| Because of the unique aroma, taste and bioactive, the fruits of many species of Zanthoxylum, named huajiao in chinese, have been used as spice and traditional medicine in China for a long history. It has been widely cultivated and developed in many regions of our country for its high economic and medical value. Now, China is already the largest huajiao producer and consumer in worldwide. Researches have been focused on breeding and cultivation techniques, harvesting and processing techniques, chemical composition, and pharmacology. But, there is only a little research involved about quality control and intensive processing expoitation, which limited the application and development of huajiao. In this research, flavor and tingling components of huajiao were qualitative and quantitative analyzed, with the purpose of evaluating the quality of huajiao by the composition features and content of those components. Otherwise, it also be used for evaluating the influence caused by different methods or conditions of post-harvest processing, storage and preservation. The main results of this research can be summarized as follows:1. Volatile oil content of huajiao was determined by steam distillation. And its volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS) and headspace-gas chromatography-mass spectrometry (HS-GC-MS). Comparing with Zanthoxylum bungeanum Maxim, Zanthoxylum armatum v. novemfolius is higher in volatile oil content, but less in the kinds of chemical components. The volatile oil yield of Zanthoxylum armatum v. novemfolius was 8.06%.26 components of its volatile oil were isolated and determined by GC-MS, and 24 of them were identified. The main chemical compositions were linalool, D-Limonene,β-Phellandrene. The volatile oil yield of Zanthoxylum bungeanum Maxim was 5.88%.50 components of its volatile oil were isolated and determined by GC-MS, and 47 of them were identified. The main chemical compositions were Eucalyptol, y-Terpinene, Terpinen-4-ol and β-Myrcene.2. The special taste of tingling is attributes to the content of alkylamides in huajiao. In this research, such alkylamide components were isolated and purified from huajiao oleoresin extracted by supercritical CO2 as follows. Huajiao oleoresin was easily purified by old petroleum ether extract and isolated by Silica gel column chromatography. The acquired crude alkylamides were recrystallization in petroleum ether for several times to improve the purity. Three alkylamide isomers were detected in the purified alkylamide components. And its calibration curve was prepared for quantitative analysis of alkylamide components.3. In this research, the influence caused by different methods or conditions of post-harvest processing, storage and preservation was evaluated by several parameter indexes such as the composition features and content of flavor and tingling components. Effects on content and composition features of volatile oil and alkylamide components induced by conventional pulverization were clarified. Pulverization can lead to the obviously loss of volatile oil. Compared with the whole grain, the loss reached up to 34.2% in fine powder (80 meshes, the national standard). And the main loss components during pulverization were identified as enol compounds. But alkylamide components will be extracted efficiently according to pulverization.Natural drying will lead to similar loss of the volatile oil and alkylamide components in Zanthoxylum bungeanum Maxim, Zanthoxylum armatum v. novemfolius. The loss of volatile oil and alkylamide components in Zanthoxylum armatum v. novemfolius are 15.7% and 9.6% respectively, while they are 16.0% and 9.7% in Zanthoxylum bungeanum Maxim. The loss of essential oil and alkylamide components was reduced effectively while materials were packed in appropriate storage. But there was no obvious change of components content in different storage. In general, essential oil and alkylamide components content decreased with storge time prolonging. Hence, development of quality controllable processed products from fresh huajiao material is a good way to avoid the waste of resource.4. The content and composition features of volatile oil and alkylamide components of eight commercial huajiao samples (EHJ-1 to 7 are red huajiao, EHJ-8 is green huajiao) were analyzed by GC-MS and HPLC. The volatile oil and alkylamide components content (7.72% and 36.22mg/g) of EHJ-8 were the highest in all the samples, but the components of its volatile oil (23 kinds) was the least. In red huajiao samples, the volatile oil content of EHJ-1 (4.78%) was the highest, while the alkylamide components content of EHJ-7 (30.75mg/g) was the best. Otherwise, there is a lot of difference on the components of red huajiao volatile oil. Xanthoxylin is the typical components in the samples EHJ-2,3,4 and 6, especially in EHJ-2 (63.5%). But it cannot be detected in samples EHJ-5 and 7. According to the analysis of the content and composition features of essential oil and alkylamide components, quality of eight commercial huajiao samples varies enormously. In order to construct product standardization, it is necessary to establish the quality standard of huajiao industry. |
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