Comparative studies on flavor substances of leaves and pericarps of &lt;i&gt;Zanthoxylum bungeanum&lt;/i&gt; Maxim. at different harvest periods

Lei Zhu,Xi Chen,Yujie Liu,Fang Liang,Linying Yu,Wei Peng,Li Wang,Chunjie Wu

doi:10.4314/tjpr.v18i2.9

Abstract

Purpose: To study the transformation of the aroma components and pungent constituents of Zanthoxylum bungeanum Maxim. (ZBM) leaves and pericarps at different periods, and to provide a basis for selecting an appropriate harvest time for the pericarps and leaves. Methods: Quantitative analysis of the pungent components of ZBM leaves and pericarps was performed by high performance liquid chromatography (HPLC) while their aroma constituents were analyzed by headspace solid phase micro-extraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results: HPLC analysis revealed that hydroxy-α-sanshool was the predominant pungent component in both the leaves and pericarps of different parts of ZBM at different harvest periods, followed by hydroxy- γ-sanshool and hydroxy-β-sanshool. During the growth of ZBM, the contents of pungent substances in the leaves declined gradually, while pungent substances in the pericarps increased. The results of HSSPME- GC-MS analysis showed that linalyl acetate, linalool and limonene were the major aroma components of the leaves and pericarps of ZBM at different harvest periods. During the growth of ZBM, the contents of monoterpenes in the leaves decreased gradually, whereas monoterpenes in the pericarps increased. Conclusion: These results suggest that the pungent and aroma components produced in ZBM at early developmental stages are stored in the leaves, and are gradually transferred to the pericarps at the final developmental stages. Thus, the leaves of ZBM can be used as a new source of food and medicine. Keywords: Zanthoxylum bungeanum Maxim., Pericarp, Pungent components, Aroma components

Highlights

The pericarp of Zanthoxylum is commonly named Huajiao or Szechuan pepper, and the most popular commercially goods are “honghuajiao” and “qinghuajiao” in China
Another type of “honghuajiao” is Commons Attribution 4.0 International License derived from the bright red pericarp of the Zanthoxylum bungeanum Maxim. (ZBM), which is the most popular commercial product in the genus Zanthoxylum, with a long history of application as a popular condiment in cooking and medicine in China [1]
The results obtained in this study indicate that the pungent and aroma components produced from ZBM leaves at the early developmental stages are stored in leaves, and are transferred to the pericarps at the final developmental stages

Summary

Introduction

The pericarp of Zanthoxylum is commonly named Huajiao or Szechuan pepper, and the most popular commercially goods are “honghuajiao” and “qinghuajiao” in China. Et Zucc., which are used for food seasoning Another type of “honghuajiao” is Commons Attribution 4.0 International License derived from the bright red pericarp of the Zanthoxylum bungeanum Maxim. The pericarps of ZBM are widely used as a flavor condiment, and as traditional Chinese medical herbs for their therapeutic properties such as a warming action, relieving pain, dispelling dampness, stopping diarrhea, and preventing itch [1]. Essential oils are the principle source of the special fragrant odor in huajiao. It has a variety of effects such as antibacterial, antifungal, antiviral, insecticidal, antithrombotic, antiatherosclerosis, etc [2,3]

Results

Discussion

Conclusion