遵义红花椒油树脂提取工艺及其风味产品的制备  

Extraction Process of Zunyi Red Zanthoxylum bungeanum Oleoresin and Preparation of its Flavor Oroducts

作　　者：黎礼谦 张付豪 罗英舰 姚华开 郑元利 李小静 LI Liqian;ZHANG Fuhao;LUO Yingjian;YAO Huakai;ZHENG Yuanli;LI Xiaojing(Zunyi Academy of Agricultural Science,Zunyi,Guizhou 563000,China)

机构地区：[1]遵义市农业科学研究院,贵州遵义563000

出　　处：《农产品加工》2024年第10期57-60,71,共5页Farm Products Processing

基　　金：国家重点研发计划项目子课题项目(2022YFD1601711-3);贵州省特色林业产业2022年度科学技术研究项目([2022]TELY08);遵义市科技计划项目(遵市科合HZ字[2022]119号)。

摘　　要：为探究遵义红花椒油树脂的最佳提取工艺,提高遵义红花椒风味产品的制备效率。以遵义红花椒的实生苗、嫁接苗及九叶青花椒的椒皮为试验材料,通过设计三因素三水平正交试验,采用超临界CO_(2)萃取技术、高效液相色谱技术研究不同种源花椒、不同萃取压强及不同萃取温度对遵义红花椒油树脂提取工艺的影响,通过感官分析对遵义红花椒油树脂风味产品进行评价。结果表明,遵义红花椒油树脂的最佳提取工艺以实生苗在温度55℃,压力25 MPa下萃取2 h效果最佳,其花椒油树脂得率最高达10.79%。对提取后3种花椒油树脂中的酰胺物质、挥发油物质及脂肪进行检测发现,遵义红花椒实生苗油树脂中的酰胺物质含量和挥发油含量均为最高(160.43 mg/g和58.33%),明显大于遵义红花椒嫁接苗与九叶青花椒中的酰胺物质含量(126.80 mg/g和130.10 mg/g)和挥发油含量(41.80%和50.44%)。感官评价结果表明,遵义红花椒油树脂风味产品花椒风味酱的综合口感得分随着花椒油树脂含量的增加,呈先增加再降低的趋势,当花椒油树脂的添加量为4 mL时,花椒风味酱的综合口感得分达到最高。In order to explore the best extraction process of Zunyi red Zanthoxylum bungeanum oleoresin and improve the preparation efficiency of Zunyi red Zanthoxylum bungeanum flavor products.In this study,the seedlings,grafted seedlings of Zunyi red Zanthoxylum bungeanum and the Zanthoxylum bungeanum skin of nine-leaf green Zanthoxylum bungeanum were used as experimental materials.The effects of different provenances of Zanthoxylum bungeanum,different extraction pressures and different extractiontemperatures on the extraction process of Zunyi red Zanthoxylum bungeanum oleoresin were studied by designing three-factor and three-level orthogonal experiments.Supercritical CO_(2) extraction technology and high performance liquid chromatography were used to study the effects of different provenances of Zanthoxylum bungeanum,different extraction pressures and different extraction temperatures on the extraction process of Zunyi red Zanthoxylum bungeanum oleoresin,and the Zunyi red Zanthoxylum bungeanum oleoresin flavor products were evaluated by sensory analysis.The results showed that the optimum extraction process of Zunyi red Zanthoxylum bungeanum oleoresin were as follows:the seedlings were extracted for 2 hours at 55℃and 25 MPa pressure,and the yield of Zanthoxylum bungeanum oleoresin was up to 10.79%.The contents of amides,volatile oils and amides in the extracted three kinds of Zanthoxylum oleoresin were detected.It was found that the contents of amides and volatile oils in the oleoresin of Zunyi red Zanthoxylum bungeanum seedlings were the highest(160.43 mg/g and 58.33%),which was significantly higher than that of Zunyi red Zanthoxylum bungeanum grafted seedlings and Jiuyeqing Zanthoxylum bungeanum.The contents of amides(126.80 mg/g and 130.10 mg/g)and volatile oils(41.80%and 50.44%).The results of sensory evaluation showed that with the increase of the content of Zanthoxylum bungeanum oleoresin,the comprehensive taste of Zanthoxylum bungeanum oleoresin flavored product Zanthoxylum bungeanum flavored sauce increased gr

关 键 词：花椒 油树脂 风味产品 极差分析 感官分析 

分 类 号：TS264[轻工技术与工程—发酵工程]