摘要
采用中温浸提法制备食用花椒调味油。应用单因素试验法,以柠檬烯、芳樟醇和感官评分为指标,考察了花椒颗粒度、浸提温度、料液比、浸提时间对花椒调味油品质的影响,并通过正交试验进行了中温制备工艺条件的优化。同时利用气相色谱-质谱(GC-MS)联用仪对中温制备的花椒调味油进行分析鉴定。结果表明:最佳工艺条件为浸提温度95℃、浸提时间40min、料液比1∶8、颗粒度60目,在此条件下柠檬烯的得率为3.046 5mg/g、芳樟醇的得率为2.738 7mg/g;中温制备的花椒调味油其香气成分主要为萜烯类化合物和其衍生物,含量较高的为:α-苧烯、桧烯、月桂烯、柠檬烯、反-罗勒烯、γ-萜品烯、芳樟醇、乙酸芳樟酯等。
Zanthoxylum bungeanum seasoning oil was prepared by medium temperature extraction technique.The effects of Z.bungeanum granularity,extraction temperature,feed liquid ratio,extraction time on Z.bungeanum seasoning oil quality were studied through single factor experiment taking extraction yield of limonene,extraction yield of linalool and sensory detection as indexes.The orthogonal test was designed to optimize the preparation technique.Meanwhile,the chemical constituents of Z.bungeanum seasoning oil made by medium temperature extraction technique were analyzed by GC-MS.Results showed that the optimum conditions for the preparation technique ofZ.bungeanum seasoning oil were as follows：extraction temperature 95℃,extraction time 40 min,feed liquid ratio 1∶8,particle size 60-mesh.Under the optimum condition,the extraction yield of limonene and linalool was 3.046 5mg/g and 2.738 7mg/g,respectively.The main compositions of the product were terpene compounds and their derivatives,and the content of α-limonene,sabinene,myrcene,limonene,γ-terpinene,linalool and linalyl acetate were relatively high.
出处
《中国酿造》
CAS
2014年第2期42-46,共5页
China Brewing
基金
西华大学研究生创新基金资助(YCJJ201341)
成都市科技局项目资助(03JY029-023-2)
四川省教育厅重点项目资助(07205007)
关键词
中温浸提
花椒调味油
正交试验
气相色谱-质谱
medium temperature extraction
Zanthoxylum bungeanum seasoning oil
orthogonal test
GC-MS
