CN108967994A - A kind of preparation method of pepper flavor substance - Google Patents
A kind of preparation method of pepper flavor substance Download PDFInfo
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- CN108967994A CN108967994A CN201811159892.4A CN201811159892A CN108967994A CN 108967994 A CN108967994 A CN 108967994A CN 201811159892 A CN201811159892 A CN 201811159892A CN 108967994 A CN108967994 A CN 108967994A
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- pepper
- flavor substance
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- microwave
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- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 133
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 129
- 239000006002 Pepper Substances 0.000 title claims abstract description 129
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 129
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 129
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 80
- 235000019634 flavors Nutrition 0.000 title claims abstract description 79
- 239000000126 substance Substances 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title claims description 21
- 244000203593 Piper nigrum Species 0.000 title description 110
- 238000000605 extraction Methods 0.000 claims abstract description 45
- 239000002002 slurry Substances 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 29
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000722363 Piper Species 0.000 claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 230000002195 synergetic effect Effects 0.000 claims abstract description 15
- 235000019441 ethanol Nutrition 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000004519 grease Substances 0.000 claims description 14
- 238000001256 steam distillation Methods 0.000 claims description 11
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 5
- 239000000284 extract Substances 0.000 abstract description 17
- 239000002994 raw material Substances 0.000 abstract description 15
- 239000002904 solvent Substances 0.000 abstract description 7
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 abstract description 6
- 235000019100 piperine Nutrition 0.000 abstract description 6
- 239000000843 powder Substances 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 4
- 235000013824 polyphenols Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 8
- 239000011521 glass Substances 0.000 description 8
- 239000002826 coolant Substances 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 description 5
- 229940075559 piperine Drugs 0.000 description 5
- 238000000638 solvent extraction Methods 0.000 description 5
- 238000001291 vacuum drying Methods 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 239000008367 deionised water Substances 0.000 description 4
- 229910021641 deionized water Inorganic materials 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 150000002500 ions Chemical class 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000010992 reflux Methods 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013614 black pepper Nutrition 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000009833 condensation Methods 0.000 description 3
- 230000005494 condensation Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004064 recycling Methods 0.000 description 3
- 230000004044 response Effects 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- -1 amides compound Chemical class 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 230000036407 pain Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000002137 ultrasound extraction Methods 0.000 description 2
- 238000003828 vacuum filtration Methods 0.000 description 2
- 239000003039 volatile agent Substances 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- LCPVQAHEFVXVKT-UHFFFAOYSA-N 2-(2,4-difluorophenoxy)pyridin-3-amine Chemical compound NC1=CC=CN=C1OC1=CC=C(F)C=C1F LCPVQAHEFVXVKT-UHFFFAOYSA-N 0.000 description 1
- HIXDQWDOVZUNNA-UHFFFAOYSA-N 2-(3,4-dimethoxyphenyl)-5-hydroxy-7-methoxychromen-4-one Chemical compound C=1C(OC)=CC(O)=C(C(C=2)=O)C=1OC=2C1=CC=C(OC)C(OC)=C1 HIXDQWDOVZUNNA-UHFFFAOYSA-N 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000242722 Cestoda Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 208000033962 Fontaine progeroid syndrome Diseases 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028817 Nausea and vomiting symptoms Diseases 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002082 anti-convulsion Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 229930006737 car-3-ene Natural products 0.000 description 1
- 229930007796 carene Natural products 0.000 description 1
- BQOFWKZOCNGFEC-UHFFFAOYSA-N carene Chemical compound C1C(C)=CCC2C(C)(C)C12 BQOFWKZOCNGFEC-UHFFFAOYSA-N 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- 230000005669 field effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000003694 hair properties Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001175 peptic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005586 smoking cessation Effects 0.000 description 1
- CHQMHPLRPQMAMX-UHFFFAOYSA-L sodium persulfate Substances [Na+].[Na+].[O-]S(=O)(=O)OOS([O-])(=O)=O CHQMHPLRPQMAMX-UHFFFAOYSA-L 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 229940099259 vaseline Drugs 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- 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)
- Seasonings (AREA)
Abstract
The present invention relates to technical field of plant extraction, specifically the method to extract pepper flavor substance as primary raw material with fringe pepper fresh fruit.Whole fringe pepper fresh fruit is beaten by the present invention, extracts pepper volatile flavor substance with distilling with water method, the pepper slurry after extraction is carried out Ultrasonic-microwave synergistic extraction by solvent of ethyl alcohol, extract liquor is concentrated, drying obtains not performance property flavor substance.The method achieve the complete extractions to pepper flavor substance, hence it is evident that improves the yield of pepper flavor substance, gained pepper flavor substance is rich in nutriments such as polyphenol, piperines.This method is extracted using pepper fresh fruit as raw material, reduces the process that pepper is processed as pepper powder, hence it is evident that is reduced production cost, is simultaneously effective avoided adverse effect of the pepper powder processing program to environment in traditional handicraft.Remaining pepper slurry is alternatively arranged as the raw material of pepper sauce after extraction, is sufficiently used pepper resource, may advantageously facilitate pepper industrial upgrading.
