Preparation method of zanthoxylum oil

Abstract

A preparation method of Zanthoxylum oil, the method comprising the steps of microwave heating: mixing Zanthoxylum raw materials, refined vegetable oil and rice bran aqueous solution uniformly, putting into microwave equipment for heating to obtain crude Zanthoxylum oil; wherein, the mass ratio of Zanthoxylum raw materials to refined vegetable oil is 1:(5-20), the mass ratio of Zanthoxylum raw materials to rice bran aqueous solution is 1:(0.01-0.3), the microwave power in the microwave heating step is 600-1800W, the microwave heating to the final temperature range is 90-160 DEG C, and the turbidity of the rice bran aqueous solution is 580-6100Ntu. The present application uses dry Zanthoxylum as raw material, the preparation process is simple and time-saving, can improve the content of numbing substances (Zanthoxylum amide) in Zanthoxylum oil, and avoid the negative effects caused by long time decoction and high temperature oil in traditional process.

Description

Technical Field

[0001] This invention relates to a method for preparing oils, specifically a method for preparing Sichuan pepper oil. Background Technology

[0002] Sichuan peppercorn oil is a traditional and distinctive condiment in the Sichuan and Chongqing region. With the development of the times and changes in the dietary structure of people in the region and even across the country, the demand for high-quality Sichuan peppercorn oil has gradually increased, giving it the potential to become a staple condiment like salt and MSG. Sichuan and Chongqing cuisine is characterized by its rich aroma and strong flavor, typically using rapeseed oil as the primary edible oil. Most mainstream Sichuan peppercorn oil products use fresh Sichuan peppercorns as the raw material, with the rapeseed oil heated to a fragrant consistency and then used as the base oil. Traditionally, edible Sichuan peppercorn oil is prepared by heating and simmering Sichuan peppercorns and other ingredients in rapeseed oil, or by pouring hot oil over the Sichuan peppercorns. This process is time-consuming, and excessively high temperatures can lead to negative effects such as high peroxide values.

[0003] CN110452771A discloses a high-quality Sichuan pepper oil and its extraction process. The extraction process includes main steps such as removing impurities from fresh Sichuan pepper, blanching in brine, soaking in clean water, microwave extraction, and sedimentation to remove coarse particles. This process uses fresh Sichuan pepper as raw material, which is limited by harvesting time and season. The extraction process is complex and time-consuming, which is not conducive to industrial production.

[0004] The literature "Research on Microwave Extraction Technology of Sichuan Pepper Oil" (China Condiments, September 2013, pp. 85-88) discloses a process for producing Sichuan pepper oil using microwave method, which can save time and raw materials, but the content of Sichuan pepper amide numbing component is not high. Summary of the Invention

[0005] Based on the above-mentioned shortcomings, the researchers of this invention have conducted extensive and in-depth research and proposed a method for making Sichuan pepper oil. This invention uses dried Sichuan pepper as raw material, and the preparation process is simple and time-saving, which can increase the content of numbing substances (Sichuan pepper amide) in Sichuan pepper oil.

[0006] This invention provides a method for preparing Sichuan pepper oil, the method comprising a microwave heating step, wherein Sichuan pepper raw materials, refined vegetable oil, and rice bran aqueous solution are mixed evenly, and then heated in a microwave device to obtain crude Sichuan pepper oil; wherein,

[0007] The mass ratio of Sichuan pepper raw material to refined vegetable oil is 1:(5-20), preferably 1:(8-15);

[0008] The mass ratio of the Sichuan pepper raw material to the rice bran aqueous solution is 1:(0.01-0.3), preferably 1:(0.01-0.2);

[0009] The microwave power in the microwave heating step is 600-1800W, preferably 900-1500W;

[0010] The microwave heating to the final temperature range is 90-160℃, preferably 95-150℃;

[0011] The turbidity of the rice bran aqueous solution is 580-6100 Ntu, preferably 1000-3000 Ntu.

[0012] In a preferred embodiment of the present invention, the Sichuan pepper raw material is the undersize obtained by crushing dried Sichuan pepper and passing it through a 10-50 mesh sieve.

