超临界CO2分步萃取花椒香气和麻味物质的初步研究  

Supercritical CO_2 Extraction of Volatile Oil and α-Sanshool from Zanthoxylum bungeanum

作　　者：莫彬彬[1,2] 连宾[1] 万固存[1] 刘毅[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,环境地球化学国家重点实验室,贵州贵阳550002 [2]中国科学院研究生院,北京100039

出　　处：《食品科学》2009年第8期201-203,共3页Food Science

基　　金：国家“863”计划项目(2005AA001260)

摘　　要：采用超临界CO2萃取法分步提取九叶青花椒香气和麻味物质。以气相色谱-质谱联用仪对其化学成分进行检测,并用色谱峰面积归一化法确定各化学成分的相对含量。结果表明,低压萃取的花椒提取物得率为5.0%,检测到50种化学成分及其相对含量,未检测出多烯酰胺类物质;高压萃取的花椒提取物得率为2.0%,检测到13种化学成分及其相对含量,呈麻味的多烯酰胺类物质含量较高。Two extracts were obtained from Zanthoxylum bungeanum by supercritical CO2 extraction method under low and high pressure conditions, respectively. Then their chemical components were detected by GC-MC, and their relative contents were analyzed by chromatographic peak area normalization method. The results showed that the yield of low pressure extraction is 5.0%, and there are 50 kinds of chemical components but no polyene amides in the extract; while the yield of high pressure extraction is 2.0%, and there are 13 kinds of chemical components in the extract and the content of polyene amides is higher.

关 键 词：超临界CO2 花椒 分离 挥发油 山椒素 

分 类 号：TQ028.3[化学工程] TS201.1[轻工技术与工程—食品科学]