室温贮藏时间对花椒品质特征的影响研究

采用室温贮藏的方法，研究贮藏时间对大红袍花椒和青花椒品质特征的影响。结果表明，贮藏1、2、3 a时，大红袍花椒果皮麻味素含量和脂肪酸含量降低，分别较对照（当年）降低14.4%、50.8%、69.7.0%和2.0%、10.0%、14.0%，青花椒分别降低11.0%、40.5%、44.2%和6.5%、21.7%、22.8%。种子贮藏1、2、3 a时，大红袍花椒和青花椒脂肪酸含量分别较对照（当年）降低了0.98%、19.6%、20.2%和2.2%、15.3%、22.4%。同时，脂肪酸组分含量受贮藏时间的影响显著。贮藏1 a时，大红袍花椒和青花椒果皮亚麻酸含量分别较对照提高19.2%和26.9%（P＜0.01），贮藏3 a时，分别减少27.6%和35.8%（P＜0.01），亚油酸含量分别减少22.2%和15.7%。贮藏1 a的花椒果皮氨基酸含量显著提高，但随时间延长，其含量降低。同时，贮藏1 a时，大红袍花椒果皮中天冬氨酸、脯氨酸、胱氨酸和精氨酸含量分别较对照提高45.2%、55.4%、66.7%、128.6%（P＜0.01），青花椒果皮中天冬氨酸、谷氨酸、脯氨酸含量分别较对照提高40.8%、30.7%和60.9%（P＜0.01）。室温条件下，花椒保存时间以1 a以内为宜。

Effect of Storage at Normal Temperature on the Quality of Zanthoxylum bungeanum

The effect of storage time at room temperature on the quality of Zanthoxylum bungeanum and Z.schinifolium was studied.It was found that after stored for 1,2,and 3 years,the contents of ephedrine and fatty acid in the pericarp of Z.bungeanum decreased by 14.4%,50.8%,69.7% and 2.0%,10.0%,10.4%,respectively,while the relative data of Z.schinifolium were 11.0%,40.5%,44.2% and 6.5%,21.7%,22.8%,respectively.The fatty acid in seeds of Z.bungeanum and Z.schinifolium decreased by 0.98%,19.6%,20.2% and 2.2%,15.3%,22.4%.Moreover,storage time had significant effect on the components of fatty acid.When stored for one year,the content of linolenic acid in peels of Z.bungeanum and Z.schinifolium increased by 19.2% and 26.9% (P<0.01),anddecreased by 27.6% and 35.8% (P<0.01) when stored for 3 years; the content of linoleic acid decreased by 22.2% and 15.7%,respectively.When stored for one year,the content of amino acid in the pericarp of Z.bungeanum increased significantly,but decreased after the storage time extended.Meanwhile,when stored for 1 year,the contents of aspartic acid,proline,cystine and arginine in peel of Z.bungeanum increased by 45.2%,55.4%,66.7% and 128.6% (P<0.01),the contents of aspartic acid,glutamic acid and proline in peel of Z.schinifolium increased by 40.8%,30.7% and 60.9% (P<0.01),respectively.The results indicated that the best preservation time of Z.bungeanum and Z.schinifolium pericarp was less than one year at normal temperature.