Effects Of Different Preparation Methods On Oxidative Stability And Flavor Character Of Capsicum Annuum L.and Zanthoxylum Bungeanum M.Flavored Oils

Oxidative rancidity of Capsicum annuum L.（pepper）and Zanthoxylum bungeanum M.（sichuan pepper）flavored oils not only lead to unpleasant pungent flavors in oils,but also lead to a decline in the nutritional quality of oils.Long-term consumption of oxidized and deteriorated flavored oils will promote the aging of the body,damage the enzyme system and cause cell damage,thus inducing major diseases such as angina pectoris,coronary heart disease and cancer.Therefore,in the food industry,it is of great significance to study the oxidation quality of flavored oils.Many previous studies have proved that the extraction technique is one of the most important factors affecting the oxidative stability of flavored oils.Therefore,in this study,pepper and sichuan pepper flavored oils were prepared by infusion method,combination method and addition method.The effects of different extraction techniques on the oxidative stability,sensory characteristics and volatile components of pepper and sichuan pepper flavored oils were investigated by accelerated oxidation.The main research contents and conclusions are as follows:（1）Study on chemical components and antioxidative capacity of pepper and sichuan pepper oleoresins.The pepper and sichuan pepper oleoresins were extracted by Soxhlet extraction and the chemical components were identified by GC-MS.The antioxidant capacity of the pepper and sichuan pepper oleoresins were determined by in vitro antioxidant experiments.The results showed that the main compounds in pepper oleoresin were D-limonene（25.19%）,β-myrcene（15.20%）,（+）-2-bornanone（11.55%）,l-Bornyl acetate（7.73%）,camphene)（4.49%）;main compounds in sichuan pepper oleoresins wereβ-myrcene（17.35%）,α-thujene（15.17%）,sabinene（9.75%）.Moreover,the in vitro antioxidant capacity test showed that pepper and sichuan pepper oleoresins had certain antioxidant effects.（2）Effects of different extraction techniques on the oxidative stability of pepper and sichuan pepper flavored oils.Pepper and sichuan pepper flavored oils were prepared by infusion method,combination method and addition method,and the accelerated oxidation experiment at 65℃was carried out to explore the effects of different extraction techniques on the oxidation stability of pepper and sichuan pepper flavored oils.The results showed that the levels for PV,ρ-An V,TOTOX,TBA and K₂₃₂ of all samples were markedly increased during the storage.Furthermore,oxidative stability of the pepper and sichuan pepper flavored oils prepared by the addition method was significantly better than that of the combination method and infusion method during the accelerated storage period.（3）Effects of different methods on the sensory characteristics and volatile components of pepper and sichuan pepper flavored oils.The effects on sensory characteristics and volatile components of pepper and sichuan pepper flavored oils prepared by infusion method,combination method and addition method were evaluated under the condition of accelerate storage（65℃）.The results showed that the volatile components of pepper and sichuan pepper flavored oils prepared by the three methods were obviously separated on the 0th day of storage,while the volatile components were not significantly separated when stored in the middle and late stages.In addition,the results showed that the sensory characteristics of pepper and sichuan pepper flavored oils prepared by the three methods gradually deteriorated during the storage period.Meanwhile,under the same conditions of storage time,the color,aroma,taste and overall acceptance of pepper and sichuan pepper flavored oils prepared by the addition method was significantly better than the infusion method and combination method.This project focuses on the research on pepper and sichuan pepper flavored oils prepared by addition method,infusion method and combination method.The results showed that the oxidation stability and sensory characteristics of pepper and sichuan pepper flavored oils prepared by addition method were better during storage.