【摘要】 为了研究在传统提取方式下花椒麻味物质的最佳提取工艺及作用机制,通过混料设计获得复合酶的最佳配比,在单因素实验的基础上,采用Box-Behnken中心组合设计建立数学模型,以麻味物质提取率为响应值进行响应面分析,并采用SEM观察花椒的微观结构。结果表明,花椒麻味物质提取的最佳工艺条件为:酶添加量3.08%(纤维素酶、半纤维素酶、果胶酶的最佳比例为36.2%、26.0%、37.8%),酶处理温度50.3℃和超声功率208.5 W。在此条件下,麻味物质的提取率从10.24%提升到15.14%。扫描电镜结果显示:超声波和酶处理均能增强对花椒细胞结构的破坏,从而促进麻味物质溶出,且超声处理与复合酶处理存在协同作用,对花椒细胞结构的破坏更强。文章为传统方式提取花椒麻味物质的工艺提供了参考。更多还原

【Abstract】 In order to study the optimal extraction process and action mechanism of numb-taste components of Zanthoxylum bungeanum under the traditional extraction method, the optimal ratio of compound enzymes is obtained by mixture design. On the basis of single factor experiment, a mathematical model is established by Box-Behnken central composite design, response surface analysis is conducted with the extraction rate of numb-taste components as the response value, and the microstructure of Zanthoxylum bungeanum is observed by SEM. The results show that the optimal extraction conditions are as follows: enzyme additive amount is 3.08%(the optimal ratio of cellulase, hemicellulase and pectinase is 36.2%, 26.0% and 37.8%), enzyme treatment temperature is 50.3 ℃ and ultrasonic power is 208.5 W.Under such conditions, the extraction rate of numb-taste components increases from 10.24% to 15.14%. The results of SEM show that both ultrasonic treatment and enzyme treatment could enhance the destruction of cell structure of Zanthoxylum bungeanum, and promote the dissolution of numb-taste components. In addition, there’s a synergistic effect between ultrasonic treatment and compound enzymes treatment, the destruction of cell structure is stronger. This study has provided a reference for the traditional extraction process of numb-taste components from Zanthoxylum bungeanum.更多还原