CN103815054A - Fresh zanthoxylum oil and preparation method thereof - Google Patents
Fresh zanthoxylum oil and preparation method thereof Download PDFInfo
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- CN103815054A CN103815054A CN201410104637.5A CN201410104637A CN103815054A CN 103815054 A CN103815054 A CN 103815054A CN 201410104637 A CN201410104637 A CN 201410104637A CN 103815054 A CN103815054 A CN 103815054A
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- Prior art keywords
- oil
- fresh
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- zanthoxylum
- prickly ash
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- 241000949456 Zanthoxylum Species 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000003921 oil Substances 0.000 claims abstract description 83
- 239000000341 volatile oil Substances 0.000 claims abstract description 46
- 238000001914 filtration Methods 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000007670 refining Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 235000019198 oils Nutrition 0.000 claims description 58
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 38
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 23
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 15
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 11
- 238000005406 washing Methods 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 238000012805 post-processing Methods 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000009932 Zanthoxylum simulans Nutrition 0.000 claims description 3
- 235000007650 Aralia spinosa Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 241000612118 Samolus valerandi Species 0.000 claims description 2
- 244000294617 Zanthoxylum alatum Species 0.000 claims description 2
- 235000004417 Zanthoxylum alatum Nutrition 0.000 claims description 2
- 239000004576 sand Substances 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 238000012360 testing method Methods 0.000 abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 244000060924 Brassica campestris Species 0.000 abstract 4
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 4
- 238000002156 mixing Methods 0.000 abstract 2
- 238000002386 leaching Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 description 15
- NDVASEGYNIMXJL-UHFFFAOYSA-N sabinene Chemical compound C=C1CCC2(C(C)C)C1C2 NDVASEGYNIMXJL-UHFFFAOYSA-N 0.000 description 8
- HEVGGTGPGPKZHF-UHFFFAOYSA-N 1-(1,2-dimethyl-3-methylidenecyclopentyl)-4-methylbenzene Chemical compound CC1C(=C)CCC1(C)C1=CC=C(C)C=C1 HEVGGTGPGPKZHF-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 6
- 244000302909 Piper aduncum Species 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 150000002978 peroxides Chemical class 0.000 description 5
- NDVASEGYNIMXJL-NXEZZACHSA-N (+)-sabinene Natural products C=C1CC[C@@]2(C(C)C)[C@@H]1C2 NDVASEGYNIMXJL-NXEZZACHSA-N 0.000 description 4
- ZFMSMUAANRJZFM-UHFFFAOYSA-N Estragole Chemical compound COC1=CC=C(CC=C)C=C1 ZFMSMUAANRJZFM-UHFFFAOYSA-N 0.000 description 4
- WEEGYLXZBRQIMU-UHFFFAOYSA-N Eucalyptol Chemical compound C1CC2CCC1(C)OC2(C)C WEEGYLXZBRQIMU-UHFFFAOYSA-N 0.000 description 4
- HIGQPQRQIQDZMP-DHZHZOJOSA-N Neryl acetate Natural products CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 description 4
