| Zanthoxylum bungeanum flavor oil is an important flavoring oil product extracted from Zanthoxylum bungeanum with fragrant and odorous substances in vegetable oil.It has a strong aroma and numbness,and is popular with consumers.At present,the production method of zanthoxylum bungeanum flavor oil is mainly vegetable oil hot extraction method,and the extraction condition is an important factor affecting the quality of zanthoxylum flavor oil,so this paper optimized the hot extraction conditions of zanthoxylum bungeanum flavor oil,and The volatile flavor components are subjected to more accurate analysis from detection and comprehensive quality,with a view to produce zanthoxylum bungeanum flavor oil that is safe,nutritious and healthy,and has more spicy flavor and flavoring properties.At present,during the production of zanthoxylum bungeanum,the unripe fruits are exposed under the sun to separate the skin and seeds after being picked.As a by-product of the production of spicy pepper spice,zanthoxylum bungeanum seeds are not taken seriously and stored improperly,which causes the fat to generate free fatty acids at high temperature and lipase Hydrolysis.The prepared zanthoxylum bungeanum seed oil presents high acid value and deep color and the subsequent refining loss is large and the production cost is high,which seriously affects the development of zanthoxylum bungeanum seed oil.In order to solve this problem and make the best use of high-value zanthoxylum bungeanum seeds rich in resources,in this paper,after picking,peeling and seed separation,fresh Zanthoxylum bungeanum seeds are used to make oil,and compare its quality with commercially zanthoxylum bungeanum flavor oil and carry out comparative analysis to support for the development and high-value utilization of zanthoxylum bungeanum seed oil.Zanthoxylum bungeanum oil oleoresin is an oily product extracted from zanthoxylum bungeanum with extraction method and has the unique aroma and numbness of zanthoxylum bungeanum.It can be used directly or diluted to generate the unique aroma of Zanthoxylum bungeanum.It is also the raw material for flavoring in the food processing and spice industry.So far,researches on zanthoxylum bungeanum oil oleoresin from home and abroad mostly focus on the optimization of yield conditions,but there are few reports on the optimization of process conditions that affect the content of volatile flavor components and amide compounds in zanthoxylum bungeanum oil.In this article,we optimized the process conditions of Zanthoxylum bungeanum oil oleoresin and lay the foundation for its subsequent development and utilization.(1)Zanthoxylum flavor oil was prepared by hot soaking of soybean oil with pepper peel as raw material.The acid value,peroxide value and sensory score of Zanthoxylum flavor oil were taken as the evaluation indexes.The volatile flavor components in zanthoxylum oil and soybean oil were determined by headspace solid phase microextraction and GC-MS.The results show that:the optimum conditions for the preparation of Zanthoxylum flavor oil are: extraction temperature 95 ?,extraction time 20 min,Zanthoxylum peel 15%.Under these conditions,the flavor oil of Zanthoxylum bungeanum has strong aroma,enough hemp flavor,good color and the highest sensory score.Its KOH is 0.40 mg / g,peroxide value is 5.07 mmol / kg,and sensory score is 9.1.The total amount of vitamin E in Zanthoxylum flavor oil is 1869.86 mg / kg,much higher than 742.09 mg / kg in soybean oil;The sterol content is almost the same as soybean oil;The composition of fatty acids is basically the same as that of soybean oil.There are 9 kinds and 83 kinds of volatile flavor components identified in Zanthoxylum flavor oil,8 kinds and 25 kinds of volatile flavor components identified in soybean oil.The volatile flavor components in Zanthoxylum flavor oil are mainly alkene hydrocarbons and alcohols(relative content is 86.98%),and alkene hydrocarbons and aldehydes(relative content is 87.25%);18 kinds of alcohols accounted for 40.96% of the total in Zanthoxylum flavor oil,and only 1 kind of alcohols accounted for 1.74% of the total in soybean oil;The content of aldehydes in Zanthoxylum flavor oil is only 1.91%,while that in soybean oil is 12.71%.It can be seen that it is not glycerides but other volatile flavor components that enter Zanthoxylum flavor oil in Pepper skin;It can also be proved that only the volatile components in prickly ash peel can be extracted and put into soybean oil.(2)The fresh prickly ash collected in the current season was used as raw material to separate its skin and seed.The prickly ash seed oil was extracted from the prickly ash seed by pressing and n-hexane leaching,and the two kinds of prickly ash seed oil were degummed by hydration and deacidification by alkali refining respectively.The acid value,peroxide value,vitamin E,amide compounds and volatile flavor components of four kinds of zanthoxylum oil were analyzed and detected,and compared with the quality of eight zanthoxylum oil purchased in the market.The results show that:the acid value and peroxide value of 8 samples were 0.52-2.72mgkoh/g and 1.87-10.8mmol/kg,respectively.The acid value of the two kinds of fresh prickly ash seed oil is slightly higher,5.94-7.37mgkoh/g,but the peroxide value is very low,0.59-1.13mmol/kg.After degumming by hydration and deacidification by alkali refining,it can meet the requirements of the first grade zanthoxylum seed oil in the national standard.Four kinds of tocopherols and four kinds of tocotrienols were detected in eight market zanthoxylum oil,the total amount was 979.32-2874.45mg/kg.Four kinds of tocopherols and three kinds of tocotrienols were detected in pressed zanthoxylum oil,the total amount was 147.35-385.09mg/kg.The content of amides in eight kinds of Zanthoxylum flavor oil is 7.92-19.11mg/g,and that of four kinds of Zanthoxylum seed oil is 7.82-9.80mg/g,the average content is 8.55mg/g,which is much higher than the standard of DB51 / t493-2005.The kinds and contents of volatile flavor components in zanthoxylum seed oil and zanthoxylum oil were almost the same.Olefins and alcohols were the characteristic flavor components of zanthoxylum seed oil.The sensory evaluation score of pressed zanthoxylum seed oil a was higher,followed by C,and the overall flavor showed hemp and fragrance.Therefore,to sum up,the Zanthoxylum bungeanum seed oil made from fresh pepper seed has the same flavor characteristics as the Zanthoxylum flavor oil made from prickly ash skin,and prickly ash seed can also be used as the raw material of prickly ash flavor oil,which is of great significance to enhance the comprehensive utilization value of prickly ash seed.(3)Using Zanthoxylum as raw material,Zanthoxylum oleoresin was extracted by solvent extraction.The quality of Zanthoxylum oleoresin was taken as the index,including the volatile flavor components and the content of amide compounds.The effects of different solvents on the quality of Zanthoxylum oleoresin at different temperatures and times were studied.Through the comparative study on the quality of Zanthoxylum oleoresin under different technological conditions,it is concluded that the best technological conditions for the production of Zanthoxylum oleoresin are extraction solvent n-hexane,extraction temperature 40 ? and extraction time 6h.Under these conditions,the kinds and contents of characteristic Zanthoxylum flavor compounds in Zanthoxylum oleoresins were higher,the yield was 10.5%,and the content of amide compounds was 279.31mg/g.In addition,through the study of the content of amides,it is found that the extraction temperature has a great influence on the content of amides,and with the increase of extraction temperature and the extension of extraction time,the content of amides decreases accordingly.Therefore,in the production of Zanthoxylum oleoresin,the appropriate temperature should be selected to improve the retention rate of its hemp flavor. |
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