特产研究2024，Vol.46Issue(3)：123-128,6.DOI:10.16720/j.cnki.tcyj.2024.088
2种不同砧木对遵义红花椒麻味和挥发性物质的影响
The Effects of Two Different Rootstocks on the Sesame Flavor and Volatile Compounds of Zunyi Red Zanthoxylum Bungeanum
摘要
Abstract
In order to explore the effects of two different rootstocks on the numb taste substances and volatile substances of Zunyi red Zanth-oxylum bungeanum.This article used high-performance liquid chromatography(HPLC),solid-phase microextraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS)to detect the total amide content,volatile substance types,and relative content in dif-ferent samples.The results showed that the grafting of two different rootstocks increased the total content of pyruvamide in Zunyi red Zanth-oxylum bungeanum,and increased the numbness of Zunyi red Zanthoxylum bungeanum;A total of 49 volatile substances were identified in different samples,mainly olefins,alcohols,and esters,with the highest content of olefins.After grafting,the olefins in Zunyi red Zanth-oxylum bungeanum decreased,while the alcohols and esters increased;The of conter lemonene,β-laurene,coumarinene,and α-pinene de-creases,while the content of geranium-D,terpinyl acetate,eucalyptus and α-pine oil alcohol has increased.This study provides a theoretical basis for the breeding of Zunyi red Zanthoxylum bungeanum and the selection of grafting rootstocks.关键词
不同砧木/遵义红花椒/挥发性物质/高效液相色谱/固相微萃取/气相色谱质谱联用Key words
different rootstocks/Zunyi red Zanthoxylum bungeanum/volatile substances/solid phase microextraction/gas chromatography-mass spectrometry分类
轻工纺织引用本文复制引用
黎礼谦,徐青,罗英舰,张付豪,郑元利,姚华开..2种不同砧木对遵义红花椒麻味和挥发性物质的影响[J].特产研究,2024,46(3):123-128,6.基金项目
贵州省特色林业产业科研项目(贵[2022]TSLY08) （贵[2022]TSLY08）
贵州省科技计划项目(黔科合服企[2021]5号) （黔科合服企[2021]5号）
国家重点研发计划项目(2022YFD1601711-3) （2022YFD1601711-3）