- KQAZVFVOEIRWHN-UHFFFAOYSA-N alpha-thujene Natural products CC1=CCC2(C(C)C)C1C2 KQAZVFVOEIRWHN-UHFFFAOYSA-N 0.000 description 4
- DOMJKIVDRZSIJN-UHFFFAOYSA-N kokusaginine Natural products COC12Cc3ncccc3CC1(OC)C=CO2 DOMJKIVDRZSIJN-UHFFFAOYSA-N 0.000 description 4
- IGGUPRCHHJZPBS-UHFFFAOYSA-N nonacosane Chemical compound CCCCCCCCCCCCCCCCCCCCCCCCCCCCC IGGUPRCHHJZPBS-UHFFFAOYSA-N 0.000 description 4
- XNGKCOFXDHYSGR-UHFFFAOYSA-N perillene Chemical compound CC(C)=CCCC=1C=COC=1 XNGKCOFXDHYSGR-UHFFFAOYSA-N 0.000 description 4
- 229930006696 sabinene Natural products 0.000 description 4
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 description 3
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 3
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 3
- YSTPAHQEHQSRJD-UHFFFAOYSA-N 3-Carvomenthenone Chemical compound CC(C)C1CCC(C)=CC1=O YSTPAHQEHQSRJD-UHFFFAOYSA-N 0.000 description 3
- WRYLYDPHFGVWKC-UHFFFAOYSA-N 4-terpineol Chemical compound CC(C)C1(O)CCC(C)=CC1 WRYLYDPHFGVWKC-UHFFFAOYSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KMPWYEUPVWOPIM-UHFFFAOYSA-N cinchonidine Natural products C1=CC=C2C(C(C3N4CCC(C(C4)C=C)C3)O)=CC=NC2=C1 KMPWYEUPVWOPIM-UHFFFAOYSA-N 0.000 description 3
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 description 3
- 229930007744 linalool Natural products 0.000 description 3
- 229930006968 piperitone Natural products 0.000 description 3
- WRHGORWNJGOVQY-KKUMJFAQSA-N (+)-gamma-cadinene Chemical compound C1CC(C)=C[C@H]2[C@H](C(C)C)CCC(=C)[C@@H]21 WRHGORWNJGOVQY-KKUMJFAQSA-N 0.000 description 2
- LFJQCDVYDGGFCH-JTQLQIEISA-N (+)-β-phellandrene Chemical compound CC(C)[C@@H]1CCC(=C)C=C1 LFJQCDVYDGGFCH-JTQLQIEISA-N 0.000 description 2
- LFJQCDVYDGGFCH-SNVBAGLBSA-N (+/-)-beta-Phellandrene Natural products CC(C)[C@H]1CCC(=C)C=C1 LFJQCDVYDGGFCH-SNVBAGLBSA-N 0.000 description 2
- GRWFGVWFFZKLTI-IUCAKERBSA-N (-)-α-pinene Chemical compound CC1=CC[C@@H]2C(C)(C)[C@H]1C2 GRWFGVWFFZKLTI-IUCAKERBSA-N 0.000 description 2
- CXENHBSYCFFKJS-VDQVFBMKSA-N (E,E)-alpha-farnesene Chemical compound CC(C)=CCC\C(C)=C\C\C=C(/C)C=C CXENHBSYCFFKJS-VDQVFBMKSA-N 0.000 description 2
- FAMPSKZZVDUYOS-UHFFFAOYSA-N 2,6,6,9-tetramethylcycloundeca-1,4,8-triene Chemical compound CC1=CCC(C)(C)C=CCC(C)=CCC1 FAMPSKZZVDUYOS-UHFFFAOYSA-N 0.000 description 2
- MKZIRHIVARSBHI-UHFFFAOYSA-N Clovene Natural products C1CCC2(C)CCC3C(C)(C)C=CC31C2 MKZIRHIVARSBHI-UHFFFAOYSA-N 0.000 description 2
- LJKPBWHZRNQEMO-UHFFFAOYSA-N Haplopine Chemical compound N1=C2C(OC)=C(O)C=CC2=C(OC)C2=C1OC=C2 LJKPBWHZRNQEMO-UHFFFAOYSA-N 0.000 description 2
- JBRXRVFXQIKPEA-UHFFFAOYSA-N Kokusaginine Chemical compound COC1=C2C=C(OC)C(OC)=CC2=NC2=C1C=CO2 JBRXRVFXQIKPEA-UHFFFAOYSA-N 0.000 description 2
- PDSNLYSELAIEBU-UHFFFAOYSA-N Longifolene Chemical compound C1CCC(C)(C)C2C3CCC2C1(C)C3=C PDSNLYSELAIEBU-UHFFFAOYSA-N 0.000 description 2
- ZPUKHRHPJKNORC-UHFFFAOYSA-N Longifolene Natural products CC1(C)CCCC2(C)C3CCC1(C3)C2=C ZPUKHRHPJKNORC-UHFFFAOYSA-N 0.000 description 2
- TWGHMXOYRUTQOL-UHFFFAOYSA-N O-Methylconfusameline Natural products COC1=C2C=COC2=NC2=CC(OC)=CC=C21 TWGHMXOYRUTQOL-UHFFFAOYSA-N 0.000 description 2
- SLSIBLKBHNKZTB-UHFFFAOYSA-N Skimmianine Chemical compound COC1=C2C=COC2=NC2=C(OC)C(OC)=CC=C21 SLSIBLKBHNKZTB-UHFFFAOYSA-N 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- IGODOXYLBBXFDW-UHFFFAOYSA-N alpha-Terpinyl acetate Chemical compound CC(=O)OC(C)(C)C1CCC(C)=CC1 IGODOXYLBBXFDW-UHFFFAOYSA-N 0.000 description 2
