四川汉源地区青花椒和红花椒的气味指纹图谱分析

Fingerprint analysis of the volatile chemical constituents in zanthoxylum schinifolium sieb.et zucc and zanthorylum bungeanum of Sichuan Hanyuan

利用气味指纹分析技术(电子鼻)对四川汉源地区所产的青花椒和红花椒种进行了检测,运用主成分分析(PCA)和判别因子分析(DFA)方法进行分析,二者之间的气味存在明显的差异,与感官分析得出的结论一致。

Detecting the zanthoxylum schinifolium sieb. et zucc and zanthorylum bungeanum of sichuan Hanyuan in use of fingerprint （electronic nose）, analysis the result with the method of PCA and DFA. The result shows that, there is an obvious difference between them, the conclusion is consist- ent as Sensory analysis.