4种不同产地青、红花椒挥发油成分及香气特征研究
Study on Components and Aromatic Characteristics of Volatile Oils of Zanthoxylum Schinifolium Sieb. et Zucc. and Zanthoxylum Bungeanum Maxim. from Four Different Producing Areas
田卫环 1张蓓2
作者信息
- 1. 郑州雪麦龙食品香料有限公司,河南郑州 451162
- 2. 郑州轻工业学院食品与生物工程学院,河南郑州 450001
- 折叠
摘要
采用气相色谱-质谱联用(GC-MS)法对4种不同产地花椒样品挥发油组分及各组分相对质量分数进行分析,并对这些组分进行香气特征描述.从4种花椒挥发油中共鉴定出58种成分,其中共有成分19种,共有成分峰面积之和分别占金阳青花椒、云南青花椒、茂汶椒和武都椒挥发油总峰面积的92.21%、93.66%、66.31%和72.50%,且各个成分的相对质量分数差异很大.两种红花椒特有成分为12种,这些成分的相对质量分数和香气特征在很大程度上影响花椒的整体香气走向.
Abstract
GC-MS method was used to analyze the components and their relative mass contents in 4 volatile oil samples of Zanthoxylum obtained from different producing areas. The aromatic characteristics of each component were also described. Fifty eight volatile compounds including 19 common components were identified, the peak area percentages of common components accounting to total peak area were Jinyang 92.21%,Yunnan 93.66%, Maowen 66.31% and Wudu 72.50%, respectively. And there were significant difference among peak area percentages of each component. Twelve kinds of special components in two oils of Zanthoxylum bungeanum Maxim. from two different producing areas were confirmed, these components provided great influence on the overall aroma of Zanthoxylum.
关键词
花椒/挥发油/气质联用分析/香气特征Key words
Zanthoxylum/volatile oil/GC-MS/aromatic characteristic引用本文复制引用
出版年
2017
NETL
NSTL
维普
万方数据