不同青花椒品种挥发油成分的对比分析

Analysis of volatile components of essential oil in Zanthoxylum armatum DC. cultivars

青花椒产业近年来在南方地区发展迅速,而与品质相关的基础研究却较为滞后。本研究以市场上主要的八个青花椒品种为研究对象,采用水蒸气蒸馏法提取青花椒中的挥发油,结合气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)分析挥发油成分并进行聚类分析。结果显示,八个青花椒品种挥发油含量差异较大,在八种青花椒中共鉴别出60种成分,占挥发油相对含量的99.76%~99.66%,其中有29种共有成分,占挥发油含量的96.64%~98.95%。这些共有成分主要为醇类和烯类,含量较高的为芳樟醇和柠檬烯。八个青花椒品种挥发油的主要挥发性成分相似但含量相差较大,多数非共有挥发性成分含量少于1%,根据共有挥发性成分含量的差异,将八个青花椒品种分为了两类。对不同青花椒品种挥发油成分及含量的分析,可为青花椒的品质评价、品种选育及开发利用提供参考。

Green pepper(Zanthoxylum armatum)industry has developed rapidly in southern China in recent years,but the basic research related to the quality is relatively backward. In this study,the essential oils of eight Z. armatum cultivars were extracted by hydrodistillation(HD)and analyzed by gas chromatography-mass spectrometry method,cluster analysis was performed based on common volatile components and their content. The essential oil content of eight Z. armatum cultivars differed greatly;sixty components,accounting for 99. 76%~99. 66% of the essential oil,were identified and quantified,of which there were 29 common components,accounting for 96. 64%~98. 95% of the essential oil.These common components were mainly alcohols and olefins,among which linalool and limonene were higher in content.The main volatile components of these oil samples were similar,but the contents were quite different. The content of most non-common volatile components accounted for less than 1% of the volatile oil. These eight Z. armatum cultivars clustered into two clades based on the difference in the content of common volatile components. The analysis of components and content of the essential oil of different Z. armatum cultivars can provide references for the quality evaluation,breeding and development and utilization of Z. armatum.