Food and Fermentation Industries >

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

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

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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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

Cite this article

HOU Yingying , MA Junyi , ZHU Jianzhao , HU Cuilan , HUANG Panpan , ZHAO Lin . Dynamic changes of flavor substances in pericarps of three cultivars of Zanthoxylum bungeanum with growth and development in Wudu areas of Bailongjiang River[J]. Food and Fermentation Industries, 2023 , 49(13) : 297 -303 . DOI: 10.13995/j.cnki.11-1802/ts.028593

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