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 2
- LFJQCDVYDGGFCH-UHFFFAOYSA-N beta-phellandrene Natural products CC(C)C1CCC(=C)C=C1 LFJQCDVYDGGFCH-UHFFFAOYSA-N 0.000 description 2
- 229930006722 beta-pinene Natural products 0.000 description 2
- -1 carbon tetraene acid amides Chemical class 0.000 description 2
- YOCDGWMCBBMMGJ-UHFFFAOYSA-N delta-cadinene Natural products C1C=C(C)CC2C(C(C)C)CCC(=C)C21 YOCDGWMCBBMMGJ-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JBHJOURGKXURIW-UHFFFAOYSA-N gamma-cadinene Natural products CC(C)C1CCC(=C2CCC(=C)CC12)C JBHJOURGKXURIW-UHFFFAOYSA-N 0.000 description 2
- LIIALPBMIOVAHH-UHFFFAOYSA-N herniarin Chemical compound C1=CC(=O)OC2=CC(OC)=CC=C21 LIIALPBMIOVAHH-UHFFFAOYSA-N 0.000 description 2
- JHGVLAHJJNKSAW-UHFFFAOYSA-N herniarin Natural products C1CC(=O)OC2=CC(OC)=CC=C21 JHGVLAHJJNKSAW-UHFFFAOYSA-N 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- HIGQPQRQIQDZMP-FLIBITNWSA-N neryl acetate Chemical compound CC(C)=CCC\C(C)=C/COC(C)=O HIGQPQRQIQDZMP-FLIBITNWSA-N 0.000 description 2
- 239000011297 pine tar Substances 0.000 description 2
- 229940068124 pine tar Drugs 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- HCUSLQJBGQJQCB-UHFFFAOYSA-N schinifoline Natural products C1=CC=C2N(C)C(CCCCCCC)=CC(=O)C2=C1 HCUSLQJBGQJQCB-UHFFFAOYSA-N 0.000 description 2
- SACPYSHBQFRBLR-UHFFFAOYSA-N skimmianine Natural products COC1=C2C=COC2Nc3c(OC)c(OC)ccc13 SACPYSHBQFRBLR-UHFFFAOYSA-N 0.000 description 2
- YHQGMYUVUMAZJR-UHFFFAOYSA-N α-terpinene Chemical compound CC(C)C1=CC=C(C)CC1 YHQGMYUVUMAZJR-UHFFFAOYSA-N 0.000 description 2
- NPNUFJAVOOONJE-ZIAGYGMSSA-N β-(E)-Caryophyllene Chemical compound C1CC(C)=CCCC(=C)[C@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-ZIAGYGMSSA-N 0.000 description 2
- WTARULDDTDQWMU-UHFFFAOYSA-N β-pinene Chemical compound C1C2C(C)(C)C1CCC2=C WTARULDDTDQWMU-UHFFFAOYSA-N 0.000 description 2
- PQDRXUSSKFWCFA-SOFGYWHQSA-N (6e)-8-methyl-5-propan-2-ylnona-6,8-dien-2-one Chemical compound CC(=O)CCC(C(C)C)\C=C\C(C)=C PQDRXUSSKFWCFA-SOFGYWHQSA-N 0.000 description 1
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 description 1
- WWRCMNKATXZARA-UHFFFAOYSA-N 1-Isopropyl-2-methylbenzene Chemical compound CC(C)C1=CC=CC=C1C WWRCMNKATXZARA-UHFFFAOYSA-N 0.000 description 1
- WRYLYDPHFGVWKC-SNVBAGLBSA-N 4-Terpineol Natural products CC(C)[C@]1(O)CCC(C)=CC1 WRYLYDPHFGVWKC-SNVBAGLBSA-N 0.000 description 1
- TUOLDFJUPALSSH-BKJYBGOFSA-N C(C)(C)/C(=C/C=O)/CCC(C)=O.C(C)(C)/C(=C/C=O)/CCC(C)=O Chemical compound C(C)(C)/C(=C/C=O)/CCC(C)=O.C(C)(C)/C(=C/C=O)/CCC(C)=O TUOLDFJUPALSSH-BKJYBGOFSA-N 0.000 description 1
- GAEQJHIQXGJUAD-UHFFFAOYSA-N C1CC2CCC1(C)OC2(C)C.C1CC2CCC1(C)OC2(C)C Chemical compound C1CC2CCC1(C)OC2(C)C.C1CC2CCC1(C)OC2(C)C GAEQJHIQXGJUAD-UHFFFAOYSA-N 0.000 description 1
- DMIAQBNIJPLVMT-UHFFFAOYSA-N CC1(C)C2CCCC3CCC(=C)C3C12.CC1(C)C2CCCC3CCC(=C)C3C12 Chemical compound CC1(C)C2CCCC3CCC(=C)C3C12.CC1(C)C2CCCC3CCC(=C)C3C12 DMIAQBNIJPLVMT-UHFFFAOYSA-N 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- KOFVUVJGUULEKJ-UHFFFAOYSA-N Schinifoline + Natural products COC1=C(C=CC(=C)C)C(=O)Nc2ccccc12 KOFVUVJGUULEKJ-UHFFFAOYSA-N 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 241000032846 Zanthoxylum bungeanum Species 0.000 description 1
