超临界CO2萃取九叶青花椒和大红袍花椒挥发油的化学成分分析及香气比较  

Study on chemical components and aromas of two species of volatile oils extracted by the method of supercritical CO_2 from Zanthoxylum bungeanum Maxim

作　　者：莫彬彬[1,2] 万固存[1] 刘毅[1] 余德顺[1] 杨军[1] 田弋夫[1] 

机构地区：[1]中国科学院地球化学研究所环境生物科学与技术研究中心,贵阳550002 [2]中国科学院研究生院,北京100039

出　　处：《中国调味品》2009年第3期102-105,共4页China Condiment

基　　金：国家高技术研究发展计划(863)项目(2005AA001260)

摘　　要：采用超临界CO2萃取法提取九叶青花椒和大红袍花椒挥发油,以气相色谱-质谱仪对其化学成分进行检测,用色谱峰面积归一化法确定各化学成分的相对含量,评香师对花椒挥发油的香气进行评价。结果表明,超临界萃取的九叶青花椒挥发油得率为7%,鉴定出63个化合物,属青香型花椒油;超临界萃取的大红袍花椒挥发油得率为4%,鉴定出80个化合物,属浓香型花椒油;两种花椒挥发油的化学成分含量和香气有明显差异,但都保留了各自品种的天然香气特征。Two species of volatile oils were extracted by the method of supercritical CO2 from Zanthoxylum bungeanum Maxim; their chemical components and relative contents were detected by GC-MS. The results show that the yield of volatile oil of Zanthoxylum bungeanum Maxim from Jiangjin is 7.0%, 63 chemical components were identified, that of Zanthoxylum bungeanum Maxim from Hancheng is 4.0%, and 80 chemical components were identified; Aroma evaluation results show that volatile oils of Zanthoxylum bungeanum Maxim extracted by supercritical CO2 is most similar to the natural aroma, supercritical CO2 extraction is a priority technology for extracting natural spice.

关 键 词：超临界CO2 花椒 挥发油 化学成分 气相色谱-质谱联用仪 

分 类 号：TS201.21[轻工技术与工程—食品科学]