[0013] In a preferred embodiment of the present invention, the method for preparing the rice bran aqueous solution includes: mixing defatted rice bran with water and then stirring, allowing it to stand and separating, and taking the upper layer liquid for filtration to obtain the rice bran aqueous solution; the mass ratio of defatted rice bran to water is 1:(1-10), preferably 1:(2-7).

[0014] In a preferred embodiment of the present invention, the method for preparing the rice bran aqueous solution includes: mixing defatted rice bran with water and then stirring, wherein the mass ratio of defatted rice bran to water is 1:(1-8), preferably 1:(2-7), separating after standing, and filtering the supernatant to obtain rice bran aqueous solution I; diluting the rice bran aqueous solution I with water to obtain rice bran aqueous solution, such that the turbidity of the rice bran aqueous solution is in the range of 580-6100 Ntu.

[0015] In a preferred embodiment of the present invention, the defatted rice bran has an oil content of less than 5%, preferably less than 2%.

[0016] In a preferred embodiment of the present invention, the stirring time after the defatted rice bran is mixed with water is 10-50 minutes, preferably 20-40 minutes.

[0017] In a preferred embodiment of the present invention, the ferulic acid content of the rice bran aqueous solution is 0.1-2 mg / kg, preferably 0.1-1.5 mg / kg.

[0018] In a preferred embodiment of the present invention, the refined vegetable oil is selected from rapeseed oil, sunflower oil, rice bran oil, soybean oil, coconut oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, peanut oil, flaxseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado kernel oil, and shea butter; preferably refined rapeseed oil or soybean oil and corn oil.

[0019] In a preferred embodiment of the present invention, the method further includes a post-processing step of cooling, centrifuging, and filtering the crude Sichuan pepper oil to obtain Sichuan pepper oil.

[0020] The present invention also provides pepper oil prepared by the method described in the present invention.

[0021] The present invention also provides the application of rice bran aqueous solution in the preparation of Sichuan pepper oil, wherein the turbidity of the rice bran aqueous solution is 580-6100 Ntu, and the ferulic acid content of the rice bran aqueous solution is 0.1-1.5 mg / kg.

[0022] The method of the present invention has the following advantages:

[0023] (1) Using dried Sichuan peppercorns as raw material to prepare Sichuan peppercorn oil, the raw material is not limited by the harvesting time and season, and the raw material can be obtained and produced all year round, avoiding the instability caused by the seasonal changes of fresh Sichuan peppercorns.

[0024] (2) The pepper oil preparation process of the present invention significantly increases the content of pepper amide compared with the traditional process (boiling and oil rinsing).

[0025] (3) The method for preparing pepper oil using the present invention requires less time and avoids the negative effects of long cooking time and high temperature oil rinsing in traditional processes. Detailed Implementation

[0026] To enable those skilled in the art to understand the features and effects of the present invention, the terms and expressions used in the specification and claims are explained and defined in general below. Unless otherwise specified, all technical and scientific terms used herein have the ordinary meaning understood by those skilled in the art regarding the present invention, and in case of conflict, the definitions in this specification shall prevail.

[0027] In this invention, unless otherwise specified, percentage (%) or parts refer to weight percentage or parts relative to the composition.

[0028] In this invention, unless otherwise specified, the components involved or their preferred components can be combined to form new technical solutions.

[0029] In this invention, unless otherwise specified, all embodiments and preferred embodiments mentioned herein can be combined to form new technical solutions.

[0030] In this invention, unless otherwise specified, all the technical features and preferred features mentioned herein can be combined to form new technical solutions.

[0031] In this invention, unless otherwise stated, the numerical range "ab" represents a shortened representation of any combination of real numbers between a and b, where a and b are real numbers. For example, the numerical range "0-5" means that all real numbers between "0-5" have been listed herein, and "0-5" is simply a shortened representation of these numerical combinations.