- CGDNTCPMNAKDJB-MUBDFRAASA-N [C@@H]12CC(C)=CC[C@H]1C(C)=CC[C@H]2C(C)C.[C@@H]21CC(C)=CC[C@H]2C(C)=CC[C@H]1C(C)C Chemical compound [C@@H]12CC(C)=CC[C@H]1C(C)=CC[C@H]2C(C)C.[C@@H]21CC(C)=CC[C@H]2C(C)=CC[C@H]1C(C)C CGDNTCPMNAKDJB-MUBDFRAASA-N 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- NPNUFJAVOOONJE-UHFFFAOYSA-N beta-cariophyllene Natural products C1CC(C)=CCCC(=C)C2CC(C)(C)C21 NPNUFJAVOOONJE-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- BXWQUXUDAGDUOS-UHFFFAOYSA-N gamma-humulene Natural products CC1=CCCC(C)(C)C=CC(=C)CCC1 BXWQUXUDAGDUOS-UHFFFAOYSA-N 0.000 description 1
- QBNFBHXQESNSNP-UHFFFAOYSA-N humulene Natural products CC1=CC=CC(C)(C)CC=C(/C)CCC1 QBNFBHXQESNSNP-UHFFFAOYSA-N 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000002098 nerolidol derivatives Chemical class 0.000 description 1
- JRZJOMJEPLMPRA-UHFFFAOYSA-N olefin Natural products CCCCCCCC=C JRZJOMJEPLMPRA-UHFFFAOYSA-N 0.000 description 1
- HFPZCAJZSCWRBC-UHFFFAOYSA-N p-cymene Chemical compound CC(C)C1=CC=C(C)C=C1 HFPZCAJZSCWRBC-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- KOFVUVJGUULEKJ-CMDGGOBGSA-N schinifoline Chemical compound C1=CC=C2C(OC)=C(\C=C\C(C)=C)C(=O)NC2=C1 KOFVUVJGUULEKJ-CMDGGOBGSA-N 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- JWJVZCNJVZZHMP-UHFFFAOYSA-N tert-butylbenzene Chemical compound CC(C)(C)C1=CC=CC=C1.CC(C)(C)C1=CC=CC=C1 JWJVZCNJVZZHMP-UHFFFAOYSA-N 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- RBNWAMSGVWEHFP-UHFFFAOYSA-N trans-p-Menthane-1,8-diol Chemical compound CC(C)(O)C1CCC(C)(O)CC1 RBNWAMSGVWEHFP-UHFFFAOYSA-N 0.000 description 1
- SFEOKXHPFMOVRM-BQYQJAHWSA-N γ-ionone Chemical compound CC(=O)\C=C\C1C(=C)CCCC1(C)C SFEOKXHPFMOVRM-BQYQJAHWSA-N 0.000 description 1
Landscapes
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a fresh zanthoxylum oil and a preparation method of the fresh zanthoxylum oil. The fresh zanthoxylum oil takes fresh zanthoxylum and colza oil as raw materials; the fresh zanthoxylum oil is formed by extract mixed oil and volatile oil at the temperature of 100-120 DEG C, and the weight ratio between the fresh zanthoxylum and the colza oil is 1: (2-5). The preparation method comprises the steps of pretreatment, preparation and aftertreatment, and concretely comprises the steps of sorting the zanthoxylum, leaching, and draining off for later use; refining the colza oil for 15-30min for later use, wherein the temperature is controlled within the range from 80 to 120 DEG C; pouring the colza oil with the temperature of 80-120 DEG C onto the fresh zanthoxylum according to the proportion, collecting volatile oil and water vapor, cooling, and carrying out oil-water separation to obtain the volatile oil; filtering the rest mixture to obtain the extract mixed oil; feeding the volatile oil into the extract mixed oil and blending to obtain the target product; split charging, testing and putting into storage. Low-temperature oil refining is adopted, the volatile oil is obtained by pouring oil onto the fresh zanthoxylum at the specific temperature, and the fresh zanthoxylum oil is obtained by blending; the pure flavor of the fresh zanthoxylum is guaranteed, and the quality of the fresh zanthoxylum oil is improved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of fresh zanthoxylum oil and preparation method thereof.
