Method for extracting flavor substances of wild pepper by virtue of supercritical CO2

A flavor substance and supercritical technology, which is applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of long extraction time, low extraction rate, poor heat resistance, etc., and achieve the effect of shortening the extraction time

Inactive Publication Date: 2017-07-07
何前文
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional extraction methods of Zanthoxylum bungeanum oil generally include solvent extraction method and steam distillation method. The extraction rate of these traditional methods is low, and the extraction time is too long.

Method used

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  • Method for extracting flavor substances of wild pepper by virtue of supercritical CO2
  • Method for extracting flavor substances of wild pepper by virtue of supercritical CO2
  • Method for extracting flavor substances of wild pepper by virtue of supercritical CO2

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1 Materials and methods

[0046] (1) Experimental materials

[0047] Zanthoxylum bungeanum: The place of origin is Huaihua, Hunan. Naturally dry in the shade and set aside.

[0048] CO 2 : Purity 99.99% food grade.

[0049] (2) Experimental instruments and equipment

[0050] As shown in Table 1:

[0051] Table 1 Experimental instruments and equipment

[0052]

Embodiment 2

[0053] Embodiment 2 experimental design

[0054] (1) Determination of the single-factor experiment scheme

[0055] There are many factors affecting supercritical fluid extraction, such as extraction pressure, extraction temperature, CO 2 Flow rate, extraction time, raw material particle size, etc. Weigh a certain amount of Zanthoxylum bungeanum powder and put it into the extraction kettle for supercritical CO 2 Extraction experiments, single factor analysis of the main factors. Since pepper oleoresin is the most widely used, and the aroma substances are mainly its volatile oil components, the supercritical extraction experiment uses the extraction rate of pepper oleoresin and volatile oil content as indicators to determine the reasonable range of process parameters.

[0056] The determination method of the volatile oil content of Zanthoxylum bungeanum is as follows: Weigh a certain amount of Zanthoxylum bungeanum oleoresin into a round bottom flask, add an appropriate amoun...

Embodiment 4

[0085] Example 4 Supercritical CO 2 The results of extracting the flavor substances of Zanthoxylum bungeanum

[0086] (1) Investigation of single factor influence

[0087] 1) Raw material particle size

[0088] At extraction pressure 30MPa, extraction temperature 45°C, separation I pressure: 8MPa, separation I temperature: 40°C, separation II pressure: 5MPa, separation II temperature: 30°C, CO 2 Flow rate: 16L / h, extraction time: 2.0h under the experimental conditions, the particle size of different raw materials was measured by supercritical CO 2 Changes of extraction rate and volatile oil content of Zanthoxylum bungeanum after extraction. The particle size of raw materials is 20 mesh, 40 mesh, 60 mesh, 80 mesh and 100 mesh.

[0089] Depend on figure 1 and figure 2 It can be seen that the extraction rate of Zanthoxylum bungeanum oleoresin increases with the reduction of the particle size of the raw material. When the particle size reaches a certain value, the extractio...

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Abstract

The invention discloses a method for extracting flavor substances of wild pepper by virtue of supercritical CO2. The method comprises the following steps: (1) crushing wild pepper, and putting the crushed wild pepper into an extraction kettle; (2) starting a supercritical CO2 extraction device, so as to extract the wild pepper; (3) introducing extracted supercritical CO2 fluid together with partial dissolved solutes into a separation kettle; and (4) collecting separated extracted substances from the bottom of the separation kettle. According to the method, each factor influencing the flavor substances of the wild pepper extracted through supercritical CO2 fluid is researched by virtue of a supercritical CO2 extraction method and a method of combining an orthogonal experiment with a single factor experiment, optimal extraction process conditions are optimized by taking the content of essential oil and the extraction rate as measurement indexes, and optimal conditions for extracting the flavor substances of the wild pepper by virtue of supercritical CO2 are determined through experiments; experiments prove that the extraction rate of the flavor substances of the wild pepper reaches 12.8% under the optimal process conditions, and the content of the essential oil is 7.016 (ml/100g).

Description

technical field [0001] The invention relates to the field of food processing, in particular to a supercritical CO 2 A method for extracting prickly ash flavor substances. Background technique [0002] Zanthoxylum bungeanum is widely distributed in the world, and there are about 250 species in the world, distributed in tropical and subtropical regions of Asia, America, Africa and Oceania. There are more than 50 local varieties and types in my country, and their cultivation area and output are constantly increasing, forming nationally famous pepper planting bases in Shaanxi, Sichuan, Chongqing, Shanxi, Shandong, Gansu, and Hebei. Zanthoxylum bungeanum has a history of more than 2,000 years as a characteristic spice and Chinese medicinal material in my country. It is known as one of the "eight major condiments" and is a commonly used cooking seasoning and traditional Chinese medicine ingredient in the family. [0003] The active ingredients of Zanthoxylum bungeanum mainly inc...

Claims

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Application Information

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IPC IPC(8): C11B9/02
CPCC11B9/025
Inventor 何前文
Owner 何前文
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