食品与发酵工业 >

2023 , Vol. 49 >Issue 13: 297 - 303

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028593

分析与检测

白龙江武都区段3个品种花椒果皮风味物质随生长发育的动态变化

  • 侯莹莹 ,
  • 马君义 ,
  • 朱建朝 ,
  • 胡翠兰 ,
  • 黄盼盼 ,
  • 赵琳
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  • 1(西北师范大学 生命科学学院,甘肃 兰州,730070)
    2(陇南市经济林研究院 核桃研究所,甘肃 武都,746000)
第一作者:硕士研究生(马君义教授为通信作者,E-mail:skymjy@ nwnu.edu.cn)

收稿日期: 2021-07-29

  修回日期: 2022-06-04

  网络出版日期: 2023-08-07

基金资助

甘肃省基础研究创新群体计划项目(1506RJIA116)

收起

Dynamic changes of flavor substances in pericarps of three cultivars of Zanthoxylum bungeanum with growth and development in Wudu areas of Bailongjiang River

  • HOU Yingying ,
  • MA Junyi ,
  • ZHU Jianzhao ,
  • HU Cuilan ,
  • HUANG Panpan ,
  • ZHAO Lin
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  • 1(College of Life Science, Northwest Normal University, Lanzhou 730070, China)
    2(Institute of Walnut, Longnan Economic Forest Research Institute, Wudu 746000, China)

Received date: 2021-07-29

  Revised date: 2022-06-04

  Online published: 2023-08-07

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摘要

以甘肃省陇南市经济林研究院种质资源库的狮子头、茂汶大红袍、实生大红袍3个品种花椒为试材,利用反相高效液相色谱法检测麻味物质、电子鼻及气相色谱-质谱联用法分析挥发性物质,并对生长发育过程中风味物质的动态变化规律进行研究。同时,以麻味物质和挥发性物质作为评价指标,对3个品种花椒品质进行对比分析。结果表明,生长发育过程中3个品种花椒果皮麻味物质的含量均随着果实的成熟而增加,并呈现不断累积的趋势,这与当地的采收时间相吻合,麻味物质含量从高到低依次为茂汶大红袍、狮子头、实生大红袍。电子鼻传感器W2W、W1W、W2S、W1S、W5S对3个品种花椒挥发性物质均有较好的响应,其共有挥发性物质7种,芳樟醇、柠檬烯和2-氨基苯甲酸-3,7-二甲基-1,6-辛二烯-3-酯被连续检出且相对含量较高,各挥发性物质含量动态变化差异明显。以成熟期麻味物质与挥发性物质为花椒品质评价指标进行主成分分析,品质优劣顺序依次为茂汶大红袍、狮子头、实生大红袍。

关键词： 武都花椒; 麻味物质; 挥发性物质; 动态变化

本文引用格式

侯莹莹 , 马君义 , 朱建朝 , 胡翠兰 , 黄盼盼 , 赵琳 . 白龙江武都区段3个品种花椒果皮风味物质随生长发育的动态变化[J]. 食品与发酵工业, 2023 , 49(13) : 297 -303 . DOI: 10.13995/j.cnki.11-1802/ts.028593

Abstract

Three Zanthoxylum bungeanum (Sichuan pepper) cultivars of Shizitou, Maowen Dahongpao, and Shisheng Dahongpao from the Germplasm Bank of Longnan Economic Forest Research Institute in Gansu Province were used as the test materials. Reversed phase-high performance liquid chromatography (RP-HPLC) was used to detect numb-taste substances. Electronic nose and gas chromatography-mass spectrometry (GC-MS) were used to detect and analyze volatile substances. The dynamic changes of flavor substances in pericarps of three cultivars of Z. bungeanum were analyzed during growth and development. At the same time, numb-taste substances and volatile substances were used as the evaluation indexes to compare and analyze the quality of the three cultivars. Results showed that the contents of numb-taste substances in the pericarps of the three cultivars increased with the fruit ripening during the growth and development, showing a trend of continuous accumulation, which was consistent with the local harvest time. The contents of numb-taste substances from high to low were Maowen Dahongpao, Shizitou, and Shisheng Dahongpao. The electronic nose sensors of W2W, W1W, W2S, W1S, and W5S exhibited good responses to volatile substances from the three cultivars. There were seven main common volatile substances in Shizitou, Maowen Dahongpao, and Shisheng Dahongpao during their growth and development. Linalool, limonene, and 2-aminobenzoic acid-3,7-dimethyl-1,6-octandien-3-ester were detected continuously with high relative contents. The dynamic changes of volatile substance contents in the three kinds of Z. bungeanum were significantly different. Based on the principal component analysis, and using numb-taste substances and volatile substances in the maturity stage as the quality evaluation index, the quality of the three cultivated peppers was in the order of Maowen Dahongpao, Shizitou, and Shisheng Dahongpao.

Key words： Zanthoxylum bungeanum from Wudu; numb-taste substances; volatile substances; dynamic change

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