Background technology
Chinese prickly ash (formal name used at school: Zanthoxylum bungeanum Maxim.), another name: Luen, large green pepper, long and thin hot pepper, another name for Sichuan Province green pepper, pericarpium zanthoxyli or Chinese pepper, be Rutaceae, Zanthoxylum machaka or dungarunga, can isolated planting can protect again thorn hedge.Its pericarp can be used as flavoring, and can extract aromatic oil, can be used as medicine again, and seed edible, again can processing and fabricating soap.Chinese prickly ash can be except the stink smell of various meats; Promote salivary secretion, increase appetite; Distend the blood vessels, thereby play the effect reducing blood pressure.Population all can eat, pregnant woman, fire excess from yin deficiency person's diet.Fruit is rounded, mung bean size, and its crust is a kind of conventional perfumes.When fruit maturation, redness or aubergine pericarp are red green pepper, and seed, in green pepper order, is all Chinese medicine, and family commonly uses flavouring, is more common in the hillside fields of 2500 meters of height above sea level, also has plantation.Drought-enduring, happiness sunlight, plant more various places.
The main body of oil of volatilizing in Chinese prickly ash pericarp is that citrene (limonene) accounts for 25.10% of total oil mass, 1, 8-Cineole (1, 8-cineole) account for 21.79%, laurene (myrcene) accounts for 11.99 %, also containing a-and nopinene (pinene), sabinene (sabinene), β-phellandrene (β-phellandrene), β-ocimenum-X(β-oximene-X), cymol (P-cymene), a-terpinene (a-terpinene), perillene (perillene), linalool (l8inalool), 4-pine tar olefin(e) acid (ter-pinen-4-ol), estragole (estragole), a-terpinol (a-terpineol), transcaryophyllene (trans-caryophllene), the liquor-saturated ester of acetic acid pine tar (terpinyl acetate), Humuleno (humulene), neryl acetate (neryl acetate), β-cadinene (β-cadinene), acetic acid Geraniol ester (geranyl acetate), nerolidol isomers (neroklidol isomer) etc.Pericarp is also containing kokusaginine (kokusaginine), skimmianine (skimmianine), single leaf rue product alkali (haplopine), 2 '-hydroxy-n-isobutyl group (2E, 6E, 8E, 10E)-ten two carbon tetraene acid amides (2 '-hydroxy-N-isobutyl-(2E, 6E, 8E, 10E)-dodecatatraenamide), green pepper alkali (schinifoline) is exactly N-methyl-2-heptyl-4-quinolinone (N-methyl-2-heptyl-4-guinoli-none), herniarin (herniarin), nonacosane (n-nonacosane).
What in the volatile oil of Pericarpium Zanthoxyli fruit, content was maximum is 4-terpinenol, account for 13.46%, also have piperitone (piperitone) to account for 10.64 %, linalool accounts for 9.10%, sabinene accounts for 9.7%, and citrene accounts for 7.30%, and o-P-cymene (o-cymene) accounts for 7.00%, laurene accounts for 3.00% and a-and nopinene, a-terpinol etc.
In the volatile oil of wild pepper seed, principal component is that linalool accounts for 18.5%, next be laurene account for 10.2% and tert-butyl benzene (tert-butylbenzene) account for 11.8%, also has sabinene, a-firpene, citrene, 1, 3, 3-trimethyl-2-oxabicyclo (2.2.2) octane (1, 3, 3-trimethyl-2-oxabicyclo(2.2.2) octane), terpinol, piperitone, (E)-3-isopropyl-6-oxo-2-heptenal ((E)-3-isopropyl-6-oxo-2-heptenal), (E)-8-methyl-5-isopropyl-6, 8-nonadiene-2-ketone ((E)-8-methyl-5isopropyl-6, 8-nonadiene-2-one), 4-(2, 2-dimethyl-6-methylene cyclohexyl)-3-butene-2-one [4-(2, 2-dimethyl-6-methylenecyclohexyl)-3-buten-2-one), a-hydroxyl-4, 6-dimethoxy-acetophenone (a-hydroxy-4, 6-dimethoxyacetophenone), 1, 1-dimethyl-4, 4-diallyl-5-oxo-2-cyclic ethylene (1, 1-dimethyl-4, 4-diallyl-5-oxocyclohex-2-one), β-gurjunene (β-gurjunene), longifolene (longifolene), a-farnesene (a-farnesene), γ-cadinene (γ-cadinene), clovene (clovene).
Along with social development, the raising of people's living standard, food hygiene, safety are more and more taken seriously, particularly have higher requirement for the quality of flavored oils, at present, the making of Zanthoxylum essential oil is all to prepare under higher temperature, has lost most volatile oil, greatly affect the pure local flavor of Zanthoxylum essential oil, and at high temperature also can produce some harmful materials.Therefore, developing a kind of Zanthoxylum essential oil preparation method that can address the above problem is very important.