[0032] In this invention, unless otherwise stated, “combination of” means a multi-component mixture of the elements, such as two, three, four, and up to the maximum possible multi-component mixture.

[0033] The “range” disclosed in this document takes the form of a lower limit and an upper limit. It can be one or more lower limits and one or more upper limits, respectively. A given range is defined by selecting a lower limit and an upper limit. The selected lower and upper limits define the boundaries of the particular range. All ranges that can be defined in this way are inclusive and composable; that is, any lower limit can be combined with any upper limit to form a range. For example, if ranges of 60–120 and 80–110 are listed for a specific parameter, it is also expected that ranges of 60–110 and 80–120 are also expected. Furthermore, if the minimum range values ​​are listed as 1 and 2, and if the maximum range values ​​are listed as 3, 4, and 5, then the following ranges are all expected: 1–3, 1–4, 1–5, 2–3, 2–4, and 2–5.

[0034] In this paper, unless otherwise stated, all reactions were carried out at room temperature and pressure.

[0035] In this document, unless otherwise stated, the reaction steps may be performed sequentially or not in sequence. For example, other steps may be included between reaction steps, and the order of the reaction steps may be interchanged. Preferably, the reaction methods described herein are performed sequentially.

[0036] This invention provides a method for preparing Sichuan pepper oil, the method comprising a microwave heating step, wherein Sichuan pepper raw materials, refined vegetable oil, and rice bran aqueous solution are mixed evenly, and then heated in a microwave device to obtain crude Sichuan pepper oil; wherein,

[0037] The mass ratio of Sichuan pepper raw material to refined vegetable oil is 1:(5-20), preferably 1:(8-15);

[0038] The mass ratio of the Sichuan pepper raw material to the rice bran aqueous solution is 1:(0.01-0.3), preferably 1:(0.01-0.2);

[0039] The microwave power in the microwave heating step is 600-1800W, preferably 900-1500W;

[0040] The microwave heating to the final temperature range is 90-160℃, preferably 95-150℃;

[0041] The turbidity of the rice bran aqueous solution is 580-6100 Ntu, preferably 1000-3000 Ntu.

[0042] In a preferred embodiment of the present invention, the Sichuan pepper raw material is the undersize obtained by crushing dried Sichuan pepper and passing it through a 10-50 mesh sieve.

[0043] In this invention, the dried Sichuan peppercorns are conventional; fresh Sichuan peppercorns can also be dried to produce dried Sichuan peppercorns, and there is no specific limitation. Those skilled in the art can directly deduce which types of dried Sichuan peppercorns can be used in this invention based on the description presented herein.

[0044] In this invention, the rice bran aqueous solution is prepared from defatted rice bran and pure water. The preparation method is as follows: the defatted rice bran is mixed with water and then stirred. After standing, the mixture is separated, and the upper layer is filtered to obtain the rice bran aqueous solution. Depending on the required turbidity of the rice bran aqueous solution, an appropriate amount of water can be added to dilute it.

[0045] In a preferred embodiment of the present invention, the method for preparing the rice bran aqueous solution includes: mixing defatted rice bran with water and then stirring, allowing it to stand and separating, and taking the upper layer liquid for filtration to obtain the rice bran aqueous solution; the mass ratio of defatted rice bran to water is 1:(1-10), preferably 1:(2-7).

[0046] In a preferred embodiment of the present invention, the method for preparing the rice bran aqueous solution includes: mixing defatted rice bran with water and then stirring, wherein the mass ratio of defatted rice bran to water is 1:(1-8), preferably 1:(2-7), separating after standing, and filtering the supernatant to obtain rice bran aqueous solution I; diluting the rice bran aqueous solution I with water to obtain rice bran aqueous solution, such that the turbidity of the rice bran aqueous solution is in the range of 580-6100 Ntu.

[0047] In this invention, the method of separating defatted rice bran after mixing with water, stirring, and letting it stand is conventional. It can be separated by long-term standing, plate and frame filtration, or centrifugation, without any specific limitations.

[0048] In a preferred embodiment of the present invention, the defatted rice bran has an oil content of less than 5%, preferably less than 2%.

