基于頂空固相微萃取和氣相色譜-質(zhì)譜聯(lián)用法分析4種不同花椒中的揮發(fā)性成分

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DOI：10.3969/j.issn.1000-9973.2025.07.029

中圖分類號：TS264.3 文獻標(biāo)志碼：A 文章編號：1000-9973（2025）07-0198-06

Analysis of Volatile Components of Four Different Varieties of Zanthoxylum bungeanum Based on Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

WANG Hui-rong1，ZHENG Xian-yun2 （1.Department of Criminal Science and Technology，Shanxi Police College，Taiyuan O304O1，China; 2.Institute of Environmental Science，Shanxi University，Taiyuan O3ooo6，China）

Abstract： Zanthoxylum bungeanum is rich in aromatic oils，alkaloids，polyphenols and glycosides， which has anti-tumor and antiviral efects. It can efectively prevent arteriosclerosis and delay aging of thehuman body，and is widely used in the fields of medicine，food and cosmetics. It is a medicinal and edible plant.In order to conduct a more systematic study on the volatile flavor components in Zanthoxylum bungeanum ，in this study，electronic nose combined with headspace solid-phase microextraction and gas chromatography-mass spectrometry are used to separate and identify the volatile flavor components in four different varieties of Zanthoxylum bungeanum （Dahongpao，Dahongjiao， Xiaohongjiao and Doujiao）. The relative content of each component iscalculated by peak area normalization method，the differences of volatile components in four diferent varieties of Zanthoxylum bungeanum are compared，and principal component analysis of volatile flavor components is performed.The results show that there are significant differences in the volatile flavor components in diferent varieties of Zanthoxylum bungeanum. The types of volatile components in Dahongpao，Dahongjiao，Xiaohongjiao and Doujiao are 49，44，56，55 respectively. Among them，hydrocarbons，alcohols，ketone and esters are the main components that affect the flavor and quality of Zanthoxylum bungeanum.

Key words： Zanthoxylum bungeanum ; GC-MS； HS-SPME;volatile flavor components; homology ofmedicineand food

花椒不僅以其獨特的香氣在烹飪中發(fā)揮著關(guān)鍵作用，而且具有較高的藥用價值，廣泛分布于我國各地區(qū)，尤其是海拔1 200 米的山坡地帶[1-2]。（剩余6954字）