Summary of the invention
The first object of the present invention is to provide a kind of fresh zanthoxylum oil; The second object is to provide the preparation method of described fresh zanthoxylum oil.
The first object of the present invention is achieved in that take fresh Chinese prickly ash and rapeseed oil as raw material, extract mixed oil liquid and the volatile oil composition of fresh Chinese prickly ash in 100 ~ 120 ℃ of oil temperatures, and described fresh Chinese prickly ash and rapeseed oil weight ratio are 1:2 ~ 5.
The second object of the present invention is achieved in that and comprises pre-treatment, preparation, post-processing step, specifically comprises:
A, pre-treatment: by fresh Chinese prickly ash sort, drip washing, drain for subsequent use; Rapeseed oil is controlled at 80 ~ 120 ℃, to refine 15 ~ 30min for subsequent use;
B, preparation: remain on 100 ~ 120 ℃ of rapeseed oils under condition by proportioning by temperature fresh Chinese prickly ash is drenched to oil, collect volatile oil and steam, cooling rear water-oil separating obtains volatile oil; Remaining mixture obtains extract mixed oil liquid after filtering;
C, post processing: volatile oil is added in extract mixed oil liquid and allocates and obtain object, through packing, check, warehouse-in.
The present invention adopts low temperature oil refining, and fresh pepper is drenched oilyly to obtain volatile oil under specified temp, more in proportion volatile oil and extract mixed oil liquid is allocated and is obtained, and has both guaranteed the pure local flavor of fresh pepper, has improved again the quality of fresh zanthoxylum oil.
Accompanying drawing explanation
Fig. 1 is process flow diagram of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing, the present invention is further illustrated, but never in any form the present invention is limited, and any conversion or the replacement done based on training centre of the present invention, all belong to protection scope of the present invention.
Fresh zanthoxylum oil of the present invention, is take fresh Chinese prickly ash and rapeseed oil as raw material, extract mixed oil liquid and the volatile oil composition of fresh Chinese prickly ash in 100 ~ 120 ℃ of oil temperatures, and described fresh Chinese prickly ash and rapeseed oil weight ratio are 1:5 ~ 15.
Described Chinese prickly ash is the one in Zanthoxylum simulans, large golden flower green pepper, zanthoxylum armatum, pericarpium zanthoxyli schinifolii, clovershrub, large hot red pepper, little hot red pepper, white sand green pepper, beans green pepper; Preferably pericarpium zanthoxyli schinifolii.
Described fresh Chinese prickly ash and rapeseed oil weight ratio are 1:10.
The preparation method of fresh zanthoxylum oil of the present invention, comprises pre-treatment, preparation, post-processing step, specifically comprises:
A, pre-treatment: by fresh Chinese prickly ash sort, drip washing, drain for subsequent use; Rapeseed oil is controlled at 80 ~ 120 ℃, to refine 15 ~ 30min for subsequent use;
B, preparation: remain on 100 ~ 120 ℃ of rapeseed oils under condition by proportioning by temperature fresh Chinese prickly ash is drenched to oil, collect volatile oil and steam, cooling rear water-oil separating obtains volatile oil; Remaining mixture obtains extract mixed oil liquid after filtering;
C, post processing: volatile oil is added in extract mixed oil liquid and allocates and obtain object, through packing, check, warehouse-in.
Sorting described in A step is with winnowing machine decontamination (bunge pricklyash leaf, Chinese prickly ash base of fruit).
Refining temperature described in A step is 110 ~ 120 ℃.
Pouring oil described in B step be the oil of having refined taken out drenched in the Seal Oil that installs fresh pepper is complained and quarrel loudly (deep fryer be can heat and control temperature, coarse filtration carries out at this pot bottom).
Water-oil separating described in B step is to adopt gravitational separation process or filtration method.
Filtration described in B step is first to carry out carrying out coarse filtration in deep fryer bottom, after cooling 0.4 ~ 0.6h, again filters.
Allotment described in C step is that volatile oil is mixed and mixed well by weight 1:50 ~ 150 with extract mixed oil liquid.
The present invention is by fresh pepper sorting (removal of impurities), drip washing (dust), drains (Chinese prickly ash outer surface is without water droplet), oil refining (the raw edible vegetable oil taste 120 of nothing is spent), drenches oil (the lower edible vegetable oil of 115 degree pouring, half an hour is spent in insulation 80, and in airtight, carry out, steam and volatile oil reclaim).One step is filtered oil to add cooling tank airtight cooling 0.5 hour in deep fryer bottom, then suction oil storage tank, filters allotment (adding the volatile oil of retrieving), bottling, check, warehouse-in, the sale of dispatching from the factory at Rose Box.Two steps are that steam and the volatile oil retrieved are carried out to water cooling, cooling liquids recovery, carry out profit natural separation, and volatile oil is installed and does allotment use, and water is discharged.
