Food and Fermentation Industries >

2024 , Vol. 50 >Issue 7: 304 - 312

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035746

Variation of numb and volatile components in Zanthoxylum armatum DC.at different maturity stages

  • YAN Ziwei ,
  • XIE Tianfang ,
  • WANG Jialin ,
  • YOU Shuang ,
  • ZHANG Jiayu ,
  • ZHANG Yifei ,
  • ZHAO Lin ,
  • ZHU Xiang
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  • 1(Yaomazi Food Co.Ltd.,Meishan 620360, China)
    2(SichuanYaomazi Biotechnology Co.Ltd., Chengdu 611430, China)

Received date: 2023-04-07

  Revised date: 2023-05-25

  Online published: 2024-05-09

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Abstract

Zanthoxylum armatum DC.is widely used as a medicinal and edible resource and its chemical components and biological activity change with the growth process.The changes of indicators during different maturity stages are beneficial for harvesting timely based on usage purposes and maximizing the utilization of Z.armatum.Z.armatum at different maturity stages from Hongya county, Sichuan province was used as the test materials.HPLC and GC-MS were used to analyze numb-taste substances and volatile substances, respectively.Results showed the content of numb-taste substances in Z.armatum harvested from mid to late June to the end of July was relatively high and stable, and the highest content of hydroxy-α-sanshool was 48.25 mg/g.There were differences in the volatile flavor components of Z.armatum at different maturity stages, but D-limonene and linalool were the main components.Terpene compounds represented by D-limonene gradually decreased during the growth process, while alcohol compounds represented by linalool and aldehyde compounds represented by citral gradually accumulated during the growth process.At the same time, the relative odor activity value (ROAV) analysis results showed that linalool, D-limonene, and pinene were the key flavor compounds during the whole harvest period, and decanal was the key flavor compounds of Z.armatum during the mature period.Nerol, β-caryophyllene, 3-carene, (1S)-β-pinene, and 2-undecanone were the key flavor compounds in the immature stage of Z.armatum The results provide a reference for the timely harvesting of Z.armatum based on its application purpose.

Key words： Zanthoxylum armatum DC.; numb substances; volatile flavor components; relative odor activity value; timely harvesting

Cite this article

YAN Ziwei , XIE Tianfang , WANG Jialin , YOU Shuang , ZHANG Jiayu , ZHANG Yifei , ZHAO Lin , ZHU Xiang . Variation of numb and volatile components in Zanthoxylum armatum DC.at different maturity stages[J]. Food and Fermentation Industries, 2024 , 50(7) : 304 -312 . DOI: 10.13995/j.cnki.11-1802/ts.035746

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