花椒精油及其水提物的香气活性成分分析

本研究通过水蒸气蒸馏法提取汉源青花椒、金阳青花椒、汉源红花椒、武都红花椒的挥发性油，采用直接进样法分析花椒精油，采用溶剂辅助蒸发（solvent-assisted flavor evaporation, SAFE）分离花椒水提物中的挥发性成分，结合气相色谱-质谱联用仪（gas chromatography-mass spectrometry, GC-MS）和气相-嗅闻仪（gas chromatography-olfactometry, GC-O）对两者的香气活性成分进行分析。结果显示，在精油和水提物中分别鉴定出99种和153种挥发性成分，仅水提物中含内酯类和酸类物质；青花椒精油及水提物中相对含量最高的物质为芳樟醇、D-柠檬烯、桧烯、萜品烯-4-醇；红花椒精油及水提物中相对含量最高的物质为芳樟醇、D-柠檬烯、乙酸芳樟酯、α-月桂烯；酯类物质含量的差异可能是造成红花椒与青花椒的精油和水提物香气差异的原因。感官评价结果显示，精油的青香、椒麻和油脂味比水提物更强，水提物的甜香、酸味和哈喇味比精油更突出。通过GC-O分析，在精油中和水提物中分别鉴定出57种和68种香气活性物质，经偏最小二乘法（partial least squares regression, PLSR）进行香气属性和化合物的相关性分析，确定了对精油和水提物香气轮廓影响较大的29种物质。

Characterization of the Aroma-active Compounds in Essential Oil and Water Extract of Zanthoxylum bungeanum Pericarp

The essential oil and water extract of Zanthoxylum bungeanum pericarp were produced by steam distillation method. The aroma compounds of essential oil were analyzed by direct injection and the volatiles in water extract of Zanthoxylum bungeanum pericarp were isolated by solvent-assisted flavor evaporation (SAFE). Gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O) were employed to identify the volatile compounds and aroma-active compounds. Results showed that a total of 99 and 153 volatile compounds were identified in the essential oil and water extract, respectively. The lactones and acids were only detected in the water extract. Linalool, D-limonene, terpene, and terpinen-4-ol had the highest concentration in the essential oil and water extract of the green Zanthoxylum bungeanum. Linalool, D-limonene, linalyl acetate, α-myrcene had the highest concentration in the essential oil and water extract of the red Zanthoxylum bungeanum. The total concentration of esters in the essential oil and water extract of red Zanthoxylum bungeanum were higher than that in green Zanthoxylum bungeanum. Sensory evaluation showed the green, sanshoamides-like, and fatty aromas of the essential oil were stronger than those of the water extract, while the sweet, acidic and hala (grease corruption-like) notes of the water extract were stronger than those of the essential oil. In addition, 57 and 68 aroma-active compounds were identified by GC-O in essential oil and water extract, respectively. And the contributions of aroma-active compounds to the aroma profiles were performed by partial least squares regression analysis (PLSR) further. PLSR results showed 29 aroma compounds had significant contribution to aroma profiles of Zanthoxylum bungeanum pericarp essential oil and water extract.