【摘要】 为探讨不同方法对冷榨藤椒油油树脂的提取效果,筛选适宜提取油树脂的方法,并探讨不同方法提取对冷榨藤椒油油树脂风味成分的影响。以冷榨藤椒油为原料,分别采用水浴、超声波和微波辅助溶剂法提取油树脂,并通过GC—MS分析不同提取方法所得油树脂风味成分。结果表明:3种方法提取的油树脂在270nm处的吸光度值由大到小排序依次为:超声波>水浴>微波;经正交试验获得超声波辅助提取的最优条件为:料液比120(mV),功率400 W,温度40℃,时间40min;GC—MS检测发现,有机溶剂提取法得到的油树脂,均含有较丰富的风味成分,但不同方法提取的油树脂成分的种类和含量均不同。其中,以超声波辅助提取得到的成分种类最多,其特征风味成分的相对含量也最高(柠檬烯4.62%,芳樟醇63.07%,亚油酸甲酯5.11%),水浴次之,微波提取的成分种类及相对含量均最低。更多还原

【Abstract】 To discuss the effects with different methods of oleoresin of cold pressing oil in Zanthoxylumextraction,select appropriate oleoresin extraction method,and explore different extraction methods of oleoresin flavor components of cold pressing oil in Zanthoxylum.With the cold pressing oil in Zanthoxylum as raw material,water bath,ultrasonic and microwave methods were used to extract the oleoresin and GC—MS was adopted to analyze flavor components of the different extraction methods of oleoresin.The results showed that the extraction of oleoresin absorbance at 270 nm value of ultrasound is the highest,followed by water bath,the lowest is microwave;the optimum conditions of ultrasonic extraction were obtained by orthogonal test,that is ratio of material to liquid 120(mV),power400 W,temperature 40 ℃,time 40 min.GC—MS analysis results indicated that oleoresin obtained by organic solvent extraction contains rich flavor components,but the kinds and contents of oleoresin extracted by different methods were different.The constituents of oleores which was extracted by ultrasonic was the maximum,and the relative contents of main flavor substances were the highest(linalool was as high as 63.07%,limonene was 4.62%,methyl linoleate was5.11%).The water bath were second,microwave extraction were the lowest.The results lay a foundation for the development and utilization of oleoresin of Zanthoxylum.更多还原