CAJ | 학술논문

为了对贵州顶坛花椒中的麻味成分进行定量测定，从贵州产顶坛花椒中分离得到麻味特征性成分羟基-β-山椒素，并建立高效液相色谱方法定量检测花椒中羟基-β-山素椒的含量。色谱柱：YMC-Pack ODS-A（6．0 mm×150 mm，5μm）；流动相：乙腈∶水（V／V 为45∶55）；流速为0．7 mL／min，柱温为35℃，波长为254 nm；线性范围为0．01～0．14μg，相关系数R2＝0．9994，检测限为0．0002μg，回收率在97．92％～103．60％，相对标准偏差（RSD）＜2．0％。结果表明：贵州顶坛花椒中羟基-β-山椒素的含量较高，符合其“麻味重”的特点。
위료대귀주정단화초중적마미성분진행정량측정，종귀주산정단화초중분리득도마미특정성성분간기-β-산초소，병건립고효액상색보방법정량검측화초중간기-β-산소초적함량。색보주：YMC-Pack ODS-A（6．0 mm×150 mm，5μm）；류동상：을정∶수（V／V 위45∶55）；류속위0．7 mL／min，주온위35℃，파장위254 nm；선성범위위0．01～0．14μg，상관계수R2＝0．9994，검측한위0．0002μg，회수솔재97．92％～103．60％，상대표준편차（RSD）＜2．0％。결과표명：귀주정단화초중간기-β-산초소적함량교고，부합기“마미중”적특점。
Hydroxy-β-sanshol,a main characteristic component of pungent taste of “Huajiao”,is isolated and purified from the pericarps of Zanthoxylrmplanispinrm var.dintanensis.Its content in the pericarps of Zanthoxylrmplanispinrm var.dintanensis is determined by the method of HPLC, YMC-Pack ODS-A(6.0 mm×150 mm,5μm)is used as chromatographic column,eluted by the mobile phase of MeCN ∶ H2O (V/V= 45∶55)with a flow rate of 0.7 mL/min,and a detection wavelength of 254 nm.The linear range of hydroxy-β-sanshol is 0.01~0.14 μg with R2 value of 0.9994,the recovery rate is 97.92%~103.60% and RSD is less than 2.0%.The results show that the hydroxy-β-sanshol content inZanthoxylrmplanispinrm var.dintanensis is higher,conforming to the characteristic of “strong pungent taste”.