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| Analysis of quality change of Zanthoxylum flavoring oil during processing |
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| DOI： |
| KeyWord:Zanthoxylum flavoring oil fatty acid volatile flavor substance amides |
| FundProject:天津市科技计划项目(21YDTPJC00840)；天津市武清区科学技术发展计划项目(WQKJ202054)；天津市宝坻区农业科技计划项目（202103） |
| Author Name | Affiliation | | LI Hang1,2，SUN Jingxuan1,2，QIN Zeyu1,2，LI Yun3，LIAO Zhenyu4，HE Xinyi1,2 | 1.College of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300392, China
2.Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin
300392, China
3.Guizhou Buyiliji Oil Tea Industry Co. ,Ltd. , Xingyi 552306, Guizhou, China
4. PONY Testing Technology (Tianjin) Co. , Ltd. ,Tianjin 300392,China |
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| Abstract: |
| In order to determine the critical control points in the processing of Zanthoxylum flavoring oil, samples were taken on site at Zanthoxylum flavoring oil production enterprises, including before extraction(soybean oil), heating(180 ℃ soybean oil), extraction time of 24 h, extraction time of 72 h, plate and frame filtration, clarification, and finished products, and the basic physicochemical indexes (color, acid value, peroxide value, composition and content of fatty acids, amides content) and volatile flavor substances of the samples were monitored. The results showed that during the processing of flavoring oil, the a* value generally decreased with the dissolution of Zanthoxylum pigment, the acid value generally increased, the peroxide value fluctuated, the amides content leveled off and then decreased, and there was no difference in the composition of fatty acids. Eight volatile flavor substances were detected in soybean oil, and thirteen volatile flavor substances were detected in Zanthoxylum flavoring oil. Aldehydes were the main compounds in soybean oil, and alcohols and olefins were the main compounds in Zanthoxylum flavoring oil. The odor difference between samples was obvious during processing of Zanthoxylum flavoring oil. In the process of extracting and clarifying, linalool, limonene and other important flavor substances of Zanthoxylum flavoring oil were lost to some extent, and plate and frame filtration had little effect on the overall flavor of Zanthoxylum flavoring oil. It can be seen that raw material selection, extraction time, filtration and clarification are the key control points during the processing of Zanthoxanthus flavoring oil. |
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