Description
Technical field
The present invention relates to technical field of plant extraction more particularly to a kind of preparation methods of pepper flavor substance.
Background technique
Pepper (Piper nigrum L.) is Piperaceae, Piper perennial evergreen liana, and pepper originates in India
In the tropical rain forest of the western Ghats in West Coast, had cultivation before 2000, is the important spice crop in the world, medicine food
It is homologous.Chinese medicine thinks pepper acrid flavour, property heat, nontoxic, energy warming spleen and stomach for dispelling cold, promoting qi circulation and relieving pain, do not disappear suitable for middle burnt cold Sheng, place food,
Coldness and pain in the epigastrium, gastric disorder causing nausea vomiting, diarrhea diarrhea etc..Pepper can be used as peptic, antipyretic and tunica mucosa bronchiorum in medical industries
Stimulant etc. can treat indigestion, cold phlegm, cough, enteritis, bronchitis, flu and rheumatism etc., in addition, in food work
Preservative is also served as in industry.The seed of pepper contain volatile oil, piperine, crude fat, crude protein, lignanoids, alkaloids,
Flavonoids, aromatic compound and amides compound etc..Wherein, ratified by Ministry of Health of the People's Republic of China within piperine 2004
For food additives, emphasis has epilepsy, gastric ulcer, atherosclerosis, depression, immune, brain function etc. significant auxiliary
Help treatment and adjustment effect.Recent studies indicate that pepper is in analgesia, calmness, anti-inflammatory, anticonvulsion, antibacterial, desinsection, anticancer
Etc. various aspects all have activity, also can be widely used to after bioengineering is transformed modern pharmaceutical, smoking cessation, drug rehabilitation and military affairs etc. neck
Domain, purposes is wide, economic value is high.
Pepper flavor substance includes volatile flavor substance (based on volatile oil) and fixedness flavor substance (with pepper
Based on spicy substance), volatile flavor substance can be extracted by steam distillation, and fixedness flavor substance is mainly logical
It crosses solvent extraction to extract the ingredients such as color in pepper, gained extract liquor is by filtering, removing solvent, drying
Etc. techniques form.Water, ether or the ethanol extract of pepper, which have, kills tapeworm, deodorization, anti-corrosion and antioxidation.
Currently, the method for extracting pepper flavor substance both at home and abroad has solvent extraction method, soxhlet extraction methods, microwave method, ultrasound
Wave method and supercritical methanol technology etc..Wherein retaining preferable method to fragrance in pepper and taste composition is supercritical methanol technology, and this method
Have limitation: piperine causes extraction process many and diverse in its Extracting temperature mass crystallization, and extraction cost is high.In contrast,
The extract by solvents process that field-effect accelerates seems quick with conveniently, is particularly conducive to the black pepper of high polarity and high level
The extraction of taste composition separates.
