CAJ | 학술논문

以收集的123份不同产地红花椒和青花椒为试材,结合高效液相色谱法以及色差分析技术,分析测定红花椒和青花椒的颜色、挥发油、麻味物质3个品质特征指标值,借助DPS数据统计软件评价不同种类和不同产地花椒之间的品质差异性和相关性.结果表明:红花椒和青花椒的挥发油与麻味物质含最变异系数均较小(均小于5%),这两个品质特征相对比较稳定;青花椒品质优于红花椒,青花椒挥发油含量均值约为红花椒的2.4倍,分别为5.278ml/100g和2.211 ml/100g,而麻味物质含量均值约为红花椒的1.6倍,分别为14.797mg/g和9.390mg/g:红花椒、青花椒的挥发油和麻味物质含量两个特征指标与其颜色四个指标(△L、△A、△B、△E)之间无极显著相关性;红花椒挥发油和麻味物质两个指标之间无极显著相关,而青花椒的这两个指标之间有极显著正相关(P≤0.01);不同产地红花椒麻味物质之间不存在显著性差异,而挥发油含量有显著性差异;不同产地青花椒挥发油和麻味物质之间都存在显著性差异.
이수집적123빈불동산지홍화초화청화초위시재,결합고효액상색보법이급색차분석기술,분석측정홍화초화청화초적안색、휘발유、마미물질3개품질특정지표치,차조DPS수거통계연건평개불동충류화불동산지화초지간적품질차이성화상관성.결과표명:홍화초화청화초적휘발유여마미물질함최변이계수균교소(균소우5%),저량개품질특정상대비교은정;청화초품질우우홍화초,청화초휘발유함량균치약위홍화초적2.4배,분별위5.278ml/100g화2.211 ml/100g,이마미물질함량균치약위홍화초적1.6배,분별위14.797mg/g화9.390mg/g:홍화초、청화초적휘발유화마미물질함량량개특정지표여기안색사개지표(△L、△A、△B、△E)지간무겁현저상관성;홍화초휘발유화마미물질량개지표지간무겁현저상관,이청화초적저량개지표지간유겁현저정상관(P≤0.01);불동산지홍화초마미물질지간불존재현저성차이,이휘발유함량유현저성차이;불동산지청화초휘발유화마미물질지간도존재현저성차이.
Qualities of 123 samples of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc from different areas of China were investigated and the color difference was measured using a colorimeter and the contents of volatile oil and numb-taste components were determined by HPLC. The quality difference and correlation of samples of the two Zanthoxylum varieties were analyzed based on DPS. The results showed the coefficient of variation of volatile oil and numb-taste components were both lower than 5% and the contents of volatile oil in Zanthox-ylum schinifolium Sieb. et Zucc and Zanthoxylum bungeanum Maxim were 5.278 ml/100 g and 2.211 ml/100 g, respectively while the contents of numb-taste components were 14. 797 mg/g and 9.390 mg/g, separately. There were not significant correlations between the content of volatile oil or the content of numb-taste components and the four color characteristics (△L,△A, △B, and △E) for both Zanthoxylum schinifolium Sieb. et Zucc and Zanthoxylum bungeanum Maxim. However, a significant correlation (P≤0.01) was observed between the contents of volatile oil and numb-taste components in Zanthoxylum schinifolium Sieb. et Zucc while no correlation was found in Zanthoxylum bungeanum Maxim. Samples of Zanthoxylum bungeanum Maxim from different areas showed significant difference in the content of volatile off, but not in the content of numb-taste components while samples of Zanthoxylum schinifolium Sieb. et Zucc from different areas showed significant differences both in the contents of volatile oil and numb-taste components.