ヘッドスペースガス分析法を用いた産地別山椒果実の香気分析 Comparative Analysis of Volatile Compounds from Japanese Pepper (Zanthoxylum piperitum DC, Japanese pepper) by Dynamic Head Space Gas Analysis

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粉山椒として使用される山椒成熟乾燥果実の果皮について日本国産4種,韓国産,中国産山椒の試料を用いて香気成分を発生ガス濃縮導入装置によるヘッドスペースガス分析法により調べ,比較した.モノテルペノイド主体の炭化水素類22種,アルコール7種,アルデヒド6種,酸・エステル3種を同定または推定した.日本国産ではgeraniol関連成分の多い種,geraniolが少なくcitronellol関連成分の香気が主となる種に大別された.韓国産では,特に柑橘系のにおいをもつcitoronellalが多く含まれていた.一方,中国産山椒はかなり組成が異なり,他では少ないα-terpineneなどの炭化水素が多く検出され,citronellal, isopulegol, citronellal, geranyl acetateなどは含まれず,linaloolやterpinen-4-olが主成分であった.<BR>山椒未熟果実(青山椒)と成熟果実の香気成分を比較した結果,未熟果実では,d-limoneneなど炭化水素類が全ピーク面積の90%以上を占め,linalool, geraniol, geranyl acetateなどの含酸素テルペン類は,山椒の成熟中に生成されることが示唆された.

Volatile compounds from ripen Japanese peppers harvested in five different districts were measured by dynamic head space gas GC-MS analysis. Mainly such monoterpenoids as 22 hydrocarbons, 7 alcohols, 6 carbonyl compounds, and 3 acids and esters, were identified from Japanese peppers. However, the compositions were different among the peppers in different districts. Although the peppers harvested in Japan were almost same each other, that is, d-limonene, β-phellandrene, β-myrcene, citronellal, and geranyl acetate were identified as main aroma compounds, they were distinguished by the composition between geraniol-related compounds and citronellol-related compounds. In the peppers harvested in Korea, more d-limonene and citronellal were included and more hydrocarbons such as terpinens were detected but not detected citronellal and geranyl acetate in the peppers harvested in China. By comparing matured and unripe Japanese peppers, such oxygen including compounds as linalool, geraniol and geranyl acetate were mainly detected only in ripen peppers. Therefore, they were suggested to be formed during ripening stage.

収録刊行物

  • 日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology

    日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology 49(5), 320-326, 2002-05-15

    Japanese Society for Food Science and Technology

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各種コード

  • NII論文ID(NAID)
    10008425635
  • NII書誌ID(NCID)
    AN10467499
  • 本文言語コード
    JPN
  • 資料種別
    ART
  • ISSN
    1341027X
  • NDL 記事登録ID
    6163340
  • NDL 雑誌分類
    ZP34(科学技術--食品工学・工業)
  • NDL 請求記号
    Z17-126
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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