In following examples, examination criteria is foundation: Q/LXH 0006 S-2011.
Embodiment 1
Fresh Chinese prickly ash 10Kg is sorted, drip washing, drains for subsequent usely, 20Kg rapeseed oil is controlled at 80 ℃, to refine 30min for subsequent use; Remain on 100 ~ 120 ℃ of rapeseed oils under condition by temperature fresh Chinese prickly ash is drenched to oil, collect volatile oil and steam, cooling rear water-oil separating obtains volatile oil 0. 3Kg; Remaining mixture obtains extract mixed oil liquid 20.2Kg after filtering; Volatile oil 0. 3Kg is added in extract mixed oil liquid 50Kg and allocates and obtain object, through packing, check, warehouse-in; After testing, its result is: organoleptic detection: 1 color and luster: have the due color and luster of this product, gloss is glossy, and color and luster is basically identical.2 flavours and smell: there is the due flavour of this product and smell, free from extraneous odour.Moisture 0.4%, acid value 1.6mg/g, peroxide value 0.02mg/kg.
Embodiment 2
Fresh Chinese prickly ash 10Kg is sorted, drip washing, drains for subsequent usely, 50Kg rapeseed oil is controlled at 120 ℃, to refine 15min for subsequent use; Remain on 120 ℃ of rapeseed oils under condition by temperature fresh Chinese prickly ash is drenched to oil, collect volatile oil and steam, cooling rear water-oil separating obtains volatile oil 0.5Kg; Remaining mixture obtains extract mixed oil liquid 52.5Kg after filtering; Volatile oil 0.5Kg is added in extract mixed oil liquid 70Kg and allocates and obtain object, through packing, check, warehouse-in; After testing, its result is: organoleptic detection: 1 color and luster: have the due color and luster of this product, gloss is glossy, and color and luster is basically identical.2 flavours and smell: there is the due flavour of this product and smell, free from extraneous odour.Moisture 0.4%, acid value 1.6mg/g, peroxide value 0.02mg/kg.
Embodiment 3
Fresh Chinese prickly ash 10Kg is sorted, drip washing, drains for subsequent usely, 20Kg rapeseed oil is controlled at 80 ℃, to refine 30min for subsequent use; Remain on 100 ~ 120 ℃ of rapeseed oils under condition by temperature fresh Chinese prickly ash is drenched to oil, collect volatile oil and steam, cooling rear water-oil separating obtains volatile oil 0.2 Kg; Remaining mixture is cooled to 30 ℃ and again after filtration, obtains extract mixed oil liquid 20.6Kg after coarse filtration; Volatile oil 0.2Kg is added in extract mixed oil liquid 20.6Kg and allocates and obtain object, through packing, check, warehouse-in; After testing, its result is: organoleptic detection: 1 color and luster: have the due color and luster of this product, gloss is glossy, and color and luster is basically identical.2 flavours and smell: there is the due flavour of this product and smell, free from extraneous odour.Moisture 0.4%, acid value 1.6mg/g, peroxide value 0.02mg/kg.
Embodiment 4
Fresh Chinese prickly ash 10Kg is sorted, drip washing, drains for subsequent usely, 50Kg rapeseed oil is controlled at 80 ~ 120 ℃, to refine 15 ~ 30min for subsequent use; Remain on 100 ~ 120 ℃ of rapeseed oils under condition by temperature fresh Chinese prickly ash is drenched to oil, collect volatile oil and steam, cooling rear water-oil separating obtains volatile oil 0.5Kg; Remaining mixture obtains extract mixed oil liquid 50Kg after filtering; Volatile oil 0.5Kg is added in extract mixed oil liquid 70Kg and allocates and obtain object, through packing, check, warehouse-in; After testing, its result is: organoleptic detection: 1 color and luster: have the due color and luster of this product, gloss is glossy, and color and luster is basically identical.2 flavours and smell: there is the due flavour of this product and smell, free from extraneous odour.Moisture 0.4%, acid value 1.6mg/g, peroxide value 0.02mg/kg.
