花椒产地溯源技术研究进展

Research progress on traceability technologies of Zanthoxylum bungeanum Maxim. origins

中文关键词:  花椒  产地  溯源技术  香气物质

英文关键词:Zanthoxylum bungeanum Maxim.  origins  traceability technologies  aroma substances

中文摘要:

      花椒已被列入“植物名录”, 是芸香科花椒属植物, 也是一种既可入药又可食用的资源。花椒在我国种植广泛, 其独特的香气和味道, 深受消费者的喜爱。随着花椒需求量的增加, 其品质问题也越来越突出。食品真实性的评价是一个在国内外引起广泛关注的话题, 包括品种、原产地、生产过程、原料掺伪等。其中, 原料的产地是重要的影响因素。本文系统地综述了包括高光谱成像无损检测、挥发性风味分析技术、矿物元素溯源、DNA标记技术、以及近红外光谱技术等在内的不同溯源技术的基本原理、特点及其在花椒产地溯源中的应用研究进展, 并比较了不同食品真实性鉴别技术之间的优缺点, 旨在推动花椒质量追溯技术的研究和应用, 从而促进食品溯源体系的建立和完善, 为今后花椒资源的开发、利用提供有力的支撑。

英文摘要:

      Zanthoxylum bungeanum Maxim. has been included in “the Plant List”, and is a plant of the Rutaceae family of Zanthoxylum bungeanum. It is also a resource for both medicinal and edible reasons. Zanthoxylum bungeanum Maxim. is widely planted in China and is loved by consumers for its unique aroma and flavor. As the demand for Zanthoxylum bungeanum Maxim. increases, the issue of their quality is becoming more and more apparent. The assessment of food authenticity is a topic that has attracted widespread attention at home and abroad, including variety, origin, production system and adulteration of raw materials. Among them, the origin of raw materials is an important influencing factor. This paper systematically reviewed the basic principles and characteristics of different traceability technologies, mainly including hyperspectral imaging non-destructive testing, volatile flavor analysis, mineral element traceability, DNA labeling technology, and near-infrared spectroscopy, as well as the research progress of their application in the origin traceability of Zanthoxylum bungeanum Maxim., and compared the advantages and disadvantages between different food authenticity identification techniques. The aim of this paper is to promote the research and application of Zanthoxylum bungeanum Maxim. quality tracing technology, so as to facilitate the establishment and improvement of the food traceability system and provide strong support for the future development and utilization of Zanthoxylum bungeanum Maxim. resources.