CN103947994A - 一种花椒提取物及其制备方法 - Google Patents
一种花椒提取物及其制备方法 Download PDFInfo
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- CN103947994A CN103947994A CN201410156730.0A CN201410156730A CN103947994A CN 103947994 A CN103947994 A CN 103947994A CN 201410156730 A CN201410156730 A CN 201410156730A CN 103947994 A CN103947994 A CN 103947994A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Edible Oils And Fats (AREA)
Abstract
本发明公开了一种花椒提取物及其制备方法，所述的花椒提取物是以新鲜花椒为原料，经原料筛选、前处理、提取、浓缩步骤制备得到，所述的花椒提取物中香气挥发油组分质量百分比为2~8%。所述的制备方法包括原料筛选、前处理、提取、浓缩步骤，具体包括选择椒粒大小均匀、无污渍、无污物附着和无杂质的花椒备用；将花椒进行淋洗、沥干备用，将植物油炼制备用；用前处理后的植物油对花椒进行循环淋油提取得到提取物；进行浓缩后得到目标物。本发明是以新鲜花椒为原料，以较低温度于密封容器中进行循环淋油提取，在保证提取物活性的前提下还尽可能的保留了花椒本身的挥发油成分，且本发明制备方法简单、操作简便、在保证提取物活性的同时降低了成本。
Description
技术领域
本发明属于食品生物提取技术领域，具体涉及一种花椒提取物及其制备方法。
背景技术
花椒（学名：Zanthoxylum bungeanum Maxim.），别名：檓、大椒、秦椒、蜀椒、川椒或山椒，为芸香科、花椒属落叶灌木或小乔木，可孤植又可作防护刺篱。其果皮可作为调味料，并可提取芳香油，又可入药，种子可食用，又可加工制作肥皂。花椒可除各种肉类的腥气；促进唾液分泌，增加食欲；使血管扩张，从而起到降低血压的作用。一般人群均能食用，孕妇，阴虚火旺者忌食。果实呈圆形，绿豆大小，其外皮是一种常用香料。果实成熟时红色或紫红色果皮叫椒红，种子叫椒目，都是中药材，家庭常用调味品，多见于海拔2500米的坡地，也有栽种。耐旱、喜阳光，各地多栽种。
花椒果皮中挥发油的主要成分为柠檬烯（limonene）占总油量的25.10%，1,8-桉叶素（1,8-cineole）占21.79%，月桂烯（myrcene）占11.99 %，还含a-和β-蒎烯（pinene），香桧烯（sabinene），β-水芹烯（β-phellandrene），β-罗勒烯-X（β-oximene-X），对-聚伞花素（P-cymene），a-松油烯（a-terpinene），紫苏烯（perillene），芳樟醇（l8inalool），4-松油烯酸（ter-pinen-4-ol），爱草脑（estragole），a-松油醇（a-terpineol），反式丁香烯（trans-caryophllene），乙酸松油醉酯（terpinyl acetate）、葎草烯（humulene），乙酸橙花醇酯（neryl acetate），β-荜澄茄烯（β-cadinene），乙酸牻牛儿醇酯（geranyl acetate），橙花叔醇异构体（neroklidol isomer）等。果皮还含香草木宁碱（kokusaginine），茵芋碱（skimmianine），单叶芸香品碱（haplopine），2′-羟基-N-异丁基（2E,6E,8E,10E）-十二碳四烯酰胺（2’-hydroxy-N-isobutyl-（2E,6E,8E,10E）-dodecatatraenamide），青椒碱（schinifoline）就是N-甲基-2-庚基-4-喹啉酮（N-methyl-2-heptyl-4-guinoli-none），脱肠草素（herniarin），二十九烷（n-nonacosane）。
