Food and Fermentation Industries >

2024 , Vol. 50 >Issue 24: 298 - 303

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038533

Analysis of bitter compounds in red huajiao (Zanthoxylum bungeanum Maxim.) peels from different regions

  • WANG Lu ,
  • LI Aijun ,
  • DUAN Ping ,
  • PENG Xiaowei ,
  • KAN Jianquan
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs, Chongqing 400715, China)
    3(Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, China)
    4(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China)

Received date: 2024-01-09

  Revised date: 2024-02-04

  Online published: 2024-12-30

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Abstract

Huajiao (Zanthoxylum bungeanum), known for its strong pungency and unique aroma, is widely employed in regional cuisines and food processing.However, its development is hindered by its obvious bitter taste.Red huajiao (Zanthoxylum bungeanum Maxim.) has extensive cultivation and production.To compare the bitterness difference in red huajiao peels from different regions, this study focused on 20 distinct regions of red huajiao peels and used HPLC and amino acid autoanalyzer to analyze bitter compounds contents.Results showed that bitter substances were distributed in the red huajiao peels from 20 regions, and the content was different.Quercetin and arbutin were the main bitter substances in most areas, with the contents of 0.127-1.200 mg/g and 0.451-1.918 mg/g, respectively.Hierarchical cluster analysis (HCA) categorized 20 regions into five distinct classes based on bitter compounds composition and contents.Isoquercitrin, quercetin, and isorhamnetin were important bitter compounds influencing the classification of red huajiao peels into different clusters, and they were screened through combined partial least squares discrimination anlysis (PLS-DA) with variable importance in project (VIP).This study establishes a foundational data set for quality control purposes of red huajiao peels.

Key words： red huajiao (Zanthoxylum bungeanum Maxim.); different regions; bitter compounds

Cite this article

WANG Lu , LI Aijun , DUAN Ping , PENG Xiaowei , KAN Jianquan . Analysis of bitter compounds in red huajiao (Zanthoxylum bungeanum Maxim.) peels from different regions[J]. Food and Fermentation Industries, 2024 , 50(24) : 298 -303 . DOI: 10.13995/j.cnki.11-1802/ts.038533

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