[0049] In a preferred embodiment of the present invention, the stirring time after the defatted rice bran is mixed with water is 10-50 minutes, preferably 20-40 minutes.

[0050] In a preferred embodiment of the present invention, the ferulic acid content of the rice bran aqueous solution is 0.1-2 mg / kg, preferably 0.1-1.5 mg / kg.

[0051] In a preferred embodiment of the present invention, the refined vegetable oil is selected from rapeseed oil, sunflower oil, rice bran oil, soybean oil, coconut oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, peanut oil, flaxseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado kernel oil, and shea butter; preferably refined rapeseed oil or soybean oil and corn oil.

[0052] In a preferred embodiment of the present invention, the method further includes a post-processing step of cooling, centrifuging, and filtering the crude Sichuan pepper oil to obtain Sichuan pepper oil.

[0053] In another aspect, the present invention provides Sichuan pepper oil prepared by the method described in the present invention.

[0054] Another aspect of the present invention provides the application of rice bran aqueous solution in the preparation of Sichuan pepper oil, wherein the turbidity of the rice bran aqueous solution is 580-6100 Ntu, and the ferulic acid content of the rice bran aqueous solution is 0.1-1.5 mg / kg.

[0055] The present invention will now be described in detail with reference to the embodiments. These embodiments are for illustrative purposes only and do not limit the scope of the present invention.

[0056] Example

[0057] raw material

[0058] Hanyuan dried red peppercorns: commercially available

[0059] Fresh rice bran: purchased from Yihai (Taizhou) Grain and Oil Industry Co., Ltd.

[0060] Refined rapeseed oil: purchased from Shanghai Kerry Foods Co., Ltd.

[0061] Preparation of defatted rice bran: Fresh rice bran is wrapped in a filter paper tube and placed in a Soxhlet extractor. Hexane or petroleum ether is used as a solvent, and the mixture is heated and refluxed for 6 to 12 hours. After extraction, the rice bran is removed and left to evaporate the reagent overnight in a fume hood to obtain defatted rice bran.

[0062] Preparation of partially defatted rice bran: Add fresh rice bran to a beaker, pour in 1.5 to 2.0 times the sample mass of n-hexane or petroleum ether, let stand and stir at room temperature for 0 to 2 hours, filter out the rice bran after the process, and let it sit overnight in a fume hood to evaporate the reagents to obtain partially defatted rice bran.

[0063] Detection methods

[0064] The method for detecting the content of citric acid amide is ultraviolet spectrophotometry, referring to the DBS51 / 008-2019 standard.

[0065] Turbidity detection method: Leici WZS-185A turbidity meter.

[0066] Calculation of preparation time: After the pepper raw material is mixed with vegetable oil, it is placed in the equipment. The time when the heating is started is the start time, and the time when the temperature reaches the final temperature is the end time. The process time from start to end is the preparation time.

[0067] Ferulic acid detection method: high performance liquid chromatography, methanol-water-glacial acetic acid system.

[0068] Ferulic acid analytical standard: F103702 Ferulic acid, analytical standard, ≥99.5% (HPLC), purchased from Aladdin.

[0069] Preparation of rice bran aqueous solution

[0070] Weigh defatted rice bran (oil content less than 2%) and pure water separately, mix them in proportion, stir for 30 minutes (20-50℃), let stand, centrifuge, take the supernatant and filter to obtain rice bran aqueous solution I, and test its turbidity. According to the actual situation, add pure water to dilute to the corresponding concentration so that the turbidity of the rice bran aqueous solution reaches the range in Table 1 below.

[0071] Table 1. Preparation and turbidity of rice bran aqueous solution (defatted rice bran: oil content <2.0%)

[0072]

[0073]

[0074] Weigh fresh rice bran (oil content greater than 15%) and pure water separately, mix them in proportion, stir for 30 minutes (20-50℃), let stand, centrifuge, take the upper liquid and filter to obtain rice bran aqueous solution I, and test its turbidity. According to the actual situation, add pure water to dilute to the corresponding concentration so that the turbidity of the rice bran aqueous solution reaches the range in Table 2 below.

