CAJ | 학술논문

对比研究了汉源鲜花椒油和干花椒油中的麻味物质。采用植物油热浸提法制备花椒油，再利用甲醇提取麻味组分，并结合高效液相色谱仪对麻味组分进行检测。结果表明：鲜花椒油主要含有的麻味物质为羟基-α-山椒素、羟基-β-山椒素、羟基-γ-山椒素、羟基-γ-异山椒素、花椒素、异花椒素和四氢花椒素，而干花椒油除了含有上述7种麻味物质外，还含羟基-ε-山椒素。其中羟基-α-山椒素为2种花椒油中相对含量最高的成分，分别为61．31％和45．30％。干花椒油中羟基-β-山椒素和羟基-γ-异山椒素的相对含量要比鲜花椒油高，而羟基-α-山椒素和羟基-γ-山椒素则低于鲜花椒油。研究结果为不同原料所得花椒油的成分研究提供了参考。
대비연구료한원선화초유화간화초유중적마미물질。채용식물유열침제법제비화초유，재이용갑순제취마미조분，병결합고효액상색보의대마미조분진행검측。결과표명：선화초유주요함유적마미물질위간기-α-산초소、간기-β-산초소、간기-γ-산초소、간기-γ-이산초소、화초소、이화초소화사경화초소，이간화초유제료함유상술7충마미물질외，환함간기-ε-산초소。기중간기-α-산초소위2충화초유중상대함량최고적성분，분별위61．31％화45．30％。간화초유중간기-β-산초소화간기-γ-이산초소적상대함량요비선화초유고，이간기-α-산초소화간기-γ-산초소칙저우선화초유。연구결과위불동원료소득화초유적성분연구제공료삼고。
The comparison of pungent components in fresh and dried Zanthoxylum bungeanum oil is in-vestigated.The major alkylamides in fresh Zanthoxylum bungeanum oil are identified as hydroxy-α-sanshool,hydroxy-β-sanshool,hydroxy-γ-sanshool,hydroxy-γ-isosanshool,bungeanool,isobun-geanool,and tetrahydrobungeanool respectively by high-performance liquid chromatography (HPLC) analysis.In dried Zanthoxylum bungeanum oil,hydroxy-ε-sanshool is identified besides the seven alkylamides.Hydroxy-α-sanshool is found to be the most abundant alkylamide in two oils.The levels of hydroxy-β-sanshool and hydroxy-γ-isosanshool in dried Zanthoxylum bungeanum oil are significant-ly higher than that in fresh Zanthoxylum bungeanum oil,whereas fresh Zanthoxylum bungeanum oil contains more hydroxy-α-sanshool and hydroxy-γ-sosanshool.The results from this study could be used to discriminate the different flavors characterization of Zanthoxylum bungeanum oil.