Research on Factors Influencing Flavor and Quality of Zanthoxylum bungeanum Maxim.
Objective:The effects of temperature,light and oxygen on the flavor substances of Zanthoxylum bungeanum Maxim.are investigated.Methods:HPLC is used to determine the content of hydroxy-a-sanshool,hydroxy-β-sanshool,hydroxy-γ-sanshool and hydroxy-ε-sanshool in Zanthoxylum bungeanum Maxim.under different influencing factors.The content of linalool,limonene and linalool acetate in Zanthoxylum bungeanum Maxim.under different influencing factors is determined by GC.Comprehensive strength analysis of the effects of different factors on flavor substances are carried out by the polar coordinate.Results:The content of numb-taste substances is high at 4 ℃ and 25 ℃ and the difference is little.The content of aroma substances is the highest at 4 ℃.Under the shading condition,the content of numb-taste and aroma substances is best preserved.Under the condition of oxygen isolation,the loss of numb-taste and aroma substances is slower with the extension of storage time.Combined with the strength analysis diagram,it is concluded that the influencing factors of Zanthoxylum bungeanum Maxim.mainly include oxygen,temperature and light,among which,oxygen has the most significant effect.Conclusion:According to importance,the order of factors influencing the flavor and quality of Zanthoxylum bungeanum Maxim.is oxygen＞temperature＞light,and oxygen isolation,shading and 4 ℃ are the best conditions.This study has provided references for processing,transportation and storage of Zanthoxylum bungeanum Maxim.seasoning.
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