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