GC-MS分析四川不同产地花椒的代谢成分

Analysis of Metabolic Components from Zanthoxylum bungeanum in Sichuan Different Origins by GC-MS

目的:对四川不同产地的花椒品种在代谢成分上进行组分和相对含量的差异比较,以期为不同花椒的选择及评价提供技术参考。方法:应用非靶向气相色谱-质谱联技术对13个产地为四川的花椒样本进行代谢成分检测,13个样本分为川产花椒组(UN)、品种花椒组(BRE)和青花椒组(SP),采用韦恩图来分析成分组成的异同,采用内标标准化法分析成分的相对含量。结果:3组花椒共有成分有12种,其中乙酸芳樟酯在青花椒组的相对含量明显低于其他11种花椒;芳樟醇在青花椒组的相对含量明显高于各花椒品种,藤椒的相对含量值最高;青花椒组未检测出β-桉叶油醇和法尼醇,其为属间差异成分;13个样本中具备消炎抑菌和抗氧化功效的成分多有检出;青花椒组在氨基酸种类上明显多于其他种类花椒,其中异亮氨酸、L-酪氨酸、L-丝氨酸仅在青花椒组中检出,也为属间差异成分。结论:初步找出品种差异含量差异较大的成分乙酸芳樟酯和芳樟醇,属间差异成分β-桉叶油醇、法尼醇和3种氨基酸(异亮氨酸、L-酪氨酸、L-丝氨酸),推测这些差异成分的相对含量和种类组成与各类花椒不同的呈味表现相关,是构成其独特风味的相关成分。

Objective: Analyze and compare the similarities and differences between the metabolites from Sichuan Zanthoxylum bungeanum, in order to provide technical reference for the selection and evaluation of different Zanthoxylum bungeanum. Method: Non-targeted mass spectrometry combined with GC-MS was used to detect metabolic components in Sichuan peppercorns samples, the 13 samples were divided into Sichuan peppercorns group(UN), breeds of Sichuan peppercorns group(BRE) and green Sichuan peppercorns group(SP). The Wynn diagram was used to analyze the differences and similarities of the components, and the internal standard standardization method was used to analyze the relative content of the components. Result: There are 12 kinds of common components in the three groups of Sichuan peppercorns, of which linaloyl acetate in SP have significantly lower relative content than those of the other 11 Sichuan peppercorns. The relative content of linalool in the SP was significantly higher than that of various peppercorn varieties, of which the relative content value of rattan pepper was the highest. No β-eucalyptus oleol and farnesol were detected in the SP, which were components of genera differences. In 13 samples, most of the ingredients with anti-inflammatory and anti-bacterial and antioxidant properties were detected. The SP was significantly more than other types of Sichuan peppercorns in terms of amino acid types, among which isoleucine, L-tyrosine, and L-serine were only detected in the SP, which was also components of genera differences. Conclution: Preliminary identification of the components linaloate acetate and linalool with large differences in variety differences was identified. The components that differ between genera are β-eucalyptus oleyl alcohol, farnesol, and three amino acids(isoleucine, L-tyrosine, L-serine). It is speculated that the relative content and species composition of these different substances are related to the different flavor performance of various types of Sichuan peppercorns, and are related ingredients that constitute their unique flavors.