油浸法提取花椒风味物质的研究

摘要

研究以陇南红花椒为材料,食用菜籽油为媒介,采用热油浸提的方法制备花椒油。以花椒麻素、柠檬烯和芳樟醇为评价指标,制备的花椒油用甲醇萃取得到萃取液,经紫外分光光度计测定花椒麻素,气相色谱测定柠檬烯、芳樟醇。先进行浸提温度、浸提时间、物料比单因素试验,在单因素试验的基础上,进行正交优化设计试验,得到花椒中风味物质的最佳浸提工艺条件为：物料比1∶4,浸提温度125℃,浸提30 min。在此条件下3种风味物质的提取率分别为1.38%,0.28%,0.19%。%Take Longnan red pepper as material,edible rap oil as medium,hot oil extraction method is adopted to prepare pepper oil.Sanshoamides,limonene and linalool are as evaluation indexes,the ex-tracting solution is gotten via pepper oil extracted by methyl alcohol,sanshoamides is determined by ultraviolet spectrophotometry,and limonene and linalool are detected by gas chromatography (GC). During the process of pepper oil preparation,the effects of extraction temperature,extraction time and material-liquid ratio on absorbency of pepper oil are investigated; the orthogonal design experiments proceed on the basis of single factor experiment.The optimum production process condi-tions are obtained by orthogonal experiment:1/4(W/V)of pepper to liquid (rapeseed oil)for 30 min at 125 ℃.Under such conditions,the extraction efficiency of the three flavor substances is 1.38%, 0.28%,0.1 9% respectively.