天然产物研究与开发 ›› 2023, Vol. 35 ›› Issue (5): 837-851.doi: 10.16333/j.1001-6880.2023.5.012

• 开发研究 • 上一篇    下一篇

不同产地红花椒椒目的全组分分析

吴娟娟1,2，张加余3，史石磊1，连运河2，程远欣2，武亚明2，蔡兴福2，吴   迪1*   

  1. 1晨光生物科技集团邯郸有限公司，邯郸 056000；2晨光生物科技集团股份有限公司，邯郸 057250； 3滨州医学院，烟台 264003
  • 出版日期:2023-05-26 发布日期:2023-05-26
  • 基金资助:
    国家重点研发计划政府间国际科技创新合作重点专项（2022YFE0111100）

Total components analysis of Zanthoxylum bugeanum seeds from different orgins

WU Juan-juan1,2,ZHANG Jia-yu3,SHI Shi-lei1,LIAN Yun-he2,CHENG Yuan-xin2,WU Ya-ming2,CAI Xing-fu2,WU Di1*   

  1. 1Chenguang Biotech Group Handan Co.,Ltd.,Handan 056000,China;2Chenguang Biotech Group Co.,Ltd.,Handan 057250,China;3Binzhou Medical University,Yantai 264003,China
  • Online:2023-05-26 Published:2023-05-26

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摘要：

椒目是花椒的主要副产物，目前国内外关于椒目的研究主要集中在油脂方面，对其他有效成分的研究较少。为充分开发椒目资源，本文以金阳、汉源及武都3个产地的红花椒椒目为研究对象，结合化学方法和色谱技术对椒目中的化学成分及营养成分进行分析。结果表明，在3个产地的椒目样品中共鉴定出92种挥发性成分和28种非挥发性成分，其中挥发性成分主要为醇类、羰基类、酯类、萜烯类等化合物，3个产地共有成分共7种；非挥发性成分主要为酚类、生物碱、脂肪酸、香豆素、木脂素等化合物，3个产地共有成分共18种。同时，本文对椒目的营养成分，包括蛋白质，油脂、总糖等成分进行了分析。通过本文的系统研究，为进一步开发椒目的食用及商业价值提供了物质基础和研究思路。

关键词: 椒目, 成分分析, 气相色谱-质谱, 超高效液相色谱-质谱

Abstract:

Zanthoxylum bungeanum seeds are the main byproduct of Z. bungeanum.At present,the researches of Z. bungeanum seeds mainly focus on lipid,and less researches on other chemical components.The chemical composition and nutrient composition of Z. bungeanum seeds from Jinyang,Hanyuan and Wudu were analyzed using chemical method and chromatographic technique to fully exploit nature resources.Results indicated that 92 volatile compounds and 28 non-volatile compounds were identified in three samples.The volatile components were mainly alcohols,carbonyls,esters,terpenes,of which only seven compounds were same components,and the non-volatile components were mainly phenols,alkaloids,fatty acids,coumarins,lignans,of which 18 compounds were same components.Meanwhile,the nutritional composition,including protein,oil and sugar,were analyzed in this paper.Through the systematic research of this paper,the material basis and research ideas were provided to further develop the edible and commercial value of Z. bungeanum seeds.

Key words: Zanthoxylum bugeanum seeds, component analysis, GC-MS, UPLC-QTOF-MS

中图分类号:  O657.7

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