But the preparation of existing pepper flavor substance, be in advance by pepper all using black pepper or white pepper powder as raw material
It could be used to extract after fresh fruit, decortication and drying and crushing, lead to high production cost and the wasting of resources, moreover, by an above-mentioned system
Column processing, the original Polyphenols isoreactivity substance basic loss of pepper fresh fruit, is unable to get and makes full use of.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of preparation methods of pepper flavor substance.It is provided by the invention
Preparation method realizes the complete extraction to pepper flavor substance, and pepper fixedness flavor substance yield is high, Hu therein
Green pepper alkali content is also higher, and flavor substance pungent obtained is sufficient, fragranced is denseer, and quality is more preferable.It is carried out by raw material of pepper fresh fruit
It extracts, greatly reduces production cost.
In order to achieve the object of the present invention, the present invention adopts the following technical scheme:
The present invention provides a kind of preparation method of pepper flavor substance, includes the following steps:
Step 1: taking pepper fresh fruit to add water mashing that pepper slurry is made, extracted through steam distillation, obtain grease and water slurry
Liquid；
Step 2: take the aqueous slurry of step 1, ethanol water be added and mixes, through Ultrasonic-microwave synergistic extraction, concentration,
It is dry, obtain paste；
Step 3: paste described in grease described in collection step 1 and step 2 obtains pepper flavor substance.
The present invention extracts pepper flavor substance by raw material of pepper fresh fruit, assists in conjunction with steam distillation, ultrasonic-microwave
Same extraction has carried out complete extraction to pepper flavor substance, and has significantly improved the yield of pepper flavor substance, gained pepper
Flavor substance is rich in volatile and non-volatile nutriment.Wherein, in gained pepper flavor substance, grease is mainly 3-
The volatiles flavor substance such as carene, limonene, carypohyllene, paste are mainly that polyphenols and piperine etc. are non-volatile
Flavor substance.
In certain embodiments, steam distillation extracts and collects volatile flavor substance using collector in step 1,
Collector is glass material, not only water vapour is facilitated to pass through, but also can collect the volatile flavor substance condensed out.Condenser pipe need to lead to
Enter condensate liquid, so that condenser pipe temperature is maintained at 0~8 DEG C of convenience and cool down volatile flavor substance in time.Used vessel are
Heat resistant glass, junction are ground, and vaseline is coated before use and keeps entire distillation process sealing, prevents Flavor volatiles
Matter loss.Distillation time is to start timing after pepper slurry boils, and the oily volatile flavor substance total content being collected into no longer increases
It adds as stopping.Centrifugation removes the moisture in distilled pepper slurry, and parameter of noncentricity is 3000~5000rpm, is centrifuged 3~8min.It waves
The preservation of hair property flavor substance is preferably sealed in 4 DEG C or less refrigerators, prevents from volatilizing.
Step 1 of the present invention first prepares pepper slurry, is then extracted using steam distillation.In some specific embodiment parties
In case, pepper slurry the preparation method comprises the following steps: choose no disease and pests harm band fringe pepper fresh fruit be raw material, according to feed liquid mass ratio be 1:
Water is added in 1~2 ratio, is ground with fiberizer, and pepper slurry is made.Wherein, fresh with the pepper that fringe pepper fresh fruit is reservation carpopodium
Fruit.
In some embodiments, the condition that steam distillation extracts are as follows: water is added in pepper slurry, heating is boiled, and is steamed
Evaporate 3~4h of extraction.In some embodiments, the mass ratio of pepper slurry and water is 1:3~6.
Step 1 of the present invention obtains volatile grease and nonvolatile water after extracting to pepper pulp-water steam distillation respectively
Slurries.Step 2 of the present invention carries out Ultrasonic-microwave synergistic extraction to the aqueous slurry.
In some embodiments, in Ultrasonic-microwave synergistic extraction described in step 2, the power of ultrasonic wave is 50W, frequency
Rate is 25~35KHz；Microwave power be 550~700W, microwave frequency be 2500~3500MHz, extraction time be 15~
30min, extraction temperature are 60~80 DEG C.In certain embodiments, in Ultrasonic-microwave synergistic extraction described in step 2, surpass
The power of sound wave is 50W, frequency 28KHz；Microwave power is 550, and microwave frequency is that 3000MHz extraction time is 20min, extraction
Taking temperature is 70 DEG C.
