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采用气相色谱法测定了不同产地32批次花椒挥发油中柠檬烯和芳樟醇的含量。结果发现:青花椒挥发油中柠檬烯的含量均值为12.888 mg/g,红花椒挥发油中柠檬烯的含量均值为14.040 mg/g,青花椒挥发油中柠檬烯的含量与红花椒之间无显著性差异(P>0.05);青花椒挥发油中芳樟醇的含量均值为红花椒的9.13倍,分别为72.523 mg/g和7.941 mg/g,且青花椒挥发油中芳樟醇的含量与红花椒之间存在极显著性差异(P≤0.01)。该试验结果可作为青花椒和红花椒品种间鉴别指标的依据之一。
Gas chromatography was used to determine the contents of limonene and linalool in 32 batches of volatile oil from different origins. The results showed that the average content of limonene in the essential oil of Zanthoxylum bungeanum was 12.888 mg / g, the average content of limonene in the essential oil of Zanthoxylum bungeanum was 14.040 mg / g, and the content of limonene in the essential oil of Zanthoxylum bungeanum was not significantly different from that of Zanthoxylum bungeanum (P> 0.05). The average content of linalool in the volatile oil of Zanthoxylum bungeanum was 9.13 times of that of Zanthoxylum bungeanum, which were 72.523 mg / g and 7.941 mg / g, respectively, and the content of linalool in the volatile oil of Zanthoxylum bungeanum was significantly different from that of Zanthoxylum bungeanum Sex differences (P <0.01). The test results can be used as the basis for the identification of different varieties of red pepper and red pepper.