[0075] Table 2. Preparation and turbidity of rice bran aqueous solution (fresh rice bran: oil content >15%)

[0076]

[0077] Weigh out partially defatted rice bran (oil content 4.2%) and pure water respectively, mix them in proportion (20-50℃) and stir for 30 minutes. After standing, centrifuge, take the supernatant and filter to obtain rice bran aqueous solution I, and test its turbidity. Add pure water to dilute to the corresponding concentration according to the actual situation so that the turbidity of the rice bran aqueous solution reaches the range in Table 3 below.

[0078] Table 3. Preparation and turbidity of rice bran aqueous solution (incompletely defatted rice bran: oil content 4.2%)

[0079]

[0080]

[0081] Preparation of Sichuan pepper oil

[0082] After pulverizing dried Sichuan peppercorns using a Chinese herbal medicine pulverizer and passing them through a 20-30 mesh sieve, weigh out the raw Sichuan peppercorns and refined vegetable oil separately at a ratio of 1:10. Add a certain proportion of rice bran aqueous solution to the weighed raw Sichuan peppercorns according to the weight of the raw Sichuan peppercorns and mix well. Then add the weighed vegetable oil and stir appropriately. Place the mixture in a microwave device and microwave it to a certain temperature at a certain power. Remove the mixture immediately, cool it, centrifuge it, and filter it to obtain edible Sichuan peppercorn oil.

[0083] Examples 1-10

[0084] According to the above method for preparing Sichuan pepper oil, the refined vegetable oil is rapeseed oil. The turbidity and amount of rice bran aqueous solution added in Examples 1-10 are different, as are the microwave power and final temperature during the microwave heating process, as detailed in Table 4.

[0085] Example 11

[0086] According to the above method for preparing Sichuan pepper oil, the refined vegetable oil is corn oil. The turbidity and amount of rice bran aqueous solution added in Example 11 are different, as are the microwave power and final temperature during the microwave heating process, as detailed in Table 4.

[0087] Example 12

[0088] According to the above method for preparing Sichuan pepper oil, the refined vegetable oil is soybean oil. The turbidity and amount of rice bran aqueous solution added in Example 12 are different, as are the microwave power and final temperature during the microwave heating process, as detailed in Table 4.

[0089] Comparative Examples 13-15

[0090] According to the above method for preparing Sichuan pepper oil, the refined vegetable oil is rapeseed oil. The added rice bran aqueous solution is replaced with an aqueous solution of ferulic acid standard (the ferulic acid standard is obtained by stirring deionized water at 40-70°C until completely dissolved). The microwave power and final temperature during the microwave heating process are also different, as detailed in Table 4.

[0091] Comparative Examples 1-2

[0092] According to the above method for preparing Sichuan pepper oil, the refined vegetable oil is rapeseed oil. The rice bran aqueous solution added in Comparative Examples 1-2 is prepared from fresh rice bran (oil content greater than 15%) and water. The microwave heating conditions are detailed in Table 4.

[0093] Comparative Examples 3-6

[0094] According to the above method for preparing Sichuan pepper oil, the refined vegetable oil is rapeseed oil. The turbidity and amount of rice bran aqueous solution (prepared from defatted rice bran and water) added in Comparative Examples 3-6 are different, as are the microwave power and final temperature during the microwave heating process. See Table 4 for details.

[0095] Comparative Examples 7-8

[0096] According to the above method for preparing Sichuan pepper oil, the refined vegetable oil is rapeseed oil. In Comparative Examples 7-8, pure water was used instead of rice bran aqueous solution, and the microwave power and final temperature during the microwave heating process are different, as detailed in Table 4.