Embodiment 5
Fresh Chinese prickly ash 10Kg is sorted, drip washing, drains for subsequent usely, 20Kg rapeseed oil is controlled at 80 ~ 120 ℃, to refine 15 ~ 30min for subsequent use; Remain on 100 ~ 120 ℃ of rapeseed oils under condition by temperature fresh Chinese prickly ash is drenched to oil, collect volatile oil and steam, cooling rear water-oil separating obtains volatile oil 0.1 Kg; Remaining mixture obtains extract mixed oil liquid 20.7Kg after filtering; Volatile oil 0.1Kg is added in extract mixed oil liquid 51Kg and allocates and obtain object, through packing, check, warehouse-in; After testing, its result is: organoleptic detection, 1 color and luster: have the due color and luster of this product, gloss is glossy, and color and luster is basically identical.Flavour and smell: there is the due flavour of this product and smell, free from extraneous odour.Moisture 0.4%, acid value 1.6mg/g, peroxide value 0.02mg/kg.
Claims (10)
1. a fresh zanthoxylum oil, it is characterized in that take fresh Chinese prickly ash and rapeseed oil as raw material, extract mixed oil liquid and the volatile oil composition of fresh Chinese prickly ash in 100 ~ 120 ℃ of oil temperatures, and described fresh Chinese prickly ash and rapeseed oil weight ratio are 1:2 ~ 5.
2. fresh zanthoxylum oil according to claim 1, is characterized in that described Chinese prickly ash is the one in Zanthoxylum simulans, large golden flower green pepper, zanthoxylum armatum, pericarpium zanthoxyli schinifolii, clovershrub, large hot red pepper, little hot red pepper, white sand green pepper, beans green pepper.
3. fresh zanthoxylum oil according to claim 1, is characterized in that described fresh Chinese prickly ash and rapeseed oil weight ratio are 1:2 ~ 5.
4. a preparation method for fresh zanthoxylum oil described in claim 1, is characterized in that comprising pre-treatment, preparation, post-processing step, specifically comprises:
A, pre-treatment: by fresh Chinese prickly ash sort, drip washing, drain for subsequent use; Rapeseed oil is controlled at 80 ~ 120 ℃, to refine 15 ~ 30min for subsequent use;
B, preparation: remain on 100 ~ 120 ℃ of rapeseed oils under condition by proportioning by temperature fresh Chinese prickly ash is drenched to oil, collect volatile oil and steam, cooling rear water-oil separating obtains volatile oil; Remaining mixture obtains extract mixed oil liquid after filtering;
C, post processing: volatile oil is added in extract mixed oil liquid and allocates and obtain object, through packing, check, warehouse-in.
5. preparation method according to claim 4, is characterized in that the sorting described in A step is to remove bunge pricklyash leaf, Chinese prickly ash base of fruit with winnowing machine.
6. preparation method according to claim 4, is characterized in that the refining temperature described in A step is 110 ~ 120 ℃.
7. preparation method according to claim 4, is characterized in that the pouring oil described in B step is that the oil of having refined is taken out and drenched in the Seal Oil that installs fresh pepper is complained and quarrel loudly.
8. preparation method according to claim 4, is characterized in that the water-oil separating described in B step is to adopt gravitational separation process or filtration method.
9. preparation method according to claim 4, is characterized in that the filtration described in B step is first to carry out coarse filtration, after cooling 0.4 ~ 0.6h, again filters.
10. preparation method according to claim 4, is characterized in that the allotment described in C step is that volatile oil is mixed and mixed well by weight 1:50 ~ 150 with extract mixed oil liquid.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104782797A (en) * | 2015-04-29 | 2015-07-22 | 广西明华晟粮油科技有限公司 | Health sesame blending oil |
| CN105919012A (en) * | 2016-05-18 | 2016-09-07 | 鲁甸县鑫辉农特产品开发有限公司 | Chinese prickly ash paste and preparing method thereof |
| CN107183226A (en) * | 2017-05-31 | 2017-09-22 | 贞丰县顶罈椒业有限公司 | A kind of preparation method of high-quality Zanthoxylum essential oil |
| CN107927205A (en) * | 2017-11-29 | 2018-04-20 | 成都新润油脂有限责任公司 | A kind of green zanthoxylum oil production process |
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| CN104782797A (en) * | 2015-04-29 | 2015-07-22 | 广西明华晟粮油科技有限公司 | Health sesame blending oil |
| CN105919012A (en) * | 2016-05-18 | 2016-09-07 | 鲁甸县鑫辉农特产品开发有限公司 | Chinese prickly ash paste and preparing method thereof |
| CN107183226A (en) * | 2017-05-31 | 2017-09-22 | 贞丰县顶罈椒业有限公司 | A kind of preparation method of high-quality Zanthoxylum essential oil |
| CN107927205A (en) * | 2017-11-29 | 2018-04-20 | 成都新润油脂有限责任公司 | A kind of green zanthoxylum oil production process |
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| CN103815054B (en) | 2015-06-24 |
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