不同产地红花椒挥发油化学成分的比较研究

采用气相色谱-质谱联用(GC-MS)仪、以正癸烷为内标,对8个不同产地红花椒挥发油的组成进行了分析,并比较了不同产地红花椒挥发油含量和组成的差异。研究结果表明:不同产地红花椒挥发油差异较大,样品间挥发油组分不同,相同组分间其含量差异也较大;8个不同产地样品的挥发油含量范围为1.64~5.89m L/100 g;共鉴定出64种化学组分,包括39种烃类、11种醇类、8种酯类、3种醛类和3种酮类,其共有组分数21个,共有组分含量间存在较大差异;非共有组分的含量都比较低,非共有组分中含量占总含量百分比大于1%的较少;样品间主要成分也有所差异,共有组分中的主要成分是柠檬烯、月桂烯和桉树醇。红花椒挥发油含量和组分间的差异决定了样品间香气和品质的差异,可将不同红花椒挥发油含量和组分的差异作为鉴别产地的指标。

Analysis of Essential Oil Compounds in Zanthoxylum bungeanum Maxim from Different Cultivars

The essential oil components in eight different cultivars of Zanthoxylum bungeanum Maxim from Chongqing were compared and investigated by GC-MS using decane as an internal standard. It was found that there was great difference in diversity centre on essential oil content, components and constituent content. In the eight batches samples, Zanthoxylum bungeanum essential oil content ranged between 1.64~5.89mL/100g. There were 64 volatiles compounds in eight batches essential oil samples including 39 hydrocarbons, 11 alcohols, 8 esters, 3 aldehydes and 3 ketones. Twenty-one volatile compounds were common to the eight cultivars, while there was great difference in common constituent content of eight different cultivars. The content of non-common compounds of eight batches essential oil was low. Besides, it was less that the amount of the area percentage of non-common compounds which was more than 1%.There were difference centre on main characteristic substances of essential oil between varieties. The major volatile components of non-common compounds in the eight batches samples were limonene, myrcene and cineole. The results indicated that essential oil content and constituent content determined the difference of fragrance and quality of varieties, which could be an indicator of identification of habitat of Zanthoxylum bungeanum Maxim.