汉源产红花椒叶中麻味物质特征的研究
首发时间:2012-11-30
摘要:研究汉源产红花椒叶和果皮中酰胺类物质成分组成。通过高效液相色谱(HPLC)和液相色谱-质谱联用(LC-MS)进行定性、定量分析。实验测得花椒叶中的酰胺类物质有:羟基-ε-山椒素(0.001%)、羟基-α-山椒素(0.034 %)、羟基-β-山椒素(0.003 %)和羟基-γ-山椒素(0.003 %);花椒果皮中的酰胺类物质有:羟基-ε-山椒素(0.036%)、羟基-α-山椒素(2.2 %)、羟基-β-山椒素(0.01 %)、羟基-γ-山椒素(0.514 %)和花椒素(0.043 %)。以上结果表明,花椒叶中含有与果皮中类似的麻味物质成分,可以作为新型食品资源和调味料。
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Characterization of the pungent principles of Zanthoxylum bungeanum leaves from Han-Yuan region in China
Abstract:The objective of this study was to investigate the pungent principles in Zanthoxylum bungeanum leaves and Zanthoxylum bungeanum pericarps from Han-Yuan region in China. The qualitative and quantitative analysis of the main alkylamides were performed by HPLC and LC-MS. Hydroxy-ε-sanshool, hydroxy-α-sanshool, hydroxy-β-sanshool and hydroxyl-γ-sanshool were identified from the extracts of Zanthoxylum bungeanum leaves, and their contents were 0.001%, 0.034%, 0.003% and 0.003%, respectively. Also, five main alkylamides were identified in the extracts of Zanthoxylum bungeanum pericarps including hydroxy-ε-sanshool, hydroxyl-α- sanshool, hydroxyl-β-sanshool, hydroxyl-γ-sanshool and bungeanool, and their contents were 0.036%, 2.2 %, 0.01%, 0.514% and 0.043%, respectively. The above result suggests that Zanthoxylum bungeanum leaves can be used as a new source of food and food flavouring.
Keywords: Zanthoxylum bungeanum leaf Zanthoxylum bungeanum pericarp Alkylamides Sanshool
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