摘要
采用超临界CO2萃取法分步提取九叶青花椒香气和麻味物质。以气相色谱-质谱联用仪对其化学成分进行检测,并用色谱峰面积归一化法确定各化学成分的相对含量。结果表明,低压萃取的花椒提取物得率为5.0%,检测到50种化学成分及其相对含量,未检测出多烯酰胺类物质;高压萃取的花椒提取物得率为2.0%,检测到13种化学成分及其相对含量,呈麻味的多烯酰胺类物质含量较高。
Two extracts were obtained from Zanthoxylum bungeanum by supercritical CO2 extraction method under low and high pressure conditions, respectively. Then their chemical components were detected by GC-MC, and their relative contents were analyzed by chromatographic peak area normalization method. The results showed that the yield of low pressure extraction is 5.0%, and there are 50 kinds of chemical components but no polyene amides in the extract; while the yield of high pressure extraction is 2.0%, and there are 13 kinds of chemical components in the extract and the content of polyene amides is higher.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第8期201-203,共3页
Food Science
基金
国家“863”计划项目(2005AA001260)
关键词
超临界CO2
花椒
分离
挥发油
山椒素
supercritical CO2
Zanthoxylum bungeanum
separation
volatile oil
sanshool