红花椒和青花椒主要品质特征指标值的评价

doi:10.7506/spkx1002-6630-200915009

食品科学 ›› 2009, Vol. 30 ›› Issue (15): 45-48.doi: 10.7506/spkx1002-6630-200915009

红花椒和青花椒主要品质特征指标值的评价

余晓琴^1,2，郑显义³，阚建全^1,*，郭静¹

1.西南大学食品科学学院 2.四川省食品药品检验所 3.内江职业技术学院生物技术系

收稿日期:2008-10-29 修回日期:2009-06-16 出版日期:2009-08-01 发布日期:2010-12-29
通讯作者: 余晓琴 E-mail:yuxiaoqinhuan@163.com
基金资助:
国家“863”计划项目(2001AA248021)；重庆市重点自然科学基金项目(CSTC，2006BA1007)

Evaluation of Specific Quality of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc

YU Xiao-qin1,2，ZHENG Xian-yi3，KAN Jian-quan1,*，GUO Jing1

1. College of Food Science, Southwest University, Chongqing 400716, China；2. Sichuan Province Institute for Food and Drug
Control, Chengdu 610036, China；3. Biological Department, Neijiang Vocational and Technical College, Neijiang 641003, China

Received:2008-10-29 Revised:2009-06-16 Online:2009-08-01 Published:2010-12-29
Contact: YU Xiao-qin E-mail:yuxiaoqinhuan@163.com

摘要/Abstract

摘要：

以收集的123 份不同产地红花椒和青花椒为试材，结合高效液相色谱法以及色差分析技术，分析测定红花椒和青花椒的颜色、挥发油、麻味物质3 个品质特征指标值，借助DPS 数据统计软件评价不同种类和不同产地花椒之间的品质差异性和相关性。结果表明：红花椒和青花椒的挥发油与麻味物质含量变异系数均较小(均小于5%)，这两个品质特征相对比较稳定；青花椒品质优于红花椒，青花椒挥发油含量均值约为红花椒的2.4 倍，分别为5.278ml/100g 和2.211ml/100g，而麻味物质含量均值约为红花椒的1.6 倍，分别为14.797mg/g 和9.390mg/g；红花椒、青花椒的挥发油和麻味物质含量两个特征指标与其颜色四个指标(ΔL、ΔA、ΔB、ΔE)之间无极显著相关性；红花椒挥发油和麻味物质两个指标之间无极显著相关，而青花椒的这两个指标之间有极显著正相关(P ≤ 0.01)；不同产地红花椒麻味物质之间不存在显著性差异，而挥发油含量有显著性差异；不同产地青花椒挥发油和麻味物质之间都存在显著性差异。

关键词: 红花椒, 青花椒, 挥发油, 麻味物质, 品质特征

Abstract:

Qualities of 123 samples of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc from different areas of China were investigated and the color difference was measured using a colorimeter and the contents of volatile oil and numb-taste components were determined by HPLC. The quality difference and correlation of samples of the two Zanthoxylum varieties were analyzed based on DPS. The results showed the coefficient of variation of volatile oil and numb-taste components were both lower than 5% and the contents of volatile oil in Zanthoxylum schinifolium Sieb. et Zucc and Zanthoxylum bungeanum Maxim were 5.278 ml/100 g and 2.211 ml/100 g, respectively while the contents of numb-taste components were 14. 797 mg/g and 9.390 mg/g, separately. There were not significant correlations between the content of volatile oil or the content of numb-taste components and the four color characteristics (ΔL, ΔA, ΔB, and ΔE) for both Zanthoxylum schinifolium Sieb. et Zucc and Zanthoxylum bungeanum Maxim. However, a significant correlation (P ≤ 0.01) was observed between the contents of volatile oil and numb-taste components in Zanthoxylum schinifolium Sieb. et Zucc while no correlation was found in Zanthoxylum bungeanum Maxim. Samples of Zanthoxylum bungeanum Maxim from different areas showed significant difference in the content of volatile oil, but not in the content of numb-taste components while samples of Zanthoxylum schinifolium Sieb. et Zucc from different areas showed significant differences both in the contents of volatile oil and numb-taste components.

Key words: Zanthoxylum bungeanum Maxim, Zanthoxylum schinifolium Sieb. et Zucc, volatile oil, numb-taste components, specific quality

中图分类号:

TS207.2

余晓琴1,2，郑显义3，阚建全1,*，郭静1. 红花椒和青花椒主要品质特征指标值的评价[J]. 食品科学, 2009, 30(15): 45-48.

YU Xiao-qin1,2，ZHENG Xian-yi3，KAN Jian-quan1,*，GUO Jing1. Evaluation of Specific Quality of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc[J]. FOOD SCIENCE, 2009, 30(15): 45-48.

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红花椒和青花椒主要品质特征指标值的评价

Evaluation of Specific Quality of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc

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