陈槐萱,谢王俊,李霄洁,祝瑞雪,钟凯,高鸿

• 1:四川大学轻纺与食品学院

摘要(Abstract)：

研究汉源产红花椒叶和果皮中酰胺类物质的成分组成。通过高效液相色谱法(HPLC)和液相色谱-质谱联用(LC-MS)进行定性、定量分析。实验测得花椒叶中的酰胺类物质有:羟基-α-山椒素(0.0446%)、羟基-β-山椒素(0.0043%)和羟基-γ-山椒素(0.0066%);花椒果皮中的酰胺类物质有:羟基-α-山椒素(1.2667%)、羟基-β-山椒素(0.0887%)、羟基-γ-山椒素(0.0514%)和花椒素(0.2685%)。以上结果表明:花椒叶中含有与果皮中类似的麻味物质成分,可以作为一种新型食品资源应用于调味料等方面。

关键词(KeyWords)： 花椒叶;花椒果皮;酰胺类物质

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 陈槐萱,谢王俊,李霄洁,祝瑞雪,钟凯,高鸿

参考文献(References)：

• [1]邓振义,孙丙寅,康克功,等.花椒嫩芽主要营养成分的分析[J].西北林学院学报,2005,20(1)179-180.
• [2]肖培根.新编中药材志[M].北京:化学工业出版社,2002:253-259.
• [3]Xiong Q B,Shi D W,Mizuo M.Flavonol glucosides in pericarps of Zanthoxylum bungeanum[J].Phytochem.,1995,39(3):723-725.
• [4]Bryant B P,Mezine I.Alkylamides that produce tingling paresthesia activate tactile and thermal trigeminal neurons[J].Brain Res.,1999,842(2):452-460.
• [5]史劲松,顾龚平,吴素玲,等.花椒资源与开发利用现状调查[J].中国野生植物资源,2003,22(5):6-8.
• [6]李克坤.花椒叶液治疗顽固性创面27例[J].中国中医药学报,1991,12(6):31-32.
• [7]崔俊,李孟楼.花椒开发利用研究进展[J].林业科技开发,2008,22(2):9-14.
• [8]李焱,秦军,黄筑艳,等.同时蒸馏萃取GC-MS分析刺异叶花椒叶挥发油化学成分[J].理化检测(化学分册),2005,42(6):423-425.
• [9]Iseli V,Potterat O,Hagmann L.et al.Characterization of the pungent principles and the essential oil of Zanthoxylum schinifoliumpericarp[J].Pharmazie,2007,62(5):396-400.
• [10]Quanbo Xiong,Dawei Shi,Hirofumi Yamamoto,et al.Alkylamides from pericarps of Zanthoxylum bungeanum[J].Phytochemistry,1997,46(6):1123-1126.
• [11]Yang Xiaogen.Aroma constituents and alkylamides of red and green Huajiao(Zanthoxylum bungeanum and Zanthoxylum schinifolium)[J].J.Agric.Food Chem.,2008,56:1689-1696.
• [12]Shi Wang,Jianchuan Xie,Wei Yang,et al.Preparative separation and purification of alkylamides fromZanthoxylum bungeanum maxim by high-speed counter-current chromatography[J].Journal of Liquid Chromatography and Related Technologies,2011,34:2640-2652.
• [13]Mizutani K,Fukunaga Y,Tanaka O,et al.Amides from Huajiao,pericarps of Zanthoxylum bungeanum Maxim[J].Chem.Pharm.Bull.,1988,36:2362-2365.
• [14]Müller-Jakic B,Classen-Houben D,Bauer R.Pericarpium Zanthoxyli Huajiao.In:Wagner H,Bauer R,Peigen X,Jianming(eds)Chinese Drug Monographs and Analysis,vol.3,Verlag für Ganzheitliche Medizin Dr[J].Erich Wühr GmbH,Ktzingen.
• [15]Koo J.Hydroxy-α-sanshool activates TRPV1and TRPA1in sensory neurons[J].European Journal of Neuroscience,2007,26(5):1139-1147.
• [16]Lennertz R,Tsunozaki M,Bautista D,et al.Physiological basis of tingling paresthesia evoked by hydroxy-{alpha}-sanshool[J].Journal of Neuroscience,2010,30(12):4353.
• [17]Okumura Y.Activation of TRPV1and TRPA1by black pepper components[J].Bioscience,Biotechnology and Biochemistry,2010,74(5):1068-1072.
• [18]Riera C.Compounds from Sichuan and Melegueta peppers activate,covalently and non-covalently,TRPA1and TRPV1channels[J].British Journal of Pharmacology,2009,157(8):1398-1409.
• [19]Sugai E,Morimitsu Y,Iwasaki Y,et al.Pungent qualities of sanshool-related compounds evaluated by a sensory test and activation o f rat TRPV1[J].Bioscience,Biotechnology and Biochemistry,2005,69(10):1951-1957.