Study On Cumulative Rule Of Flavor Components In Peel During The Growth Of Longnan Pepper

The flavor components are not only the functional components of medicine food homology but also an important index for the quality evaluation of Zanthoxylum bungeanum Maxim.The quality of Longnan pepper is better than other varieties?,which quality,yields and sales volume of this variety are in the forefront of China.At present,the main problem in the study of Longnan pepper is that the cumulation rules of flavor components in the growth process are unclear,which is one of the reasons that makes it difficult to improve quality and efficiency of Longnan pepper.Therefore,this study used Reversed-Phase High Performance Liquid Chromatography?RP-HPLC?,Electronic Nose?E-nose?and Gas Chromatography-Mass Spectrometry?GC-MS?to study the cumulative rules of peel flavor components in the growth process of Longnan pepper.The results are summarizd as follows:1.The cumulative trends of peel numb-taste components content in growth process are different among 16 varieties of Longnan pepper.The trend type of peel numb-taste components content in SZT,JJMHJ,QAYH,JJWCDHP and SSDHP is basically same,which means that is slow,then rapid,and slow finally;The trend type of peel numb-taste components content in MWDHP,YHQYQ,HYQJ,CBZ,WCDHPMZ,HCWC,QYJ and BYJ is slow,then rapid,and sharp finally;In ZPMHJ peel numb-taste components content,the trend type is rapid,then slow,and rapid finally;In LZDHP peel numb-taste components content is rapid,then slow;In GJDHP peel numb-taste components content is similar to uniform growth.The content of aroma components in D-limonene and 1,6-Octadien-3-ol,3,7-dimethyl-,2-aminobenzoate is high in 16 varieties of Longnan pepper,and the main aroma components types do not change as the growth process,only the content changing.What's more,the content cumulative changes of the main common compounds in aromatic components of each variety of Z.bungeanum have their own unique forms due to different varieties.2.There are significant differences in key period of flavor components growth among 16 varieties of Longnan pepper.From the perspective of the numb-taste components,in LZDHP the key period for the growth is from May 25 to June 5;In SZT is from June 5 to June 15;In CBZ,HCWC,WCDHPMZ,MWDHP and HYQJ is from June 25 to July 7;In JJMHJ,SSDHP and QAYH is from June 15 to June 25;In YHQYQ and ZPMHJ is from June 15 to July 7;In JJWCDHP is from June 5 to June25;In QYJ and BYJ is from July 25 to August 5.From the perspective of aroma components,in HCWC,WCDHPMZ and SSDHP the key period for the growth is from June 5 to June 15;In CBZ,LZDHP,QAYH,HYQJ and GJDHP is from June 15to June 25;In SZT,MWDHP,JJMHJ,ZPMHJ,JJWCDHP and YHQYQ is from June25 to July 7;In QYJ and BYJ is from August 5 to August 15.3.Among the 16 varieties of Longnan pepper,the quality of MWDHP is the best,in which the content of numb-taste components is?167.34±1.60?mg·g^-1;The quality of WCDHPMZ,BYJ,CBZ,QYJ and JJMHJ is relative superior,in which the content of numb-taste components is between?64.84±2.47?mg·g^-1 to?82.38±1.50?mg·g^-1;And the quality of ZPMHJ,YHQYQ,JJWCDHP and GJDHP is the worst,in which the content of numb-taste components is between?27.27±0.46?mg·g^-1 and?28.13±0.70?mg·g^-1.4.The fingerprint of the aroma components of Longnan pepper has obvious similarities and characteristics among 16 varieties.And the similarity is between 0.9and 1.0,which indicates that the fingerprint established in this study meets the requirements and it can be used as the theoretical basis for quality identification and quality evaluation of Longnan pepper varieties.