[0097] Comparative Example 9

[0098] To prepare Sichuan pepper oil using the boiling method, dry Sichuan peppercorns are pulverized using a traditional Chinese medicine pulverizer and passed through a 20-30 mesh sieve. The pulverized peppercorns are then placed in a container, and the raw materials, plant extracts, and refined rapeseed oil are weighed out separately at a ratio of 1:10. The weighed refined rapeseed oil and raw Sichuan peppercorns are mixed evenly and placed on a heating plate. The mixture is heated to 95-100℃, kept warm, and stirred for 40-50 minutes. After cooling, centrifugation, and filtration, edible Sichuan pepper oil is obtained.

[0099] Comparative Example 10

[0100] To prepare Sichuan pepper oil using the oil-pouring method, dried Sichuan peppercorns are pulverized using a traditional Chinese medicine pulverizer and passed through a 20-30 mesh sieve. The pulverized peppercorns are then placed in a container. The raw peppercorns, vegetable oil, and refined rapeseed oil are weighed out separately at a ratio of 1:10. The weighed refined vegetable oil is heated to 190°C and then poured over the weighed raw peppercorns. The mixture is stirred for 10-20 minutes, then cooled, centrifuged, and filtered to obtain edible Sichuan pepper oil.

[0101] Comparative Example 11

[0102] Referring to the process for preparing Sichuan pepper oil in patent CN 110452771 A, dried Sichuan pepper is pulverized using a traditional Chinese medicine pulverizer and passed through a 20-30 mesh sieve. The raw Sichuan pepper and refined rapeseed oil are weighed out at a ratio of 1:10, mixed well, and then placed in a microwave device. Referring to the process parameters in the aforementioned patent, the process is performed at a power of 900W for 15 minutes. After cooling, centrifugation, and filtration, edible Sichuan pepper oil is obtained.

[0103] Comparative Example 12

[0104] According to the reference "Research on Microwave Extraction Technology of Sichuan Pepper Oil", dried Sichuan pepper was crushed using a Chinese herbal medicine pulverizer and passed through a 20-30 mesh sieve. The raw Sichuan pepper and refined rapeseed oil were weighed out at a ratio of 1:10, mixed well, and then placed in a microwave device. Following the process parameters in the above reference, the power was 600W for 10 minutes. After cooling, centrifugation, and filtration, edible Sichuan pepper oil was obtained.

[0105] Table 4. Preparation process conditions, time consumption, and pepperamide content of Sichuan pepper oil in Examples 1-12 and Comparative Examples 1-17

[0106]

[0107]

[0108] Results analysis:

[0109] The pepper oil prepared in Examples 1-12 showed a significantly higher content of pepperamide compared to the fresh pepper oil prepared in Comparative Examples 1-12, and the preparation process was shorter. Examples 1-6 and Comparative Examples 8-9 used the same base oil (peroxide value PV of 0.68 mmol / Kg). The pepper oil prepared in Examples 1-6 had a peroxide value PV in the range of 1.69-1.89 mmol / Kg, while the pepper oil prepared in Comparative Example 9 using high-temperature oil rinsing had a peroxide value PV of 2.84 mmol / Kg, and the pepper oil prepared in Comparative Example 8 using a boiling method had a peroxide value PV of 2.21 mmol / Kg. This demonstrates that the preparation method of the present invention avoids the negative effects of prolonged boiling and high-temperature oil rinsing in traditional processes.

[0110] Comparative Examples 13-15 used ferulic acid aqueous solution instead of rice bran aqueous solution to prepare Sichuan pepper oil. Compared with Comparative Examples 1-8 and 11-12, the content of salinomycin in the Sichuan pepper oil was significantly increased. Compared with Examples 3-4 and 9-10, the Sichuan pepper oil prepared in Comparative Examples 13-15 had a slightly lower salinomycin content under basically the same conditions, indicating that ferulic acid in rice bran aqueous solution has a certain effect on increasing salinomycin content, but the synergistic effect of multiple components in rice bran aqueous solution on increasing salinomycin content is more obvious.

[0111] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of the substantive technical content of the present invention. The substantive technical content of the present invention is broadly defined within the scope of the claims. Any technical entity or method completed by others that is completely identical to or an equivalent modification of the claims is considered to be covered within the scope of the claims.

