不同产地青花椒浸提前后品质的比较

为提高青花椒的综合利用率、提高其经济效益、揭示其残渣的品质及其开发利用特性，本研究利用紫外-可见光谱扫描、主成分因子分析法、相关性分析和类聚分析法对五个产地（四川汉源、四川洪雅、四川金阳、重庆江津、云南昭通）原青花椒和残渣进行综合评价。结果表明:五个产地原青花椒的相似性在0.994~0.997之间，残渣的相似性在0.980~0.991之间，说明浸提工艺对青花椒的品质有一定影响。浸提后，残渣羟基-β-山椒素含量、开口率、灰分、水分、叶绿素、△L*、△b*和感官评分均呈降低趋势，△a*和△E*呈升高趋势。残渣综合品质由高到底依次为:四川金阳、四川洪雅、重庆江津、云南昭通和四川汉源。聚类阈值小于35.54时，四川金阳同其它四个产地残渣均存在显著差异。本研究可为青花椒残渣的原料综合利用及其产品开发提供理论参考。

Comparative Study on the Green Sichuan Pepper (Zanthoxylum schinifolium) and Their Leaching Residue with Different Origins

In order to increase the comprehensive utilization rate of green Sichuan pepper and improve economic benefits, the slag material with higher quality was screened out to develop related products. This study used ultraviolet-visible spectroscopy scanning, principal component factor analysis, correlation analysis and cluster analysis to comprehensively evaluate the green Sichuan pepper slag from five different origins (Sichuan Han, Sichuan Hongya, Sichuan Jinyang, Chongqin Jiangjin, Yunnan Zhaotong). The results showed that the similarity of the five types of green Sichuan pepper in the early soaking period was between 0.994 and 0.997, and the similarity after the extraction was between 0.980 and 0.991, indicating that the extraction process had a certain influence on the quality of green Sichuan pepper. The hydroxy-β-sanshool content, opening ratio, ash, moisture, chlorophyll, △L*, △b* and sensory score of the green Sichuan pepper showed a downward trend, △a* and △E*showed an upward trend. The overall quality of the slag after the leaching of green Sichuan pepper was as follows: Sichuan Jinyang, Sichuan Hongya, Chongqing Jiangjin, Yunnan Zhaotong and Sichuan Hanyuan. When the threshold was less than 35.54, there were significant differences between Sichuan Jinyang and the other four producing origins of green Sichuan pepper. This study could provide a theoretical reference for the comprehensive utilization of raw materials and product development of green Sichuan pepper residue.