| 9种花椒超临界CO_2萃取物中化学成分的GC/MS/AMDI分析 |
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| 引用本文： | 杨潇,芮光伟,钟智超,甘萍,盛家武. 9种花椒超临界CO_2萃取物中化学成分的GC/MS/AMDI分析[J]. 食品与发酵工业, 2011, 37(3) |
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| 作者姓名： | 杨潇 芮光伟 钟智超 甘萍 盛家武 |
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| 作者单位： | 1. 西华大学生物工程学院,四川,成都,610039
2. 四川白家食品有限公司,四川,成都,610100 |
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| 基金项目： | 西华大学食品生物技术省级重点实验室开放研究基金 |
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| 摘 要： | 以川渝地区9种不同产地和等级的红花椒和青花椒为研究对象,采用超临界CO2萃取法同时提取花椒中主要的香味物质和麻味物质,用气相色谱-质谱联用法(GC/MS)和自动质谱退卷积定性系统(AMDIS)对其化学成分进行分析检测。从花椒提取物中共鉴定出66种化合物,且在不同产地和等级的花椒中香味物质和麻味物质的含量均有差异;哩哪醇、α-松油醇、月桂烯、1,8-桉叶素、柠檬烯等主要呈香物质在青花椒中的含量大大高于红花椒;产生麻味的多烯酰胺类物质的含量在红花椒中高于青花椒。
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| 关 键 词： | 花椒 香味成分 麻味物质 GC/MS/AMDIS |
Study on Chemical Components of Supercritical CO2 Extractant from Nine Species Zanthoxylum bungeanum Maxim by GC/MS/AMDIS |
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| Yang Xiao,Rui Guang-wei,Zhong Zhi-chao,Gan Ping,Sheng Jia-wu. Study on Chemical Components of Supercritical CO2 Extractant from Nine Species Zanthoxylum bungeanum Maxim by GC/MS/AMDIS[J]. Food and Fermentation Industries, 2011, 37(3) |
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| Authors: | Yang Xiao Rui Guang-wei Zhong Zhi-chao Gan Ping Sheng Jia-wu |
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| Affiliation: | Yang Xiao1,Rui Guang-wei1,Zhong Zhi-chao2,Gan Ping2,Sheng Jia-wu21(Bioengineering School,Xihua University,Chengdu 610039,China) 2(Sichan Baijia Food Company Limited,Chengdu 610100,China) |
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| Abstract: | Nine species Zanthoxylum bungeanum maxim of different habitat and grade from Sichuan and Chongqing were used as raw materials.Aroma constituents and tingling principle extracted by the method of supercritical CO2 simultaneously were analyzed by GC/MS/AMDIS.There were total 66 chemical components identified from extractant of Zanthoxylum bungeanum maxim,and the content of aroma constituents and tingling principle differed in Zanthoxylum bungeanum maxim by varieties of habitat and grade.The content of major a... |
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| Keywords: | Zanthoxylum bungeanum Maxim aroma constituents tingling principle GC/MS/AMDIS |
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