贵州高海拔地区花椒优良单株麻味物质测试分析

Detection and analysis of hemp flavor substances of Zanthoxylum bungeanum in high altitude area of Guizhou

对贵州本地选育的花椒优良单株的麻味物质进行分析,运用高效液相色谱法(high performance liquid chromatography,HPLC)对威宁1号~4号花椒优良单株的麻味物质进行测定。研究结果表明:HPLC法测定花椒麻味物质的分离效果好,绘制标准曲线,相关系数≥0.995,且精密度、稳定性、重复性以及加标回收率的RSD均小于1.7%。羟基-α-山椒素的含量较高,在50~57 mg/g,羟基-β-山椒素及羟基-γ-山椒素的含量范围均在3~5 mg/g,说明羟基-α-山椒素是花椒主要的麻味物质,是羟基-β-山椒素及羟基-γ-山椒素的10倍以上。3种麻味物质总含量的大小依次为威宁2号>威宁4号>威宁3号>威宁1号,为贵州花椒特色产业的种植区划及开发利用提供理论依据。

The hemp flavor substances of the excellent individual plant Zanthoxylum bungeanum selected locally in Guizhou were analyzed,and hemp flavor substances of the excellent individual plant Zanthexylum bungeanum of Weining No.1~No.4 were determined by high performance liquid chromatography(HPLC).The research results showed that the HPLC method for the determination of Zanthoxylum bungeanum had a good separation effect.The correlation coefficients of the standard curve≥0.995,and the RSD of precision,stability,repeatability and spike recovery were all less than 1.7%.The content of hydroxyl-α-Zanthoxylin was from 50 to 57 mg/g,which was relatively high.The content of hydroxyl-β-Zanthoxylin and hydroxyl-γ-Zanthoxylin were both in the range of 3 to 5 mg/g,indicating that hydroxyl-α-Zanthoxylin was the main hemp flavor substance of Zanthoxylum bungeanum.It was more than 10 times of hydroxyl-β-zanthoxylin and hydroxyl-γ-zanthoxylin.The total contents of the three hemp flavor substances were in the order of Weining 2>Weining 4>Weining 3>Weining 1,which provided theoretical basis for the planting division,development and utilization of guizhou Zanthoxylum bungeanum characteristic industry.