花椒贮藏研究进展

Research progress of Zanthoxylum storage

目的:本文旨在阐述花椒贮藏过程中出现的成分下降及改变、变色等现象的机理,为花椒的合理贮藏方法提供参考。方法:查阅了目前国内外花椒贮藏的相关文献,并进行了研究、整理和综述。结果:花椒贮藏时挥发油、酰胺类物质、生物碱类物质、叶绿素等成分经过氧化、挥发等方式会使成分含量下降、成分发生改变,导致花椒品质下降。花椒在贮藏时环境温度、湿度、含氧量、光照应保持较低水平。结论:铝箔密封真空包装贮藏最好,且花椒不宜粉碎后贮藏。家庭储藏小量花椒时,可盛放于带盖的广口容器中、随用随取,用后将盖子盖严,并放于暗处,避免花椒引湿受潮和芳香气味的挥散。

Objective： To expound the mechanism of components decline and changes in the process of Zanthoxylum storage,such as discoloration,and provide reference for its reasonable storage. Methods： Refer to the related literature at home and abroad,the research and reviews were carried out. Results： When Zanthoxylum storage,amide substance,alkaloids,volatile oil,the composition such as chlorophyll after oxidation and volatilization can reduce component content,composition change,resulting in a decline in quality of Zanthoxylum. The temperature,humidity,oxygen content and illumination in the storage environment should maintain a low level. Conclusion： Aluminum foil seal vacuum packing is the best choice,and Zanthoxylum should not be shattered before storage. Family to store a small amount of Zanthoxylum can divide within the jar with cover,and with the back cover tightly. Above all,put it in a dark place to prevent moisture absorption and volatile aromatic smell.