花椒精油提取工艺优化及其抗氧化性探究

Optimization of Extraction Process and Activity of Zanthoxylum bungeanum Essential Oil

利用水蒸气蒸馏法和精油产率对花椒精油进行提取及工艺优化,通过及铁还原能力实验评价花椒精油的抗氧化能力;结果最优提取工艺:粉碎粒度40目、液料比10 mL/g、提取时间3.0 h,精油产率为3.73%。花椒精油抗氧化性良好。

To extract essential oil from Zanthoxylum bungeanum by steam distillation, optimize the extraction process with the yield of essential oil as an index, and explore the antioxidant, The antioxidant capacity of Zanthoxylum bungeanum essential oil was evaluated by iron reducing ability experiment. Zanthoxylum bungeanum essential oil is a light yellow and green oily liquid with good fluidity and special smell. The optimal process is as follows: the particle size is 40 mesh, the liquid-solid ratio is 10 mL/g, and the extraction time is 3.0 h h. Under these conditions, the yield of essential oil is 3.73 %. Zanthoxylum bungeanum essential oil is a natural and effective preservative and antioxidant with good oxidation resistance.