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不同种质资源花椒麻味物质差异研究

Study on the difference of numbing substances in different Zanthoxylum germplasm resources

  • 摘要: 麻味是评价花椒品质的重要指标之一,以113份不同产地的花椒果皮为研究对象,采用高效液相色谱法(HPLC)对其主要麻味成分(羟基-ε-山椒素、羟基-α-山椒素、羟基-γ-山椒素、羟基-β-山椒素)进行定量与定性分析,并结合聚类分析和主成分分析等方法,解析不同产地花椒麻味物质的组成特征与含量差异。研究结果表明:不同地理来源和品种的花椒在麻味物质构成模式及含量上存在显著差异,产地经度与羟基-γ-山椒素含量呈极显著负相关,经度较大导致其羟基-γ-山椒素含量较小,从而低于其所含羟基-ε-山椒素含量,改变花椒麻味物质的组成特征,产地海拔与总麻味含量呈极显著正相关,海拔较高的地区,其红花椒麻味物质含量也较高。羟基-α-山椒素在总麻味物质中占比最高,是花椒麻味的主要贡献成分。汉源花椒因高羟基-γ-山椒素含量及占比(占总麻味物质的17.97%)而与其他花椒品种显著区分。系统揭示了花椒麻味物质的组成特征与含量差异,为花椒优良品种的筛选提供了科学依据,同时丰富了关于花椒麻味物质组分的研究内容。

     

    Abstract: The numbing sensation serves as one of the important indicators for evaluating the quality of Zanthoxylum plants. In this study, pericarp samples from 113 Zanthoxylum accessions of different geographical origins were selected as the research object, the main numbing substances (hydroxyl-ε-sanshool, hydroxyl-α-sanshool, hydroxyl-γ-sanshool, and hydroxyl-β-sanshool) were qualitatively and quantitatively analyzed by high-performance liquid chromatography (HPLC). In addition, cluster analysis and principal component analysis (PCA) were employed to decipher the compositional characteristics and content variations of numbing compounds across different origins. The results showed that there were significant differences in the composition patterns and contents of pungent substances among different geographical sources and varieties of Zanthoxylum. Longitude was extremely significantly negatively correlated with the content of hydroxy-γ-sanshool, and a larger longitude led to a smaller content of hydroxy-γ- sanshool, which was lower than the content of hydroxy-ε-sanshool it contains, thus changing the composition characteristics of the pungent substances of Zanthoxylum. Altitude was extremely significantly positively correlated with the total content of pungent substances. In areas with higher altitude, the content of pungent substances in Zanthoxylum was also higher. Hydroxy-α-sanshool accounted for the highest proportion in the total numbing substances, serving as the primary contributor to the characteristic numbing sensation. Notably, Hanyuanhuajiao exhibited distinct differentiation due to their significantly elevated levels of hydroxyl-γ-sanshool. This study systematically elucidated the compositional characteristics and quantitative differences of numbing substances in Zanthoxylum plants, which provided scientific basis for the selection of superior varieties and enriched the research framework on the chemical substances responsible for its characteristic numbing sensation of Zanthoxylum plants.

     

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