In some embodiments, the mass ratio of pepper fresh fruit described in step 1 and water is 1:4~10.Some specific
In embodiment, the mass ratio of pepper fresh fruit described in step 1 and water is 1:6.In certain embodiments, described in step 1
The mass ratio of pepper fresh fruit and water is 1:8.
In some embodiments, the volume fraction of ethyl alcohol is 70~95% in ethanol water described in step 2.Some
In specific embodiment, the volume fraction of ethyl alcohol is 95% in ethanol water described in step 2.
In some embodiments, described in step 2 concentration be specially vacuum degree be 0.1~0.9MPa, temperature be 35~
10~70min is concentrated under conditions of 60 DEG C.In certain embodiments, it is 0.3 that concentration described in step 2, which is specially in vacuum degree,
20~40min is concentrated under conditions of being 40~50 DEG C in~0.5MPa, temperature.
The present invention also provides the pepper flavor substances that above-mentioned method is prepared.
The present invention extracts pepper flavor substance by raw material of pepper fresh fruit, assists in conjunction with steam distillation, ultrasonic-microwave
Same extraction has carried out complete extraction to pepper flavor substance, and has significantly improved the yield of pepper flavor substance, gained pepper
Flavor substance pungent foot, fragranced are denseer, and quality is more preferable.Meanwhile being extracted using pepper fresh fruit as raw material, reduce pepper
Manufacturing procedure greatly reduces production cost.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described.
Fig. 1 is the total ion current figure of volatile flavor substance in 1 pepper flavor substance of the embodiment of the present invention；
Fig. 2 is the total ion current figure of volatile flavor substance in 1 pepper flavor substance of comparative example.
Specific embodiment
The invention discloses a kind of preparation method of pepper flavor substance, those skilled in the art can be used for reference in this paper
Hold, is suitably modified realization of process parameters.In particular, it should be pointed out that all similar substitutions and modifications are to those skilled in the art
For be it will be apparent that they are considered as being included in the present invention.Method and application of the invention, which has passed through, preferably to be implemented
Example is described, related personnel obviously can not depart from the content of present invention, in spirit and scope to method described herein and
Using being modified or appropriate changes and combinations, carry out implementation and application the technology of the present invention.
To the explanation of the disclosed embodiments, enable those skilled in the art to implement or use the present invention.To this
A variety of modifications of a little embodiments will be readily apparent to those skilled in the art, as defined herein general
Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, the present invention will not
It can be intended to be limited to the embodiments shown herein, and be to fit to consistent with the principles and novel features disclosed in this article
Widest scope.
The test material that the present invention uses is all common commercially available product, can all be bought in market.
Below with reference to embodiment, the present invention is further explained:
Embodiment 1
Raw material: 10 parts of fringe pepper fresh fruit of band, 60 parts of deionized water, 95% 350 parts of edible alcohol.
Preparation method:
(1) preparation pepper slurry: selecting no disease and pests harm band fringe pepper fresh fruit is raw material, and has part colours to become yellow in fresh fruit
Color takes 10 portions of pepper fresh fruits to add 10 parts of deionized waters, with paste mill grinding, makes in its slurries without obvious particle or stalk fringe；
(2) steam distillation: 50 parts of water are added in 10 parts of pepper slurries, heating is boiled, upper reception storage and condenser pipe, even
It meets place and keeps sealing；After distilling 3h, oily pepper flavor substance is collected, and remove moisture with anhydrous sodium sulfate, obtain grease
And aqueous slurry, wherein the pepper flavor substance of grease is sealed with Brown Glass Brown glass bottles and jars only.
(3) pepper aqueous slurry is collected, 10 DEG C of centrifugation 5min remove most of moisture at 4000rpm；In step (2) from
350 part of 95% edible alcohol is added in aqueous slurry after the heart；
(4) Ultrasonic-microwave synergistic extraction, ultrasonic power/frequency: 50W/28KHz, microwave power: 550W, Microwave Frequency
Rate: 3000MHz, extraction time 20min, extraction temperature are 70 DEG C；
(5) it filters, using vacuum filtration, quickly the naked eyes visible such as filtering pepper powder, filter sizes are less than 0.15mm, receive
Collect filtrate；
(6) solvent is removed, solvent is removed using vacuum and low temperature spin concentration, vacuum degree control is in 0.05MPa, temperature control
At 40 DEG C；
(7) dry, vacuum drying, in 0.08MPa, temperature is controlled at 50 DEG C vacuum degree control, obtains pepper medicinal extract；
(8) step pepper grease and pepper medicinal extract are collected, 1.6 parts of pepper flavor substances are obtained.
