Supercritical Of Co <sub> 2 </ Sub> Extraction Pepper Flavor Substances, Process Development,

Dahongpao Zanthoxylum L. is a kind of agricultural product in Hancheng city in Shaanxi province. Extraction of flavouring compositions from Zanthoxylum L.m with supercritical CO2 technique was studied. Small-scale and pilot magnifying experiments were performed, furthermore, a new pathway to utilize comprehensively dahongpao Zanthoxylum L. was provided. The study provided a feasible pathway to fine processing dahongpao Zanthoxylum L., and pushed the comprehensive use of Zanthoxylum L. industry.In the paper, the systematic study and laborary work on extracting of flavouring compositions from Zanthoxylum L. with supercritical CO2 technique were completed, and the experimental were compared to solvent extraction method. Fristly, the Zanthoxylum L. were pretreated by deleting stems, cleaning,separating skin and seeds; then, the Zanthoxylum L. were crushed to Zanthoxylum L. powders. Thus, the Zanthoxylum L. powders may be used as materials for supercritical CO2 extraction materials. Using extraction yield and the content of Zanthoxylum L. oil resin as comprehensive evaluating index, the optimization process conditions of extracting flavouring compositions with supercritical CO2 technique were determined. Pilot study was investigated based on small-scale experiments. Meanwhile, physic-chemical analysis on extraction product was done. Finally, the whole industrialized process flow was designed and economic estimation was evaluated.On basis of experimental results and data analysis the optimization process conditions of small-scale extraction of Zanthoxylum L. flavouring compositions with supercritied CO2 were following:the pressure and temperature of extraction tower were 20MPa and 40℃, respectively; the flow of CO2 was 19L/h; the partical size of material was 40℃; the time of extraction was 2.Oh; the pressure and temperature of separator I were 8MPa and 40℃, respectively; the pressure and temperature of separatorⅡwere 6MPa and 30℃.The physic-chemical analysis of Zanthoxylum L. flavouring compositions results showed that there were 56 compositions and 32 compositions were indentified by GC-MS. Among the flavouring compositions indentified, the content of monoterpenoids was highest and was 44.60% of total volatile oil, and the content of alcoholic compounds was the second and occupied 17.74% of total volatile oil, and the remaining materials were esters, aldehydes, ethers, ketones, phenols. The study results showed that the now process was better than traditional process, and the ertraction yield and product quality were improved greatly.