炒制法提取花椒麻味物质的工艺优化
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摘要
以干青花椒为原料,采用炒制法制备花椒油。以羟基-β-山椒素提取率为评价指标,在单因素试验的基础上,利用Box-Benhnken试验设计对花椒油炒制工艺进行响应面优化。通过分析起始温度、终止温度、花椒含水量和炒制时间4个因素及其交互作用对羟基-β-山椒素提取率的影响,建立该工艺的二次多项式回归模型,进行方差分析。结果显示:该工艺的二次多项式回归模型准确可靠,起始温度、终止温度、花椒含水量和炒制时间对响应值均有显著影响。炒制花椒油的最佳工艺条件为:起始温度141℃、终止温度150℃、炒制时间6 min、花椒含水量61%,在此条件下花椒油中的羟基-β-山椒素平均提取率为88.81%,与预测值基本相符。
Dried green ?ower pepper was used as raw material to prepare zanthoxylum bungeanum masim seed oil by frying process. Based on the single factor experiment,Box-Benhnken design was used to optimize the frying process.By analyzing four factors of initial temperature,termination temperature,water content of pepper and frying time on the extraction rate of hydroxy-β-sanshool,the quadratic polynomial regression model was established and variance analysis was carried out. The results show that the quadratic polynomial regression model of the process is accurate and reliable,and initial temperature,termination temperature,water content of zanthoxylum bungeanum and frying time have signi?cant effects on the response value. The optimum conditions of extraction are:initial temperature 141℃,termination temperature 150℃,frying time 6 min,water content of zanthoxylum bungeanum 61%. Under the above conditions,the average extraction rate of hydroxy-β-sanshool in zanthoxylum bungeanum oil is 88.81%,which was close to the predicted value by the established model.
Dried green ?ower pepper was used as raw material to prepare zanthoxylum bungeanum masim seed oil by frying process. Based on the single factor experiment,Box-Benhnken design was used to optimize the frying process.By analyzing four factors of initial temperature,termination temperature,water content of pepper and frying time on the extraction rate of hydroxy-β-sanshool,the quadratic polynomial regression model was established and variance analysis was carried out. The results show that the quadratic polynomial regression model of the process is accurate and reliable,and initial temperature,termination temperature,water content of zanthoxylum bungeanum and frying time have signi?cant effects on the response value. The optimum conditions of extraction are:initial temperature 141℃,termination temperature 150℃,frying time 6 min,water content of zanthoxylum bungeanum 61%. Under the above conditions,the average extraction rate of hydroxy-β-sanshool in zanthoxylum bungeanum oil is 88.81%,which was close to the predicted value by the established model.
引文
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[14]徐丹萍,蒲彪,叶萌,等.花椒中麻味物质的呈味机理及制备方法研究进展[J].食品科学,2018,39(13):304-309.
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[19]周大甫,周庞.一种花椒油的生产工艺.中国:CN1907121[P].2007.
[20]郭静,王寅,吉恬.花椒麻味物质的分析测定方法和花椒质量标准体系的建立[J].中国食品添加剂,2007(3):139-142.
[21]陈健行,倪同汉.天然香料的水蒸汽加工及其进展[J].香料香精化妆品,1990(3):26-31.
[22]陈珊珊,丁俏羽,李佳,等.响应面法优化虾壳可溶性钙提取工艺[J].中国食品学报,2014,14(6):81-89.
[23]Lei H,Wu J,Zhou R J,et al.Extraction and analysis of zanthoxylum bungeanum messential oil by supercritical CO2method optimized by response surface methodology and GC-MS.[J].New Century Health Publishers,2017,15(1):17-26.品添加剂和配料展览会加剂生产应用技术展示会nts China 20203月17日-19日(上海),崧泽大道333号:www.cfaa.cn
[2]赵志峰.汉源花椒风味物质研究及花椒油生产工艺优化[D].四川大学,2005.
[3]Lian X,You J,Li G,et al.Compositional and Antioxidant Activity Analysis of Zanthoxylum bungeanum Seed Oil Obtained by Supercritical CO2 Fluid Extraction[J].Journal of the American Oil Chemists Society,2011,88(1):23-32.
[4]张郁松.花椒风味物质超临界萃取与有机溶剂萃取的比较[J].中国调味品,2014(2):25-27.
[5]邵杰,宋瑞雯,王改玲,等.响应面法优化花椒油树脂的超声提取工艺[J].食品工业科技,2012,33(24):329-331.
[6]孟庆君,李凤飞,杨文江.不同提取方法对花椒提取物提取率和品质的影响[J].中国食品添加剂,2011(6):113-117.
[7]牛欣欣,祝瑞雪,赵志峰,等.响应面法优化花椒油浸提工艺[J].食品工业,2015(1):86-91.
[8]赵志峰,何学云,谷学权,等.一种花椒油的浸提装置及其浸提方法.中国:CN 101341966[P].2009.
[9]王芳,石地娟,孙琛,等.油浸法提取花椒风味物质的研究[J].中国调味品,2015(6):76-79.
[10]张凤芳.花椒麻度分级与鲜花椒油生产工艺优化[D].西华大学,2015.
[11]Zhang L L,Zhao L,Wang H Y,et al.The relationship between alkymide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra-performance liquid chromatography-mass spectrometry/mass spectrometry(UPLC-MS/MS)analysis[J].Journal of the Science of Food and Agriculture,2018.
[12]Zhang X,Jin Y,Zhao Z,et al.Change of tingling intensity and alkylamides in Zanthoxylum bungeanum oil during storage[J].China Condiment,2018,43(3):23-7.
[13]周婷,蒲彪,姜欢笑.花椒麻味物质的研究进展[J].食品工业技,2014,35(10):386-388.第二十四届中国国际食品暨第三十届全国食品添加Food Ingredien展出时间:2020年展出地点:国家会展中心(详情请登陆:
[14]徐丹萍,蒲彪,叶萌,等.花椒中麻味物质的呈味机理及制备方法研究进展[J].食品科学,2018,39(13):304-309.
[15]Rong R,Cui M,Zhang Q,et al.Anesthetic constituents of Zanthoxylum bungeanum Maxim.:A pharmacokinetic study[J].Journal of Separation Science,2016,39(14):2728-2735.
[16]宋莹莹.花椒贮藏过程中麻味物质含量降低机理的初步研究[D].西南大学,2014.
[17]曹继全徐伟吕,李春荣.高温高压水煮制取花椒麻味素的方法.中国:CN 1305742[P].2001.
[18]付陈梅,阚建全,刘雄,等.紫外分光光度计法测花椒油中酰胺类物质含量[J].中国食品添加剂,2003(6):100-102.
[19]周大甫,周庞.一种花椒油的生产工艺.中国:CN1907121[P].2007.
[20]郭静,王寅,吉恬.花椒麻味物质的分析测定方法和花椒质量标准体系的建立[J].中国食品添加剂,2007(3):139-142.
[21]陈健行,倪同汉.天然香料的水蒸汽加工及其进展[J].香料香精化妆品,1990(3):26-31.
[22]陈珊珊,丁俏羽,李佳,等.响应面法优化虾壳可溶性钙提取工艺[J].中国食品学报,2014,14(6):81-89.
[23]Lei H,Wu J,Zhou R J,et al.Extraction and analysis of zanthoxylum bungeanum messential oil by supercritical CO2method optimized by response surface methodology and GC-MS.[J].New Century Health Publishers,2017,15(1):17-26.品添加剂和配料展览会加剂生产应用技术展示会nts China 20203月17日-19日(上海),崧泽大道333号:www.cfaa.cn