基于麻味成分的顶坛花椒HPLC指纹图谱研究

目标:不同植物来源及不同干燥方法的花椒麻味成分组成均具有典型的差异性,采用HPLC法建立顶坛花椒基于麻味成分的指纹图谱,为顶坛花椒的地理标志产品识别和质量控制提供了依据。方法:指纹图谱的色谱条件为Phenomenex C18色谱柱(150mm×4.6mm,5μm),甲醇-水梯度洗脱,检测波长270nm,柱温30℃,流量0.70mL/min。采用中药色谱指纹图谱相似度评价系统(2004A)分析计算顶坛花椒的指纹图谱,采用外标法测定主要麻味组分含量。结果:不同干燥方法得到的顶坛花椒聚类为不同类别。晒干顶坛花椒的HPLC指纹图谱中标定出包括含量最高的羟基-α-山椒素在内的7个共有峰,冷冻干燥顶坛花椒HPLC指纹图谱中标定了包括与前者相同的4个麻味素外,还有高强度麻味组分γ-山椒素等6个共有峰;相同干燥方法得到的顶坛花椒的相似度均大于0.98,表明同一类顶坛花椒产品具有较好的一致性。晒干顶坛花椒的总麻味成分含量高于冷冻干燥顶坛花椒,但与晒干顶坛花椒相比较,冷冻干燥顶坛花椒中的羟基-α-山椒素含量高,并且不同批次都可以稳定检出γ-山椒素,平均含量高于其在晒干顶坛花椒中的含量。结论:基于麻味成分的组成可以将植物来源的相同顶坛花椒根据加工方法的差异聚类为两大类,冷冻干燥方法得到的顶坛花椒与新鲜花椒的麻味组成更接近,高麻味强度组分含量高。基于麻味组分的HPLC指纹图谱区分可以初步判断顶坛花椒产品加工方法,也可以初步与其他花椒品种相区分。

Research on HPLC Fingerprint Spectra of Zanthoxylum planispinum var.dingtanensis Based on Numb-taste Components

Objective:The numb-taste components of Zanthoxylum bungeanum Maxim.from different plant sources with different drying methods show typical differences.HPLC method is used to establish the numb-taste components fingerprint spectra,which has provided the basis for the identification and quality control of geographical indication products of Z.planispinum var.dingtanensis.Methods:The chromatographic conditions of HPLC fingerprint spectra are as follows:gradient elution is used on Phenomenex C18 column(150 mm×4.6 mm,5μm)with aqueous methanol solvent and is detected with a UV detector at 270 nm under 30℃with a flow rate of 0.70 mL/min.The fingerprint spectra of Z.planispinum var.dingtanensis are analyzed and calculated with similarity evaluation system for chromatographic fingerprint spectra of TCM(2004A),and the content of main numb-taste components is determined with external method.Results:Z.planispinum var.dingtanensis obtained by different drying methods are clustered into different types.Seven common peaks are identified,including hydroxy-α-sanshool with the highest content in HPLC fingerprint spectra of dried Z.planispinum var.dingtanensis,six common peaks are identified such as highstrength numb-taste components in HPLC fingerprint spectra of freeze-dried Z.planispinum var.dingtanensis,including four numb-taste components the same as the former.The similarity degree of Z.planispinum var.dingtanensis obtained by the same drying methods is all greater than 0.98,indicating that the same Z.planispinum var.dingtanensis products have good consistency.The total numb-taste components content of dried Z.planispinum var.dingtanensis is higher than that of freeze-dried Z.planispinumvar.dingtanensis,but compared with that of dried Z.planispinumvar.dingtanensis,the content of hydroxy-α-sanshool is high in freeze-dried Z.planispinum var.dingtanensis,andγ-sanshool can be detected in different batches of Z.planispinum var.dingtanensis stably,the average content is higher than that of dried Z.planispinum var.dingtanensis.Conclusion:Based on the composition of numb-taste components,the same plant-source Z.planispinum var.dingtanensis can be divided into two group according to the processing methods,the numb-taste components of freezedried Z.planispinum var.dingtanensis are closer to the fresh Zanthoxylum bungeanum Maxim.,the content of high-strength numb-taste components is high.The processing methods of Z.planispinum var.dingtanensis can be preliminarily determined by HPLC fingerprint spectra of numb-taste components,and can also be preliminarily distinguished from other Zanthoxylum bungeanum varieties.