混合原料制取花椒油工艺优化及挥发成分分析

doi:10.3969/j.issn.1673-1689.2019.08.003

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混合原料制取花椒油工艺优化及挥发成分分析
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                        10.3969/j.issn.1673-1689.2019.08.003
                    
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中图分类号:TS225.1；TQ646
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Process Optimization and Analysis of Volatile Compounds in Zanthoxylum Oil from Mixed Materials

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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15 min，花椒油中麻味素含量达到3.8~4.2 mg/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%。

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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%.

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王立艳,陈吉江,安骏,郭佳.混合原料制取花椒油工艺优化及挥发成分分析[J].食品与生物技术学报,2019,38(8):18-23.

WANG Liyan, CHEN Jijiang, AN Jun, GUO Jia. Process Optimization and Analysis of Volatile Compounds in Zanthoxylum Oil from Mixed Materials[J]. Journal of Food Science and Biotechnology,2019,38(8):18-23.

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在线发布日期: 2020-03-27
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