Comparative Study on the Green Sichuan Pepper (Zanthoxylum schinifolium) and Their Leaching Residue with Different Origins

In order to increase the comprehensive utilization rate of green Sichuan pepper and improve economic benefits, the slag material with higher quality was screened out to develop related products. This study used ultraviolet-visible spectroscopy scanning, principal component factor analysis, correlation analysis and cluster analysis to comprehensively evaluate the green Sichuan pepper slag from five different origins (Sichuan Han, Sichuan Hongya, Sichuan Jinyang, Chongqin Jiangjin, Yunnan Zhaotong). The results showed that the similarity of the five types of green Sichuan pepper in the early soaking period was between 0.994 and 0.997, and the similarity after the extraction was between 0.980 and 0.991, indicating that the extraction process had a certain influence on the quality of green Sichuan pepper. The hydroxy-β-sanshool content, opening ratio, ash, moisture, chlorophyll, △L^*, △b^* and sensory score of the green Sichuan pepper showed a downward trend, △a^* and △E^*showed an upward trend. The overall quality of the slag after the leaching of green Sichuan pepper was as follows: Sichuan Jinyang, Sichuan Hongya, Chongqing Jiangjin, Yunnan Zhaotong and Sichuan Hanyuan. When the threshold was less than 35.54, there were significant differences between Sichuan Jinyang and the other four producing origins of green Sichuan pepper. This study could provide a theoretical reference for the comprehensive utilization of raw materials and product development of green Sichuan pepper residue.