Studies On The Aroma Components Of Zanthoxylum Schinifolium Sieb.et Zucc

Chinese prickly ash is ripe drying pericarp of Zanthoxylum Bungeanum Maxim or Zanthoxylum schinifolium Sieb.et Zucc. which belongs to the kind of Rutaceae Zanthoxylum L.Zanthoxylum has been applied for two thousand years in our country as main condiment and traditional Chinese medicine dosage.The chemical compounds are alkaloids, alkylamides. neolignans , volatile oil , coumarin and so on.Alkylamides are main numb-taste components in Zanthoxylum and volatile oil is main aroma components.Using distillation , SDE, solvent extraction and so on, this paper studied aroma components of Zanthoxylum schinifolium Sieb.et Zucc and their characteristic by gas chromatography-mass spectrometry.The impact of harvest time , drying and manufacture means on the content and composition of aroma components were also explored.The results showed as follows.1. Aroma components of Zanthoxylum schinifolium Sieb.et Zucc were mainly hydrocarbon compound and alcohols.The main aroma components 's boiling point was 150—230℃. The main molecular weight was 36.2 and 145.24 .The order of Aroma components contributed to fragrance was linalool>sabinene>β- myrcene>α - pinene>limonene> α -thujone) α - thujene> 4-terpineol> β - pinene>geraniol>α -terpinolene)α-terpineol>nerolidol>linalyl acetate>piperitol> β-thujone.2. The moisture level and the amount of essential oil decreased with the rise of mature degree, but changed a little when reaching some mature level.The component and amount of essential oil was variable .The aroma component reached maturity about on June 15.3. Considering the quality and drying time of Zanthoxylum schinifolium Sieb. et Zucc, insolation can be selected as the best natural drying method.Drying in the shade is not only at slow rate but also affected the quality of Zanthoxylum. The colour of Zanthoxylum is shading and darkening.The crazing degree was little and not fit for separation of seeds and pericarp.The condition of microwave drying was fixed at 6, 7, 8.Drying time is very short and the heated condition is uneven。The color of Zanthoxylum changed by microwave drying.The temperature of infra-red drying should be controlled at 70℃.The dryness without blast at 50℃ would be the best manual dryness. The blast dryness could affect the color of Zanthoxylum schinifolium Sieb. et Zucc although it was very fast.4. The extraction ratio and quality of extraction varied greatly with different extraction methods.The best solvent for extracting the aroma and flavor components was aether.The most component of extraction by distillation was aroma constituents, but solvent extraction can get some flavor compounds at the same time.SDE method is the best way to extract full aroma compound with...