2种不同砧木对遵义红花椒麻味和挥发性物质的影响OACSTPCD

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.