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| Preparation and quality of Zanthoxylum bungeanum flavor oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.02.006 |
| KeyWord:Zanthoxylum bungeanum peel hot dipping method Zanthoxylum bungeanum flavor oil acid value peroxide value volatile flavor component sensory score |
| FundProject:“十三五”国家重点研发计划重点专项（2016YFD0401400） |
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| Abstract: |
| Using the Zanthoxylum bungeanum peel as raw material, the Zanthoxylum bungeanum flavor oil was prepared by hot dipping method using soybean oil. With acid value, peroxide value, sensory score of Zanthoxylum bungeanum flavor oil as the indicators, the process conditions were optimized by single factor experiment and orthogonal experiment. The volatile flavor components of Zanthoxylum bungeanum flavor oil and soybean oil were analyzed by headspace solid phase microextraction- gas chromatography-mass spectrometry. The results showed that the optimal process conditions were obtained as follows: dipping temperature 95 ℃, extraction time 20 min, and dosage of Zanthoxylum bungeanum peel 15%. The Zanthoxylum bungeanum flavor oil prepared under these conditions had strong aroma, numbness, good color and the highest sensory score. The acid value, peroxide value and sensory score were 040 mgKOH/g, 5.07 mmol/kg and 9.1 respectively. The total content of vitamin E in Zanthoxylum bungeanum flavor oil (1 869.86 mg/kg) was higher than that in soybean oil (742.07 mg/kg), and the content of sterol was almost unchanged compared with soybean oil, and the fatty acid composition was basically the same as that of soybean oil. A total of 83 volatile flavor components of 9 types were identified in the Zanthoxylum bungeanum flavor oil, and a total of 25 volatile flavor components of 8 types were identified in the soybean oil. The volatile flavor components in Zanthoxylum bungeanum flavor oil were mainly olefins and alcohols (relative content 86.99%), and in the soybean oil, mainly olefins and aldehydes (relative content 87.26%). There were 18 kinds of alcohols in Zanthoxylum bungeanum flavor oil accounting for 40.97% of the total amount, while only one kind of alcohols in soybean oil accounted for 1.74% of the total amount. The content of aldehydes in Zanthoxylum bungeanum flavor oil was only 1.91%, while it was 12.69% in soybean oil. |
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