[0112] All documents mentioned in this invention are incorporated herein by reference as if each document were individually incorporated by reference. Furthermore, it should be understood that after reading the foregoing description of this invention, those skilled in the art can make various alterations or modifications to this invention, and these equivalent forms also fall within the scope defined by the appended claims.

Claims

1. A method for preparing Sichuan pepper oil, the method comprising a microwave heating step, wherein Sichuan pepper raw materials, refined vegetable oil, and rice bran aqueous solution are mixed evenly, and then heated in a microwave device to obtain crude Sichuan pepper oil; wherein, The mass ratio of the Sichuan pepper raw material to the refined vegetable oil is 1:(5-20); The mass ratio of the Sichuan pepper raw material to the rice bran aqueous solution is 1:(0.01-0.3); The microwave power in the microwave heating step is 900-1500W; The microwave heating reaches a final temperature range of 95-155℃. The turbidity of the rice bran aqueous solution is 580-6100 Ntu; The ferulic acid content of the rice bran aqueous solution is 0.1-1.5 mg / kg.

2. The method as described in claim 1, characterized in that, The mass ratio of the Sichuan pepper raw material to the refined vegetable oil is 1:(8-15).

3. The method as described in claim 1, characterized in that, The mass ratio of the Sichuan pepper raw material to the rice bran aqueous solution is 1:(0.01-0.2).

4. The method as described in claim 1, characterized in that, The turbidity of the rice bran aqueous solution is 1000-3000 Ntu.

5. The method as described in claim 1, characterized in that, The Sichuan peppercorn raw material is the sieve residue obtained by crushing dried Sichuan peppercorns and passing them through a 10-50 mesh sieve.

6. The method as described in claim 1, characterized in that, The method for preparing the rice bran aqueous solution includes: mixing defatted rice bran with water and then stirring, allowing it to stand and separating, and filtering the supernatant to obtain the rice bran aqueous solution; the mass ratio of defatted rice bran to water is 1:(1-10).

7. The method as described in claim 6, characterized in that, The mass ratio of defatted rice bran to water is 1:(2-7).

8. The method as described in claim 1, characterized in that, The method for preparing the rice bran aqueous solution includes: mixing defatted rice bran with water and then stirring, wherein the mass ratio of defatted rice bran to water is 1:(1-8), separating after standing, and filtering the upper layer liquid to obtain rice bran aqueous solution I; diluting the rice bran aqueous solution I with water to obtain rice bran aqueous solution.

9. The method as described in claim 8, characterized in that, The mass ratio of defatted rice bran to water is 1:(2-7).

10. The method of claim 6 or 8, wherein the method comprises one or more of the following features: 1) The defatted rice bran has an oil content of less than 5%; 2) The stirring time after the defatted rice bran is mixed with water is 10-50 minutes.

11. The method as described in claim 10, characterized in that, The defatted rice bran has an oil content of less than 2%.

12. The method as described in claim 10, characterized in that, The defatted rice bran is mixed with water and stirred for 20-40 minutes.

13. The method as described in claim 1, characterized in that, The refined vegetable oils are selected from rapeseed oil, sunflower oil, rice bran oil, soybean oil, coconut oil, corn oil, olive oil, palm oil, palm kernel oil, palm stearin, peanut oil, flaxseed oil, safflower oil, cottonseed oil, mango kernel oil, avocado kernel oil, and shea butter.

14. The method as described in claim 13, characterized in that, The refined vegetable oil is selected from refined rapeseed oil, soybean oil, or corn oil.

15. The method as described in claim 1, characterized in that, The method also includes a post-processing step, in which the crude Sichuan pepper oil is cooled, centrifuged, and filtered to obtain Sichuan pepper oil.

16. Sichuan pepper oil prepared by any one of claims 1-15.

17. The application of rice bran aqueous solution in the preparation of Sichuan pepper oil, characterized in that, The turbidity of the rice bran aqueous solution is 580-6100 Ntu, and the ferulic acid content of the rice bran aqueous solution is 0.1-1.5 mg / kg.

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