摘要
热浸提是目前花椒油行业中的主要生产工艺,而冷浸提是花椒油实现绿色制造的技术创新。文章对冷浸提与热浸提花椒油的理化指标、麻味物质含量、麻味物质提取率、香味物质种类与含量进行了研究,进而比较两种花椒油的品质。结果表明,冷浸提花椒油的酸价、过氧化值、羰基价均明显低于热浸提花椒油,主体香味物质种类及含量、麻味物质含量明显高于热浸提花椒油,且冷浸提花椒油中麻味物质的提取效率也明显高于热浸提花椒油。该研究为花椒油生产工艺的选择与工艺优化提供了参考。
Hot extraction is the main production technology in Zanthoxylum bungeanumoils industry at present,while cold extraction is the technological innovation of Zanthoxylum bungeanum oils to achieve green production.In this paper,the physical and chemical indexes,the content of numb-taste substances,the extraction rate of numb-taste substances,the types and content of aroma substances of cold extraction and hot extraction of Zanthoxylum bungeanumoils are studied,and then the quality of the two kinds of Zanthoxylum bungeanum oils is compared.The results show that the acid value,peroxide value and carbonyl value of cold extracted Zanthoxylum bungeanum oils are significantly lower than those of hot extracted Zanthoxylum bungeanumoils.The types and content of main aroma substances and the content of numb-taste substances are significantly higher than those of hot extracted Zanthoxylum bungeanum oils,and the extraction efficiency of numb-taste substances in cold extracted Zanthoxylum bungeanum oils is also significantly higher than that of hot extracted Zanthoxylum bungeanum oils.This study has provided a reference for the selection of production technology and process optimization of Zanthoxylum bungeanum oils.
作者
蒲升惠
牛欣欣
刘亚娟
何强
赵志峰
王俊林
张磊
PU Sheng-hui;NIU Xin-xin;LIU Ya-juan;HE Qiang;ZHAO Zhi-feng;WANG Jun-lin;ZHANG Lei(College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065,China;Inner Mongolia Red Sun Food Co.,Ltd.,Hohhot 010020,China;Sichuan Chuanhai Chenyang Food Co.,Ltd.,Chengdu 611730,China)
出处
《中国调味品》
CAS
北大核心
2019年第12期18-21,共4页
China Condiment
基金
国家自然科学基金（21502128）
关键词
冷浸提工艺
热浸提工艺
香味物质
麻味物质
提取效率
cold extraction process
hot extraction process
aroma substance
numb-taste substance
extraction efficiency
