期刊
FOOD SCIENCE AND BIOTECHNOLOGY
卷 28, 期 4, 页码 1083-1092出版社
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-019-00562-3
关键词
Zanthoxylum bungeanum Maxim; Volatiles; Gas chromatography-mass spectrometry; Partial least squares discriminant analysis
资金
- Scientific Research Projects of Chongqing University of Arts and Sciences [2017RTZ20, P2017TZ14]
- Scientific and Technological Projects of Longnan, Gansu [[2016]04]
Fresh and dried Zanthoxylum bungeanum Maxim volatiles of two main cultivars including Dahongpao and Meihuajiao, were determined through GC-MS and compared. In all the tested samples, linalool, d-limonene, eucalyptol, 3-nonanone, and -myrcene were identified as the five predominant components. The percentages of these components in fresh Dahongpao were 23.89%, 21.04%, 7.46%, 5.63% and 5.87%, respectively. Similar percentages, 27.28%, 17.62%, 6.39%, 1.66% and 7.8%, were found in dried Dahongpao. In general, the contents of linalool and -myrcene in dried Dahongpao and Meihuajiao were slightly higher than those in fresh samples, whereas the contents of d-limonene, eucalyptol, and 3-nonanone were lower. Partial least squares discriminant analysis results showed that the two cultivars could be clearly differentiated based on volatiles, whereas, the fresh and dried Zanthoxylum bungeanum Maxim samples could not. This demonstrated that the drying process had no significant effect on the volatiles.
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