藤椒油生产工艺条件的优化  

Optimization of Production Technology Conditions of Zanthoxylum schinifolium et Zucc Oil

作　　者：李东[1] 左勇[1] 袁跃[1] 邹杰[1] 谢晖[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国调味品》2013年第7期70-73,共4页China Condiment

基　　金：四川理工学院校级科研项目(2011RC20);四川省企业技术创新专项(2012XM153)

摘　　要：采用正交实验法研究不同条件对藤椒油提取效率的影响,优化最佳生产工艺及相关参数。结果表明:温度是影响提取效率的主要因素,料液比次之,时间对其的影响相对较小。最佳工艺参数为:料液比1∶2,180℃,30min,与传统工艺相比,可大幅提高藤椒油的品质。逆流2次可提高提取效率58.9%。通过GC-MS和HPLC分析,不同条件生产的藤椒油在香味和麻味物质含量上存在显著性差异。The orthogonal experiment method is used to study the effects of different extraction conditions on extraction efficiency of Zanthoxylum schinifolium et Zucc oil, the best production technology and correlative parameters are optimized. The result shows that temperature is the most important factor affecting the extraction efficiency, and ratio of material to liquid is the second important factor, the effect of time is relatively small. The optimal technology parameter is.ratio of material to liquid of 1 ： 2, 30 rain and 180 ℃, compared with the traditional technology, the quality of Zanthoxylum schinifolium et Zucc oil is improved greatly. After countercurrent of 2 times, the extraction efficiency is improved by 58. 9%. The results of GC-MS and HPLC show that there are significant differences in content of aroma and spicy substances of Zanthoxylum schinifolium et Zucc oil produced by different techniques.

关 键 词：藤椒油 提取 生产工艺 有效成分 

分 类 号：TS225.3[轻工技术与工程—粮食、油脂及植物蛋白工程]