Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim
| Autor: | Si Tan, Jianlei Yang, Liao Qinhong, Tang Jianmin, Wanpeng Xi, Zhang Wenlin, Yukui Lv, Lan Jianbin |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
biology Chemistry 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Article chemistry.chemical_compound 0404 agricultural biotechnology Eucalyptol Linalool Zanthoxylum 010608 biotechnology Partial least squares regression Cultivar Food science Gas chromatography–mass spectrometry Food Science Biotechnology |
| Zdroj: | Food Science and Biotechnology. 28:1083-1092 |
| ISSN: | 2092-6456 1226-7708 |
| DOI: | 10.1007/s10068-019-00562-3 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink