[1]胡昕雨,温向春,雷晓红,等.花椒麻味素含量两种检测方法之比较[J].陕西林业科技,2020,48(04):1-4+9.
 HU Xin-yu,WEN Xiang-chun,LEI Xiao-hong,et al.Comparison of Two Methods for Determination of Numbing Components Content in Zanthoxylum bungeanum[J].,2020,48(04):1-4+9.
点击复制

花椒麻味素含量两种检测方法之比较()
分享到:

《陕西林业科技》[ISSN:1006-6977/CN:61-1281/TN]

卷:
48
期数:
2020年04期
页码:
1-4+9
栏目:
试验与调查研究
出版日期:
2020-10-17

文章信息/Info

Title:
Comparison of Two Methods for Determination of Numbing Components Content in Zanthoxylum bungeanum
文章编号:
1001-2117(2020)04-0001-04
作者:
胡昕雨1温向春2雷晓红2纪道丹1单聪聪1王晓燕2王卫利2李菲菲1*李孟楼1
1.西北农林科技大学林学院,陕西 杨凌 712100; 2.华州林业局,陕西 渭南 714100
Author(s):
HU Xin-yu1 WEN Xiang-chun2 LEI Xiao-hong2 JI Dao-dan1 CHAN Cong-cong1 WANG Xiao-yan2 WANG Li-wei2 LI Fei-fei1* LI Meng-lou1*
1. College of Forestry, Northwest A&F University, Yangling, Shaanxi 712100; 2. Huazhou Forestry Bureau, Weinan, Shaanxi 714100
关键词:
花椒 麻味素含量 检测 甲醛滴定法 凯氏定氮法
Keywords:
Zanthoxylum bungeanum numbing components formaldehyde titrimetric Kjeldahl method
分类号:
S718.43
文献标志码:
A
摘要:
为确定花椒麻味素含量快速测定方法,利用华州黄盖、韩城大红袍、华州大红袍花椒及其无水乙醇提取的花椒麻味素,对甲醛滴定法(A)和凯氏定氮法(B)检测法进行了实验比较研究。结果表明,花椒麻味素含量(y)华州黄盖>韩城大红袍>华州大红袍; 花椒乙醇提取物A法麻味素含量平均值((-overy))是B法麻味素含量平均值((-overx))的19.56倍,用19.56将x校正为麻味素含量y'后,t测验说明y'与(-overy)差异显著,用模型y'= 2.383 9(-overx)+8.8147将x校正为麻味素含量y',则y'与(-overy)间无差异; 用B法测定花椒粉末样N含量x',用模型y″=0.015 1x'2-1.021 6 x'+ 26.819 0将x'校正为麻味素含量y″,t测验说明y与y″无显著差异。研究结果表明,定氮仪法测定花椒N含量,并建立麻味素含量与N含量关联模型,再将N含量转换为麻味素含量,可实现用凯氏定氮法间接检测花椒麻味素含量。
Abstract:
To establish a rapid determination method of the numbing components content of Zanthoxylum bungeanum, it can be used to evaluate the quality and its products. Therefore, the formaldehyde method(A)was used to titrate the numbing components content Y, Kjeldahl method(B)determination of N content X. The test results showed that Y value follows an order: Huazhou Huanggai>Hancheng Dahongpao>Huazhou Dahongpao. The (-overY) value of ethanol extract of prickly ash A was 19.56 times of the (-overX) value of B,19.56 was used to calibrate the X to the numbing components content Y'. T test showed a significant difference between Y and (-overY). By substituting (-overX) into Y'=2.383 9(-overX)+8.814 7, the value of numbing components content Y' was obtained. The test showed no difference between Y' and (-overY). The content X' of N in prickly ash powder was determined by B method. By substituting X' into Y″=0.015 1X'2-1.021 6X'+26.819 0, the corrected value of numbing components content Y″ was obtained. T test showed that there was no significant difference between Y and Y″. The above conclusion showed that after determining the N content of Zanthoxylum bungeanum by Kjeldahl method, the correlation model between numbing components content and N content was established, the N content is then converted to the numbing components content. The numbing components content in Zanthoxylum bungeanum can be determined by Kjeldahl method.

参考文献/References:

[1] 郭君雅, 田呈瑞. 花椒开发利用的现状及前景分析[J].食品研究与开发, 2008, 29(8):167-170.
[2] 中华人民共和国药典(2000年版一部)[M].北京:化学工业出版社, 2000.
[3] 王振忠, 武文洁. 花椒麻味素的研究概况[J].食品与药品, 2006,8(3):29-32.
[4] 江燕竹.花椒麻味物质的分离纯化以及抗氧化性能研究[D].成都:西华大学, 2016.
[5] 曹继全, 徐伟昌, 李春荣. 高温高压水煮制取花椒麻味素的方法[P].中国专利: cN 1305742A. 200l. 8.
[6] 刘雄.花椒风味物质的提取与分离技术的研究[D].重庆:西南农业大学, 2003.
[7] 孙哓明, 金敬宏, 张卫明,等. 利用超临界液体技术分离花椒麻昧成分的工艺[P].中国专利: cN 1488289A. 2004. 4.
[8] 罗凯, 胡江, 黄秀芳,等.花椒麻味物质的提取分离及其组分分析研究[J].2013, 34(24):88-91.
[9] 刘锁兰, 魏璐雪.药用花椒化学成分的含量测定[J].中草药, 1991, 22(1): 16-18.
[10] 付陈梅,阚建全,刘雄,等.紫外分光光度计法测花椒油中酰胺类物质含量[J].中国食品添加剂, 2006(6): 100-102.
[11] 李菲菲, 李孟楼, 崔俊,等. 花椒麻味素(酰胺类)含量的常规检测[J].林业科学, 2014, 50(2):121-126.
[12] 郭静,阚建全.高效液相色谱(HPLC)定量检测花椒麻味物质含量方法的建立[J].中国食品添加剂, 2019(2):142-147.

备注/Memo

备注/Memo:
收稿日期:2020-05-08
基金项目:陕西省科技统筹创新工程计划项目(2016KTTSNY03-02)。
作者简介:胡昕雨(1997-),女,硕士,研究方向:森林保护及经济林植物利用。
*通信作者
更新日期/Last Update: 2020-10-17