循环超声法提取花椒油树脂  

Circulating ultrasonic extraction of oleoresin from Zanthoxylum bungeanum.

作　　者：刘丽娟[1] 陈敏[1] 杜健[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《北京林业大学学报》2009年第2期133-139,共7页Journal of Beijing Forestry University

基　　金："863"国家高技术研究发展计划项目(2005AA001260)

摘　　要：为建立一种超声辅助提取花椒油树脂的方法,该文以GC-MS的分析结果为定性指标,评价提取物中风味物质的组成与含量特点,以提取得率为定量指标对循环超声仪辅助提取花椒油树脂的工艺条件进行了优化。结果表明:提取溶剂为无水乙醇和石油醚体积比率为8∶2、原料粒度40目、液固比为10∶1、提取温度40℃、提取时间30min、超声功率600 W是最佳提取工艺条件;此条件下花椒油树脂的得率为26.11%,较索氏提取器提取和非循环超声辅助提取方法的得率分别提高3.86%和8.40%。该方法耗时短、提取组分完全,并为类似天然食品添加剂的提取提供了新的思路。Circulating ultrasonic extraction of oleoresin from fruit of Zanthoxylum bungeanum was investigated in this study.The analysis results of GC-MS method were used as the qualitative index to evaluate the components and their content of flavorings from the extractions.The technology was also optimized by extraction rates.Results demonstrated that the optimal condition of extraction is that the alcohol： petroleum ether solvent volume ratio of（8∶2）,40 meshes for particle size, the solvent： material volume ratio of 10∶1,temperature at 40℃,time of 30 minutes and machine power 600 W.Under these conditions,the extraction rate of oleoresin reached 26.11% and was 3.86% and 8.40% higher than these of Soxhlet and un-circulating ultrasonic extractions,respectively.This new method of extraction not only greatly reduces the time and obtains the relatively complete components,but also provides a particular approach to extract similar natural food additives.

关 键 词：花椒 油树脂 超声循环 提取 

分 类 号：TS201.2[轻工技术与工程—食品科学]