花椒麻味成分的提取与分离技术

花椒是我国特有的、资源丰富的一种调味品和中药原料 ,辛麻味是其主要的风味特征。文中通过单因素和正交试验确定了超临界CO2 萃取花椒麻味成分的最佳工艺条件为 :原料粒度 60目 ,萃取时间 2h ,流量 2 1kg/h ,温度 5 5℃ ,压力 3 6MPa,油树脂得率达 1 2 83 %。采用超临界CO2分离花椒油树脂中麻味成分的适宜工艺条件为 :分离器Ⅰ分离压力 1 2MPa,温度 40℃。分离器Ⅰ花椒油树脂得率为 1 85 % ,其中挥发油含量为 60 0 2 8mg/g。试验结果表明 ,采用此工艺可对花椒麻味成分进行有效地提取与分离

Study on Extracting and Separating Spicy Components from Zanthorylum bungeanum

Zanthorylum bungeanum is one of traditional condiments and medicine in China. Spicy taste is an improtant character of Zanthorylum bungeanum's flavor. The condition for extracting pungent components from fruit of Zanthorylum bungeanum with supercritical CO 2 was optimized through single-factor tests and an orthogonal experiment. The optimum parameters of extraction were found as follows: particle size of 60 w, 2 h for operating time, 21kg/h for CO 2 flow, temperature of 55℃, working pressure of 36 MPa. The optimum parameters of separating pungent components from Zanthorylum bungeanum oleoresin with Supercritical CO 2: Temperature of 40℃, working pressure of 12 MPa in separating container I. The yield reached 1.85% in separating container I, and the content of spicy components was 600.28 mg/g. The results indicate the efficiency of this technique for extracting and separating Zanthorylum bungeanum spicy components.