Embodiment 2
Raw material: 10 parts of fringe pepper fresh fruit of band, 80 parts of deionized water, 95% 500 parts of edible alcohol.
Preparation method:
(1) preparation pepper slurry: selecting no disease and pests harm band fringe pepper fresh fruit is raw material, and has part colours to become yellow in fresh fruit
Color takes 10 portions of pepper fresh fruits to add 20 parts of deionized waters, with paste mill grinding, makes in its slurries without obvious particle or stalk fringe；
(2) steam distillation: 60 parts of water are added in 10 parts of pepper slurries, heating is boiled, upper reception storage and condenser pipe, even
It meets place and keeps sealing；After distilling 4h, oily pepper flavor substance is collected, and remove moisture with anhydrous sodium sulfate, obtain grease
And aqueous slurry, wherein the pepper flavor substance of grease is sealed with Brown Glass Brown glass bottles and jars only.
(3) pepper aqueous slurry is collected, 10 DEG C of centrifugation 3min remove most of moisture at 5000rpm；In step (2) from
500 part of 95% edible alcohol is added in aqueous slurry after the heart；
(4) Ultrasonic-microwave synergistic extraction, ultrasonic power/frequency: 50W/30KHz, microwave power: 600W, Microwave Frequency
Rate: 2500MHz, synergic solvent extraction 30min；
(5) it filters, using vacuum filtration, quickly the naked eyes visible such as filtering pepper powder, filter sizes are less than 0.15mm, receive
Collect filtrate；
(6) solvent is removed, solvent is removed using vacuum and low temperature spin concentration, vacuum degree control is in 0.05MPa, temperature control
At 45 DEG C；
(7) dry, vacuum drying, in 0.08MPa, temperature is controlled at 50 DEG C vacuum degree control, obtains pepper medicinal extract；
(8) step pepper grease and pepper medicinal extract are collected, 1.6 parts of pepper flavor substances are obtained.
Comparative example 1
This comparative example extracts pepper flavor substance using pepper dry fruit, the preparation method comprises the following steps:
(1) band fringe pepper fresh fruit, is dried to water content less than 12%, obtains pepper dry fruit, pepper dry fruit is pulverized and sieved, grain
Degree reaches 40 mesh, obtains pepper powder；
(2) 10 portions of pepper powders, 500 parts of deionized water distilling with water 4h are taken, collect oily pepper flavor substance, and use nothing
Aqueous sodium persulfate removes moisture, obtains grease and aqueous slurry, wherein the pepper flavor substance of grease is sealed with Brown Glass Brown glass bottles and jars only
It saves.
(3) pepper aqueous slurry is collected, 10 DEG C of centrifugation 5min remove most of moisture at 4000rpm；In step (2) from
350 part of 95% edible alcohol is added in aqueous slurry after the heart；
(4) Ultrasonic-microwave synergistic extraction, ultrasonic power/frequency: 50W/40KHz, microwave power: 300W, Microwave Frequency
Rate: 2450MHz, synergic solvent extraction 10min.
Other steps are the same as embodiment 1.
Comparative example 2
Raw material: 10 parts of fringe pepper fresh fruit of band, 60 parts of deionized water, 95% 350 parts of edible alcohol.
The step of preparation method (4), is different from embodiment 1, and other conditions are identical；
Wherein, step (4): Ultrasonic-microwave synergistic extraction, ultrasonic power/frequency: 50W/40KHz, microwave power:
300W, microwave frequency: 2450MHz, synergic solvent extraction 20min.
