Comparative Research Of Main Nutritional And Aroma Components Of Zanthoxylum Schinifolium Sieb.et Zucc In Different Producing Areas

Zanthoxylum schinifolium Sieb. et Zucc,which is a kind of special spices in China,is dry mature peel of rutaceae plants.It is an improtant economic crop,not noly the peel can be used as condiment,but also fruit,root,stem and leave could be used for medicinal purposes. In recent years, with the adjustment of agricultural structure, Si Chuan and Chong Qing area of Zanthoxylum schinifolium Sieb. et Zucc aregrowing, along with the research on Zanthoxylum schinifolium Sieb. et Zucc are more and more, but as a traditional spice, their nutritional ingredients and mechanism of aroma were very limited.The experment were compared and analysised the nutritions and aroma components of Zanthoxylum schinifolium Sieb. et Zucc in the five producting areas, which have some reference value on the evaluation of quality and could provided intensive theoretical basis.the main results were as follows:1. The analysis of nutritions in different producing areasThere were some differences of the contents of nutrients in different producing areas,the contents of peel's were higher than the seed's in the same area,except numb-taste component, amino acids and some minerals.In peels, the contents of the numb-taste component,the unvolatilizable extracts in alcohol and the extracts in alcohol in Jinyang producting area was higher than the other areas,the volatilization was lower than HanYuan's; in seeds the unvolatilizable extracts in alcohol,the extracts in alcohol and the protein in Jinyang producting area were higher than the other areas.so the nutritions of Jinyang producting area was best.2. Study of extracting methods of aroma components of Zanthoxylum schinifolium Sieb. et ZuccIn the experment, Zanthoxylum schinifolium Sieb. et Zucc in Hongya was taken as material,the extraction of the Methods of aroma components were sthdied.the main results were as follows:(1) Optimization of SDE:the extraction conditions were investigated using single factor and Orthogonal experiment,in which the total peak area of extract mass spectrum was used as response value. The results showed that he order of three factors on extraction was material quantity (B)>wicrowave power(C)>extraction time,the optimum extracting conditions was showed as following:material quantity was 40g, wicrowave power was middle-low fire, extracting time was2.5h.Under this condition, he total peak area was 2189753209.(2) Optimization of SPMEthe extraction conditions were investigated using single factor and response surface methodology based on Box-Benhnken central design principles,in which the total peak area of extract mass spectrum was used as response value.The optimum conditions were as follows:extraction temperature 56℃,extraction time31min and sampling volume 3g,Under this condition, he total peak area was 2.19901×109, which was consistent with actual value99.46%,so the surface method was feasible.3. Studying on the three extraction methodsThe species of aroma components detected withSDE,SPME.and SCFE were 34,49 and42,the same components were Linalool,D-Limonene,Germacrene D,Eucalyptol,p-Menth-l-en-8-ol and so on.study on main aroma components,the result shows that the content of Linalool was highest,and the species of aroma components detected withSPME.were more comprehensive than SDE and.SCFE, study on category of aroma components, the order of the lever of content were alcohols,olefins,esters,alkanes and others, Showing consistency, and more aroma components detected withSPME,so the effect of SPME was obvious than the other methrod.4. Comparative research of aroma components of Zanthoxylum schinifolium Sieb. et Zucc in different producing arasThe species of aroma components detected withSPME from 5 producting areas were 49,36,36,40and42,and the same components were 19.among these,the higher content were Linalool,D-Limonene,beta.-Phellandrene,alpha.-Thujene,alpha.-Pinene,Germacrene D,beta.-Myrcene and so on,which were the mian aroma components, comprihensive comprision,the aroma of Zanthoxylum schinifolium Sieb. et Zucc in Hanyan and Jinyang were better.There had some differences raw content of aroma components,which maybe have important contribution on the aroma of different producting areas.