CN104431935A - Method for producing Chinese prickly ash essence - Google Patents
Method for producing Chinese prickly ash essence Download PDFInfo
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- CN104431935A CN104431935A CN201310429037.1A CN201310429037A CN104431935A CN 104431935 A CN104431935 A CN 104431935A CN 201310429037 A CN201310429037 A CN 201310429037A CN 104431935 A CN104431935 A CN 104431935A
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- CN
- China
- Prior art keywords
- chinese prickly
- prickly ash
- extraction
- supercritical
- production method
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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
- A23L27/14—Dried spices
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- 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)
- Seasonings (AREA)
Abstract
The invention relates to a processing method for extracting Chinese prickly ash essence from Chinese prickly ash. Entire granules or ground powder of main products of Chinese prickly ash limits its use. The Chinese prickly ash has different quality and is easy to be mixed with impurities, and the fragrance and the spicy flavor will gradually decrease with time passing. The Chinese prickly ash is easy to mold during storage transportation, and needs a high transportation expense for its large bulk. To improve economic benefit and meet market requirements for novel products, the Chinese prickly ash needs to be deeply processed. It is mainly reported that a supercritical CO2 extraction method is used and fagaramide can be obtained by performing supercritical CO2 extraction twice. The first supercritical CO2 extraction is carried out at a pressure of 30-35MPa in a temperature range of 40 DEG C to 60 DEG C for 1-3 hours, and the second supercritical CO2 extraction is carried out with an entrainer added at a pressure of 28-35 MPa in a temperature range of 40 DEG C to 60 DEG C for 1-3 hours. It is also reported that organic solvents such as acetone, chloroform and the like are used in the extraction to obtain fagaramide. The Chinese prickly ash essence produced in the invention is a fine product rich in fagaramide. According to the invention, the Chinese prickly ash essence is obtained through 6# solvent naphtha leaching, impurity centrifugation and ethanol extraction.
Description
Technical field
The present invention relates to a kind of process extracting pepper essence from Chinese prickly ash.
Technical background
Dispel the heat in Chinese prickly ash temperature, desinsection pain relieving.One of available things of Zanthoxylum bungeanum is numb-taste component of zanthoxylum, is functional living being alkali in Chinese prickly ash, is also main taste compound in Chinese prickly ash.Have the solid son of anti-platelet aggregation, the effects such as lax body of stomach ring muscle and the longitudinal flesh of ileum, have fatal toxicity to roundworm.
The chemical composition of numb-taste component of zanthoxylum is chain unsaturated fat acid amides, and namely fagaramide class material, has intense stimulus.
Chinese prickly ash uses as flavouring, existing more than 2000 year history, but major product remains whole grain or grinds zanthoxylum powder, and use is restricted.Chinese prickly ash quality is different, easily mixes matter, and fragrance fiber crops taste extends in time and by subtracting, easily goes mouldy in storing, and the large freight charges of volume are high.
For increasing economic efficiency, meeting market and new product is thirsted for, deep processing is carried out to Chinese prickly ash.Flagship report uses supercritical CO
2extraction, by twice supercritical CO
2extraction can obtain numb-taste component of zanthoxylum, first time pressure 30MPa ~ 35MPa, 40 DEG C ~ 60 DEG C, 1 ~ 3 hour; Second time need add entrainer, pressure 28MPa ~ 35MPa, 40 DEG C ~ 60 DEG C, 1 ~ 3 hour.Also the organic solvent extractions such as report acetone, chloroform are had to obtain the document of numb-taste component of zanthoxylum.
The pepper essence that the present invention produces is exactly the fine work being rich in numb-taste component of zanthoxylum.The present invention adopts No. 6 solvent naphthas to leach, and centrifugal impurity, ethanol extraction technique obtain pepper essence.
Concrete steps of the present invention are: 20 orders pulverized by Chinese prickly ash, with lixiviate under No. 6 solvent naphtha room temperatures three times, merge leachate reduced pressure concentration.Gained concentrate supercentrifuge separation, impurity removal, gained purification concentrate, by extracting twice under ethanolic solution room temperature, namely obtains pepper essence through reduced pressure concentration.
