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Characterization and Comparison of the Pungent Components in Commercial Zanthoxylum bungeanum Oil and Zanthoxylum schinifolium Oil
Author(s) -
Zhao ZhiFeng,
Zhu RuiXue,
Zhong Kai,
He Qiang,
Luo AiMin,
Gao Hong
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12236
Subject(s) - chemistry , chromatography , food science
In the present study, the characterization and comparison of the pungent components in commercial Z . bungeanum oils and Z . schinifolium oils were investigated. By high‐performance liquid chromatography (HPLC)‐mass spectrometry (MS/MS) analysis, the major alkylamides in Z . bungeanum and Z . schinifolium oils were identified as hydroxy‐ε‐sanshool, hydroxy‐α‐sanshool, hydroxy‐β‐sanshool, hydroxy‐γ‐sanshool, hydroxy‐γ‐isosanshool, bungeanool, isobungeanool, and tetrahydrobungeanool, respectively. Hydroxy‐α‐sanshool was found to be the most abundant alkylamide in all oils. The levels of hydroxy‐ε‐sanshool and hydroxy‐β‐sanshool in Z . bungeanum oils were comparable to that in Z . schinifolium oils, whereas Z . bungeanum oils contained significantly ( P less than 0.05) higher levels of hydroxy‐γ‐isosanshool, bungeanool, isobungeanool, and tetrahydrobungeanool, compared with Z. schinifolium oils. Furthermore, principal component analysis (PCA) indicated that Z. bungeanum oil and Z. schinifolium oil were clearly classified by HPLC fingerprinting profiles and concentrations of alkylamides. In addition, the results of PCA suggested that alkylamides, such as hydroxy‐γ‐sanshool and bungeanool, could be potential markers to distinguish Z. bungeanum oil and Z. schinifolium oil. The results from this study could be used to discriminate the different flavor characterization and control the quality of commercial Z . bungeanum oil and Z . schinifolium oil.