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| 花椒风味油的制取及品质研究 |
| Preparation and quality of Zanthoxylum bungeanum flavor oil |
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| DOI：10.12166/j.zgyz.1003-7969/2020.02.006 |
| 中文关键词: 花椒果皮 热浸法 花椒风味油 酸价 过氧化值 挥发性风味成分 感官评分 |
| 英文关键词:Zanthoxylum bungeanum peel hot dipping method Zanthoxylum bungeanum flavor oil acid value peroxide value volatile flavor component sensory score |
| 基金项目:“十三五”国家重点研发计划重点专项（2016YFD0401400） |
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| 中文摘要: |
| 以花椒果皮为原料，采用大豆油热浸法制取花椒风味油。以花椒风味油的酸价、过氧化值和感官评分为考察指标，通过单因素实验和正交实验优化制取工艺条件。采用顶空固相微萃取-气相色谱-质谱联用技术对花椒风味油和大豆油中挥发性风味成分进行测定。结果表明：制取花椒风味油的最佳工艺条件为浸提温度95 ℃、浸提时间20 min、花椒果皮添加量15%，在此条件下制取的花椒风味油香气浓郁、麻味足、色泽好且感官评分最高，其酸价（KOH）为0.40 mg/g，过氧化值为5.07 mmol/kg，感官评分为9.1。花椒风味油中维生素E总量为1 869.86 mg/kg，远高于大豆油中的742.07 mg/kg；甾醇含量相较于大豆油几乎不变；脂肪酸组成与大豆油的基本相同；花椒风味油中共鉴定出9类83种挥发性风味成分，大豆油中共鉴定出8类25种挥发性风味成分，花椒风味油中挥发性风味成分主要是烯烃类和醇类（相对含量86.99%），大豆油中主要是烯烃类和醛类（相对含量87.26%）；花椒风味油中醇类18种，占总量的40.97%，大豆油中醇类仅1种，占总量的174%；花椒风味油中醛类物质含量仅为1.91%，而大豆油中醛类物质含量为12.69%。 |
| 英文摘要: |
| 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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