混合原料制取花椒油工艺优化及挥发成分分析  

Process Optimization and Analysis of Volatile Compounds in Zanthoxylum Oil from Mixed Materials

作　　者：王立艳[1] 陈吉江[1,2] 安骏 郭佳 WANG Liyan;CHEN Jijiang;AN Jun;GUO Jia(School of Chemical and Environmental Engineering,China University of Mining and Technology(Beijing),Beijing 100083,China;COFCO Nutrition and Health Research Institute,Beijing 102209,China)

机构地区：[1]中国矿业大学(北京)化学与环境工程学院,北京100083 [2]中粮营养健康研究院,北京102209

出　　处：《食品与生物技术学报》2019年第8期18-23,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31471699)

摘　　要：以保鲜青花椒和干红花椒混合原料制取花椒油,采用顶空固相微萃取(HS-SPME)装置取样,用气相色谱-质谱法(GC-MS)对挥发性风味成分进行分析鉴定。结果表明:以麻味素含量测定和香气感官评价为依据,通过工艺优化确定料液质量比1∶3、混合花椒质量配比8∶2、油浸温度110℃、油浸时间15min,花椒油中麻味素含量达到3.8~4.2mg/g,感官评价综合得分为92。共鉴定出花椒油中挥发性风味物质43种,主要成分为芳樟醇和柠檬烯,其中芳樟醇46.50%,柠檬烯21.45%。Zanthoxylum oil was produced by retain green freshness zanthoxylum and red dry zanthoxylum in optimized process,and the volatile flavor compounds in oil were analyzed by gas chromatography-mass spectrometry(GC-MS).The oil samples were extracted by headspace solid-phase microextraction(HS-SPME) method.The optimal operation process was evaluated based on the content of sanshool and aromatic sensory evaluation.The results showed that the optimal process was solid-liquid ration 1∶3,raw materials ration 8∶2,temperature 110 ℃ and immersion time 15 min,thus the content of sanshool was 3.8-4.2 mg/g and the aromatic value was 92.About 43 components separated from the extraction have been identified,and the results showed that main volatile flavor compounds were Linalool and D-Limonene,and the content of linalool was 46.50%,while the content of D-Limonene was 21.45%.

关 键 词：花椒油 挥发性风味物质 气相色谱-质谱 顶空固相微萃取 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ646[轻工技术与工程—食品科学与工程]