花椒果实不同部位及其种子油资源性化学成分分析与评价

Analysis and evaluation of resourceful chemical compositions in different parts of Zanthoxylum bungeanum fruit and its seed oil

该研究对花椒成熟果实不同部位及其种子油中的多类型资源性化学成分进行分析评价,为其资源的精细化利用提供科学依据。采用气相色谱-质谱联用法分析花椒果皮、花椒种子及种子油中的挥发油类、脂肪酸类化学成分的组成及含量;采用高效液相色谱法分析花椒果皮、花椒种子及种子油中的黄酮类及酚酸类化学成分的组成及含量。结果显示,花椒果皮、花椒种子及花椒种子油中分别检测到26,19,11种挥发性成分,其中萜类及其含氧衍生物为其主要组成成分,芳樟醇及其酯化物在花椒果皮中相对含量较为丰富;3样品中总脂肪酸的质量分数分别为108.42,331.63,966.04 mg·g-1,并且均以油酸、亚油酸、亚麻酸含量相对较高;花椒果皮中还含有较为丰富的黄酮类化学成分金丝桃苷、槲皮苷、芦丁、异槲皮苷及酚酸类成分绿原酸等,而在花椒种子及种子油中未检测到上述成分。该研究结果证实花椒果实中含有丰富的资源性化学成分,且不同部位中所含成分的组成和含量有所差异,为花椒果实的系统利用与精细化产业开发提供了科学依据。

The study aims of this study is to analyze and evaluate the resourceful chemical compositions in different parts of mature fruit of Zanthoxylum bungeanum, and provide a scientific basis for the comprehensive utilization of this medicinal plant resources. GC- MS method was used to analyze the volatile oils and the fatty acids, and HPLC method was used to determine the flavonoids and phenol- ic acids in the pericarp, seed and seed oil of Z. bungeanum. There were 26, 19 and 11 kinds of volatile components detected in the pericarp, seed and seed oil, respectively, in which terpenoids and their oxy-derivatives were the main components, and the contents of linalool and its esters in pericarp were relatively high. The contents of total fatty acids in the pericarp, seed and seed oil were 108.42, 331.63, 966. 04 mg·g^-1, respectively. Oleic acid, linoleic acid anda-linolenic acid were abundantin all samples. The pericarp con- tains relatively high content of flavonoids, such as hyperoside, quercitrin, rutin, isoquercitrin, while the above components were not detected in the seed and seed oil. These results confirmed that the fruit of Z. bungeanum contains high contents of the resourceful chemical compositions, and their composition and contents were differed among organs, which provide a scientific basis for the utilization of Z. bungeanumfruit.