Surfactant-assisted enzymatic extraction of the flavor compounds from Zanthoxylum bungeanum |
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Authors: | Xiaoxu Zhang Xiqin Zhou Zeyu Xi Jiang Yan Baocai Xu |
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Affiliation: | 1. School of Food and Chemical Engineering, Beijing Key Laboratory of Flavor Chemistry, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing, China;2. Beijing WeiShiYuan Food Technology Co., Ltd., Beijing, China |
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Abstract: | ABSTRACTSurfactant-assisted enzymatic hydrolysis, which has been rarely involved in food industry, was used to extract the flavor compounds from Zanthoxylum bungeanum. The extraction conditions optimized through orthogonal and single-factor experiments were as follows: the amount of cellulase, neutral protease and surfactant (calcium stearyl lactylate) addition was 0.5%, 0.3% and 0.7% (w/w), respectively, the solid–liquid ratio was 1:6 (g/mL), the enzymolysis temperature was 45°C, the enzymolysis time was 3 h and the granularity was less than 60 mesh. Under these conditions, the yield of limonene, linalool and alkylamide increased from 1.02% to 7.51%, from 16.50% to 48.39%, and from 27.40% to 37.74%, respectively. The mechanism of surfactant-assisted enzymatic hydrolysis to extract the flavor compounds were also investigated. The study provides a scientific basis for the refinement and comprehensive utilization of Zanthoxylum bungeanum. |
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Keywords: | Surfactant-assisted enzymatic hydrolysis extraction essential oil alkylamide Zanthoxylum bungeanum |
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