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| 矩阵分析法优化花椒树脂提取工艺研究 |
| Optimization of extracting Zanthoxylum bungeanum resin by matrix analysis method |
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| DOI：10.12166/j.zgyz.1003-7969/2020.10.020 |
| 中文关键词: 花椒树脂 花椒饼 超声提取 麻度等级 矩阵分析法 综合平衡法 |
| 英文关键词:Zanthoxylum bungeanum resin Zanthoxylum bungeanum cake ultrasound extraction pungency intensity matrix analysis method comprehensive equilibrium method |
| 基金项目:四川省科技厅重点研发项目（2018SZ0064） |
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| 中文摘要: |
| 以热油浸提后的花椒饼为原料，采用超声波浸提法提取花椒树脂，探讨原料粒度、料液比、乙醇体积分数、超声时间、超声功率对花椒树脂提取率及花椒树脂麻度等级的影响。采用矩阵分析法与综合平衡法分析确定正交试验的最佳工艺参数。结果表明：综合平衡法与矩阵分析法结果一致，花椒树脂最佳提取工艺条件为原料粒度100目、料液比1∶ 12、乙醇体积分数55%、超声时间20 min、超声功率240 W。在最佳条件下，花椒树脂提取率为25.05%，花椒树脂麻度等级为6级。 |
| 英文摘要: |
| The resin was extracted by ultrasound extraction method from the Zanthoxylum bungeanum cake.The effects of raw material particle size, ratio of solid to liquid, ethanol volume fraction, ultrasonic time and ultrasonic power on the extraction rate and pungency intensity of Z.bungeanum resin were investigated. The comprehensive equilibrium method and matrix analysis were employed to determine the optimal process conditions. The results showed that the matrix analysis and comprehensive equilibrium method had the same result, and the optimal extraction conditions were obtained as follows:raw material particle size 100 meshes, ratio of solid to liquid 1∶ 12,ethanol volume fraction 55%, ultrasonic time 20 min and ultrasonic power 240 W. Under these conditions, the extraction rate and pungency intensity of Z. bungeanum resin was 25.05% and grade 6, respectively. |
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