The present invention is characterised in that the mass ratio that zanthoxylum powder and leaching agent No. 6 solvent naphthas leach for three times is respectively: 1:6,1:4,1:3.Leach concentrate after supercentrifuge (6000r ~ 10000r/min) removal of impurities, with 75% ~ 90% ethanol extraction twice, the mass ratio of zanthoxylum powder and ethanolic solution twice extraction respectively: 1:3,1:2.Namely extraction fluid reduced pressure concentration obtains pepper essence product.Measure through high-performance liquid chromatography, in product, numb-taste component of zanthoxylum content is 120mg/g ~ 150mg/g, and spicy degree is equivalent to 12 ~ 15 times of Chinese prickly ashes.As flavouring, pepper essence product easily for various food, can increase fiber crops and increases peppery flavouring.
Specific embodiments
Chinese prickly ash was through pulverizing 20 orders.Taking 150kg zanthoxylum powder drops in leaching cylinder, pump into No. 6 solvent naphtha 900kg, stirred at ambient temperature lixiviate 3 hours, make leachate flow into temporary cylinder, then squeeze into 600kg6 solvent naphtha to lixiviate cylinder, stirred at ambient temperature lixiviate 2 hours, leachate is made to flow into temporary cylinder, the most backward lixiviate cylinder pump enters 450kg6 solvent naphtha, and stirred at ambient temperature lixiviate, after 1.5 hours, flows into temporary storage tank.
Leachate reduced pressure concentration in evaporation and concentration cylinder in cylinder will be kept in, reclaim No. 6 solvent naphthas, concentrate will be obtained in supercentrifuge with the centrifugal removal of impurity of 8000r/min.To purify concentrate to move in extraction cylinder, and add 85% ethanolic solution 450kg, stirred at ambient temperature extracts 1 hour, leaves standstill layering after 1 hour, separates extraction fluid.Add 85% ethanolic solution 300kg to extraction cylinder again, stirred at ambient temperature extracts 1 hour, leaves standstill 1 little layered, and merge secondary extraction fluid, evaporation and concentration in reduced pressure concentration cylinder, reclaims ethanol, obtain total pepper essence 12kg.
Measuring product numb-taste component of zanthoxylum content through high-performance liquid chromatography is 130mg/g.
Claims (5)
1. the production method of a pepper essence.First Chinese prickly ash was pulverized 20 orders, with lixiviate under No. 6 solvent naphtha room temperatures three times, leachate is through reduced pressure concentration, after the removal of impurities of height centrifuge, gained purification concentrate, extracts secondary with under ethanol room temperature, gained is extracted fluid reduced pressure concentration, namely obtain pepper essence product.
2. the production method of pepper essence according to claim 1, is characterized in that 20 order zanthoxylum powders and No. 6 solvent naphtha leaching liquors leach mass ratio for three times and are respectively: 1:6,1:4,1:3.
3. the production method of pepper essence according to claim 1, is characterized in that leaching the centrifugal removal of impurities of concentrate 6000r ~ 10000r/min supercentrifuge.
4. the production method of pepper essence according to claim 1, is characterized in that the alcohol extraction liquid of centrifugal clarification concentrate is the ethanolic solution of 75% ~ 90%.
5. the production method of pepper essence according to claim 1, is characterized in that the mass ratio of zanthoxylum powder and alcohol extraction liquid reextraction is respectively: 13,1:2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310429037.1A CN104431935A (en) | 2013-09-22 | 2013-09-22 | Method for producing Chinese prickly ash essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310429037.1A CN104431935A (en) | 2013-09-22 | 2013-09-22 | Method for producing Chinese prickly ash essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431935A true CN104431935A (en) | 2015-03-25 |
Family
ID=52879283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310429037.1A Pending CN104431935A (en) | 2013-09-22 | 2013-09-22 | Method for producing Chinese prickly ash essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431935A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319479A (en) * | 2017-07-19 | 2017-11-07 | 枣庄市福强商贸有限公司 | A kind of pepper essence and its production technology |
| CN109832597A (en) * | 2019-03-25 | 2019-06-04 | 郑州雪麦龙食品香料有限公司 | A kind of extraction process improving the numb-taste component of zanthoxylum rate of recovery |
-
2013
- 2013-09-22 CN CN201310429037.1A patent/CN104431935A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319479A (en) * | 2017-07-19 | 2017-11-07 | 枣庄市福强商贸有限公司 | A kind of pepper essence and its production technology |
| CN109832597A (en) * | 2019-03-25 | 2019-06-04 | 郑州雪麦龙食品香料有限公司 | A kind of extraction process improving the numb-taste component of zanthoxylum rate of recovery |
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Legal Events
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |
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| WD01 | Invention patent application deemed withdrawn after publication |