Determination and Evaluation of Flavor Substances in the Peels of Different Germplasms of Zanthoxylum bungeanum Maxim
[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 exper-imental materials,the content and composition of the main flavor substances volatile oil and hemp flavor substances in the skin of Z.bungea-num were measured,and the differences in different germplasm of Z.bungeanum were compared and analyzed.Through comprehensive evalu-ation,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 Linz-hou Dahongpao(ZB10),with a concentration of 87.813 mg/g.In the components of hemp flavored substances,hydroxy-α-coumarin contrib-utes 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.[Conclu-sion]This study lays the foundation for the later breeding of high-quality Sichuan pepper varieties.
万方数据
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