花椒精油提取方法、成分分析、生物活性及实际应用研究进展  

Research Progress on Extraction Method,Component Analysis,Bioactivity and Practical Application of Zanthoxylum bungeanum Maxim.Essential Oil

作　　者：曲梦锐 刘雨辰 吴浩浩 王东营 QU Meng-rui;LIU Yu-chen;WU Hao-hao;WANG Dong-ying(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国调味品》2024年第4期201-205,共5页China Condiment

基　　金：国家自然科学基金项目(32001744)。

摘　　要：花椒是我国广泛应用的八大调味香料之一,花椒精油是从花椒果皮或籽中提取出来的一种具有芳香气味的浅黄绿色油状液体。其化学成分复杂,通常由萜类、烯类、醛类、酮类、醇类等化学物质组成;药理作用广泛,具有抗氧化、抑菌、镇痛、消炎、驱虫等功效,被广泛应用在食品、医药、化妆品等领域。文章阐述了花椒精油的不同提取方法及其优缺点,分析了花椒精油的化学成分以及生物活性,并通过对国内外研究现状进行分析,具体阐述了花椒精油在果蔬保鲜、肉制品保鲜以及生物医药等领域的应用并对其研究进行了展望,以期为花椒精油的产业化发展提供理论参考。Zanthoxylum bungeanum Maxim.is one of the eight flavoring spices widely used in China.Zanthoxylum bungeanum Maxim.essential oil is a light yellow-green oily liquid with aromatic smell extracted from the peel or seed of Zanthoxylum bungeanum Maxim..Its chemical components are complex,usually consisting of terpenes,alkenes,aldehydes,ketones,alcohols and other chemical substances.It has a wide range of pharmacological effects,including antioxidation,antibacterial,analgesic,anti-inflammatory,and insect repellent effects,and is widely used in food,medicine,cosmetics and other fields.In this paper,the different extraction methods of Zanthoxylum bungeanum Maxim.essential oil and their advantages and disadvantages are elaborated,the chemical components and bioactivity of Zanthoxylum bungeanum Maxim.essential oil are analyzed,the application of Zanthoxylum bungeanum Maxim.essential oil in the fields of fruit and vegetable preservation,meat product preservation and biomedicine are expounded specifically through the analysis of the research status at home and abroad,and its research is prospected,in order to provide theoretical references for the industrial development of Zanthoxylum bungeanum Maxim.essential oil.

关 键 词：花椒 精油 提取方法 生物活性 实际应用 

分 类 号：TS264.3[轻工技术与工程—发酵工程]