花椒油加工副产物的化学成分研究

Study on the Chemical Constituents of the By-products of Zanthoxylum bungeanum Oil Processing

为了实现花椒油加工副产物的高值化利用,文章研究了红花椒渣与藤椒渣中的营养成分、香味物质与麻味物质的种类、含量和活性物质含量。结果表明,与加工前的花椒相比,红花椒渣与藤椒渣的营养成分除脂肪外均有所下降,香味物质未被检出,麻味物质损失极大,分别损失了99.36%和91.82%。红花椒渣的总酚与总黄酮含量分别为10.15,2.78 mg/g,与加工前相比没有显著差异(P>0.05),藤椒渣的总酚与总黄酮含量分别为5.95,2.03 mg/g,与加工前相比降低了15.26%和10.17%,但含量仍较高。花椒油加工副产物中剩余的大量多酚与黄酮具有较高的利用价值。文章为花椒渣的高值化利用与花椒资源的综合利用提供了科学依据。

In order to realize the high value utilization of the by-products of Zanthoxylum bungeanum oil processing,this paper studies the nutritional components,the kinds and content of aroma substances,numb-taste substances and the content of active substances in Zanthoxylum bungeanum residues and Zanthoxylum armatum residues.The results show that compared with Zanthoxylum bungeanum before processing,the nutritional components of Zanthoxylum bungeanum residues and Zanthoxylum armatum residues are decreased except for fat,the flavor substances are not detected,and the numb-taste substances are greatly lost,which is 99.36%and 91.82%respectively.The content of total phenols and total flavonoids in Zanthoxylum bungeanum residues is 10.15,2.78 mg/g respectively,which have no significant difference compared with those before processing(P>0.05).The content of total phenols and total flavonoids in Zanthoxylum armatum residues is 5.95,2.03 mg/g respectively,which decrease by 15.26%and 10.17%compared with those before processing,but the content is still high.There are a lot of polyphenols and flavonoids in the by-products of Zanthoxylum bungeanum oil processing.This paper provides a scientific basis for the high value utilization of Zanthoxylum bungeanum residues and the comprehensive utilization of Zanthoxylum bungeanum resources.