花椒果实的挥发油中含量最多的是4-松油烯醇，占13.46%，还有辣薄荷酮（piperitone）占10.64 %，芳樟醇占9.10%，香桧烯占9.7%，柠檬烯占7.30%，邻-聚伞花素（o-cymene）占7.00%，月桂烯占3.00%以及a-和β-蒎烯，a-松油醇等。
花椒籽的挥发油中，主成分是芳樟醇占18.5%，其次是月桂烯占10.2%和叔丁基苯（tert-butylbenzene）占11.8%，还有香桧烯，a-蒎烯，柠檬烯，1,3,3-三甲基-2-氧杂双环（2.2.2）辛烷（1,3,3-trimethyl-2-oxabicyclo（2.2.2）octane），松油醇，辣薄荷酮、（E）-3-异丙基-6-氧代-2-庚烯醛（（E）-3-isopropyl-6-oxo-2-heptenal），（E）-8-甲基-5-异丙基-6，8-壬二烯-2-酮（（E）-8-methyl-5isopropyl-6,8-nonadiene-2-one），4-（2,2-二甲基-6-亚甲基环已基）-3-丁烯-2-酮[4-（2,2-dimethyl-6-methylenecyclohexyl）-3-buten-2-one），a-羟基-4,6-二甲氧基苯乙酮（a-hydroxy-4,6-dimethoxyacetophenone），1,1-二甲基-4,4-二烯丙基-5-氧代-2-环乙烯（1,1-dimethyl-4,4-diallyl-5-oxocyclohex-2-one），β-古芸烯（β-gurjunene），长叶烯（longifolene），a-金合欢烯（a-farnesene），γ-荜澄茄烯（γ-cadinene），丁香三环烯（clovene）。
目前，针对花椒提取的方法主要有水蒸汽蒸馏法、植物油浸提法、食用酒精提取法、无水乙醚提取法、超临界二氧化碳流体萃取法提取，上述方法大部分存在提取物中挥发油损失严重或者成本过高的问题。因此，开发一种能解决上述技术问题。
发明内容
本发明的第一目的在于提供一种花椒提取物；第二目的在于提供所述花椒提取物的制备方法。
本发明的第一目的是这样实现的，所述的花椒提取物是以新鲜花椒为原料，经原料筛选、前处理、提取、浓缩步骤制备得到，所述的花椒提取物中香气挥发油组分质量百分比为2~8%。
本发明的第二目的是这样实现的，包括原料筛选、前处理、提取、浓缩步骤，具体包括：
A、原料筛选；选择椒粒大小均匀、无污渍、无污物附着和无杂质的花椒备用；
B、前处理：将花椒进行淋洗、沥干备用，将植物油控制在100~150℃下炼制40~60min备用；
C、提取：用前处理后的植物油在温度100~150℃下对花椒进行循环淋油提取20~40min得到提取物；
D、浓缩：将提取物进行浓缩后得到目标物。
本发明是以新鲜花椒为原料，以较低温度于密封容器中进行循环淋油提取，在保证提取物活性的前提下还尽可能的保留了花椒本身的挥发油成分，且本发明制备方法简单、操作简便、在保证提取物活性的同时降低了成本。
附图说明
图1为本发明工艺流程示意图。
具体实施方式
下面结合附图对本发明作进一步的说明，但不以任何方式对本发明加以限制，基于本发明教导所作的任何变换或替换，均属于本发明的保护范围。
本发明所述的花椒提取物，是以新鲜花椒为原料，经原料筛选、前处理、提取、浓缩步骤制备得到，所述的花椒提取物中香气挥发油组分质量百分比为2~8%。
所述的香气挥发油包括占挥发油质量百分比70~95%的柠檬烯、枯醇、植物甾醇及不饱和脂肪酸。
所述的花椒为野花椒、大金花椒、竹叶花椒、青花椒、大红袍、大红椒、小红椒、白沙椒、豆椒中的一种。
本发明所述花椒提取物的制备方法，包括原料筛选、前处理、提取、浓缩步骤，具体包括：
A、原料筛选；选择椒粒大小均匀、无污渍、无污物附着和无杂质的花椒备用；
B、前处理：将花椒进行淋洗、沥干备用，将植物油控制在100~150℃下炼制40~60min备用；
C、提取：用前处理后的植物油在温度100~150℃下对花椒进行循环淋油提取20~40min得到提取物；
D、浓缩：将提取物进行浓缩后得到目标物。
B步骤所述的植物油为菜籽油、花生油、豆油、亚麻油、蓖麻油中的一种。
B步骤所述的炼制的温度为110~130℃。
