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| Optimization of ultrasound-assisted mixed extraction process of Zanthoxylum flavored oil and analysis of its flavor components |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.230457 |
| KeyWord:Zanthoxylum flavored oil mixed extraction fagaramide volatile components flavor evaluation |
| FundProject:邯郸市科学技术研究与发展计划项目（22313014047）；河北省高等学校科学技术研究重点项目（ZD2020414）；河北省大学生科技创新能力培育专项项目（22E50286D） |
| Author Name | Affiliation | | CHEN Jiangkui1, YANG Mingjian1, DONG Zhanjun2, YIN Chunyan1 | （1.College of Life Science and Engineering, Handan University, Handan 056005, Hebei, China； 2.Hebei
Meilin Multivariate Grain and Oil Trading Co., Ltd., Handan 056600, Hebei, China） |
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| Abstract: |
| In order to improve the flavor quality of Zanthoxylum flavored oil, Zanthoxylum flavored oil was prepared by ultrasound-assisted plant oil-ethanol mixed extraction. The effects of ultrasonic temperature, ultrasonic time and ethanol dosage on the total content of fagaramide in the flavored oil were investigated by single factor experiment, the preparation process was optimized using response surface methodology, the volatile components of the flavored oil were detected and analysed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the differences in volatile compositions of flavored oils were compared between plant oil-ethanol mixed extraction and single-plant oil extraction. In addition, the aroma attributes of prepared flavored oils were evaluated in terms of flavor. The results showed that the optimal conditions for the preparation of Zanthoxylum flavored oil were as follows: ultrasonic temperature 51 ℃, ultrasonic time 44 min, ethanol dosage 21% （based on the mass of soybean oil）, Zanthoxylum to soybean oil mass ratio 1∶ 3, ultrasonic power 240 W. The total content of fagaramide in the flavored oil under these conditions was (4.72±0.08) mg/g. There were 45 and 37 types of main volatile components detected in the flavored oils of the mixed extraction and single-plant oil extraction, respectively, and their main volatile components were alkenes and alcohols. The flavor intensity of the mixed- extracted flavored oils was significantly stronger than that of the single-plant oil extracts in terms of citrus aroma, pine aroma, and strong flavor presentation attributes, and lower than that of the single-plant oil extracts in terms of fat aroma, but their flavor was more readily accepted by the evaluation panel. In conclusion, the Zanthoxylum flavored oil obtained by mixed extraction shows some enrichment in terms of flavor types and major flavor components, and the optimized method can be used for the preparation of Zanthoxylum flavored oil. |
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