Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim
Fresh and dried Zanthoxylum bungeanum Maxim volatiles of two main cultivars including Dahongpao and Meihuajiao , were determined through GC–MS and compared. In all the tested samples, linalool, d -limonene, eucalyptol, 3-nonanone, and β-myrcene were identified as the five predominant components. The...
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Veröffentlicht in: | Food science and biotechnology 2019, 28(4), , pp.1083-1092 |
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Sprache: | eng |
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Zusammenfassung: | Fresh and dried
Zanthoxylum bungeanum
Maxim volatiles of two main cultivars including
Dahongpao
and
Meihuajiao
, were determined through GC–MS and compared. In all the tested samples, linalool,
d
-limonene, eucalyptol, 3-nonanone, and β-myrcene were identified as the five predominant components. The percentages of these components in fresh
Dahongpao
were 23.89%, 21.04%, 7.46%, 5.63% and 5.87%, respectively. Similar percentages, 27.28%, 17.62%, 6.39%, 1.66% and 7.8%, were found in dried
Dahongpao
. In general, the contents of linalool and β-myrcene in dried
Dahongpao
and
Meihuajiao
were slightly higher than those in fresh samples, whereas the contents of
d
-limonene, eucalyptol, and 3-nonanone were lower. Partial least squares discriminant analysis results showed that the two cultivars could be clearly differentiated based on volatiles, whereas, the fresh and dried
Zanthoxylum bungeanum
Maxim samples could not. This demonstrated that the drying process had no significant effect on the volatiles. |
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ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-019-00562-3 |