C步骤所述的温度为115~125℃。
所述的提取是在密封容器中进行，以防挥发油损失。
C步骤所述的植物油加入量为花椒重量比的2~8倍。
所述的浓缩为低温真空浓缩或低温膜浓缩。
实施例1
将新鲜花椒10Kg进行分拣、淋洗、沥干备用，将20Kg菜籽油控制在130~150℃下炼制40min备用；用温度保持在115~125℃条件下的菜籽油对新鲜花椒进行淋油提取，真空浓缩得到目标物，经检测，挥发油含量为7.8%。
实施例2
将新鲜花椒10Kg进行分拣、淋洗、沥干备用，将80Kg菜籽油控制在110~130℃下炼制60min备用；用温度保持在120~150℃条件下的菜籽油对新鲜花椒进行淋油提取，真空浓缩得到目标物，经检测，挥发油含量为6.5%。
实施例3
将新鲜花椒10Kg进行分拣、淋洗、沥干备用，将50Kg菜籽油控制在120~130℃下炼制50min备用；用温度保持在100~130℃条件下的菜籽油对新鲜花椒进行淋油提取，真空浓缩得到目标物，经检测，挥发油含量为7.1%。
Claims (10)
1.一种花椒提取物，其特征在于所述的花椒提取物是以新鲜花椒为原料，经原料筛选、前处理、提取、浓缩步骤制备得到，所述的花椒提取物中香气挥发油组分质量百分比为2~8%。
2.根据权利要求1所述的花椒提取物，其特征在于所述的香气挥发油包括占挥发油质量百分比70~95%的柠檬烯、枯醇、植物甾醇及不饱和脂肪酸。
3.根据权利要求1或2所述的花椒提取物，其特征在于所述的花椒为野花椒、大金花椒、竹叶花椒、青花椒、大红袍、大红椒、小红椒、白沙椒、豆椒中的一种。
4.一种权利要求1~3任一所述花椒提取物的制备方法，其特征在于包括原料筛选、前处理、提取、浓缩步骤，具体包括：
A、原料筛选；选择椒粒大小均匀、无污渍、无污物附着和无杂质的花椒备用；
B、前处理：将花椒进行淋洗、沥干备用，将植物油控制在100~150℃下炼制40~60min备用；
C、提取：用前处理后的植物油在温度100~150℃下对花椒进行循环淋油提取20~40min得到提取物；
D、浓缩：将提取物进行浓缩后得到目标物。
5.根据权利要求4所述的制备方法，其特征在于B步骤所述的植物油为菜籽油、花生油、豆油、亚麻油、蓖麻油中的一种。
6.根据权利要求4所述的制备方法，其特征在于B步骤所述的炼制的温度为110~130℃。
7.根据权利要求4所述的制备方法，其特征在于C步骤所述的温度为115~125℃。
8.根据权利要求4所述的制备方法，其特征在于所述的提取是在密封容器中进行，以防挥发油损失。
9.根据权利要求4所述的制备方法，其特征在于C步骤所述的植物油加入量为花椒重量比的2~8倍。
10.根据权利要求4所述的制备方法，其特征在于所述的浓缩为低温真空浓缩或低温膜浓缩。
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| CN105919012A (zh) * | 2016-05-18 | 2016-09-07 | 鲁甸县鑫辉农特产品开发有限公司 | 一种花椒膏及其制备方法 |
| CN108559631A (zh) * | 2018-01-25 | 2018-09-21 | 陈世湘 | 一种高效萃取花椒风味物质的方法 |
| JP2020011951A (ja) * | 2018-07-06 | 2020-01-23 | ライオン株式会社 | 口腔用組成物 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105919012A (zh) * | 2016-05-18 | 2016-09-07 | 鲁甸县鑫辉农特产品开发有限公司 | 一种花椒膏及其制备方法 |
| CN108559631A (zh) * | 2018-01-25 | 2018-09-21 | 陈世湘 | 一种高效萃取花椒风味物质的方法 |
| JP2020011951A (ja) * | 2018-07-06 | 2020-01-23 | ライオン株式会社 | 口腔用組成物 |
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