The detection and analysis of volatile flavor substance in 3 pepper flavor substance of embodiment
GCMS detection and analysis are carried out to pepper flavor substance sample made from embodiment 1 and comparative example 1, Fig. 1 is embodiment 1
The total ion current figure of pepper flavor substance, Fig. 2 are the total ion current figure of pepper flavor substance made from comparative example 1, and sample is determined
Amount analysis the results are shown in Table 1.
The relative amount (%) of flavor substance in the different pepper samples of table 1
By the result of Fig. 1~2 it is found that the abundance response of sample reaches 8 × 10 in Fig. 17, the abundance response of Fig. 2 sample
Value is 1.4 × 107, meanwhile, the quantity of Fig. 1 chromatographic peak is significantly larger than the chromatographic peak quantity of Fig. 2.Wherein, response is higher, peak face
Product is bigger, and the relative percentage content of flavor substance is bigger；Chromatographic peak quantity is more, illustrates that the quantity of aroma compound is more.
In conjunction with the result of Fig. 1~2 and table 1 it is found that volatile flavor substance in pepper flavor substance made from the embodiment of the present invention 1
Type and content be significantly better than that comparative example 1.
Influence of 4 Different Extraction Method of embodiment to the content of fixedness flavor substance
The present embodiment compares fixedness flavor substance in the pepper flavor substance that following several extracting methods obtain
The content of total polyphenols and piperine, the results are shown in Table 2 in yield and fixedness flavor substance, and compare mentioning for several method
Cost is taken, the results are shown in Table 3.
Water bath reflux method: 10 parts of pepper samples are filled with flask, and 100 parts of volume ratios are added and extract for 95% ethyl alcohol,
Solution boiling is kept in 85 DEG C of water-bath, connects condenser pipe on flask, coolant liquid is inscribed in condenser pipe, conveys by coolant circulation pump cold
But liquid, be allowed to cool liquid boiling solution generation steam through condensing tube condensation into flask, repeatedly, refluxing extraction 3h, most
The solution of whole refluxing extraction finally by vacuum drying, obtains fixedness through Rotary Evaporators concentration and recycling design, concentrate
Flavor substance.
Microwave loss mechanisms: 10 parts of pepper samples are filled with flask, and 100 parts of volume ratios are added as the extraction of 95% ethyl alcohol, microwave
Power 300W makes its solution temperature be maintained at 80~90 DEG C, and condenser pipe is connect on flask, and condenser pipe is inscribed coolant liquid, passes through cooling
Circulating pump convey coolant liquid, be allowed to cool liquid boiling solution generation steam through condensing tube condensation into flask, it is repeatedly, micro-
Wave extracts 0.5h, and the solution finally extracted finally by vacuum drying, is obtained through Rotary Evaporators concentration and recycling design, concentrate
Fixedness flavor substance.
Ultrasonic extraction: 10 parts of pepper samples are filled with flask, and 100 parts of volume ratios are added and extract for 95% ethyl alcohol,
Ultrasonic wave extraction is used in 30 DEG C of water-bath, connects condenser pipe on flask, condenser pipe is inscribed coolant liquid, conveys by coolant circulation pump
Coolant liquid, be allowed to cool liquid boiling solution generation steam through condensing tube condensation into flask, repeatedly, ultrasonic wave extraction
0.5h, the solution finally extracted finally by vacuum drying, obtain non-volatile through Rotary Evaporators concentration and recycling design, concentrate
Property flavor substance.
Through detecting, the content of fixedness flavor substance is shown in Table 2.
Influence of 2 Different Extraction Method of table to the content of fixedness flavor substance
3 extraction time of table, cost comparison result
The above results show that extracting method pepper flavor substance yield of the present invention is apparently higher than water bath reflux method, microwave
The method of extraction method, ultrasonic extraction and comparative example 1~2, and the content of gained fixedness flavor substance also obviously compared with
It is high.Meanwhile other methods are compared, raw material is few, power consumption is low, uses needed for extracting method acquisition 100g pepper flavor substance of the present invention
When it is shorter.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (8)
1. a kind of preparation method of pepper flavor substance, which comprises the steps of:
Step 1: taking pepper fresh fruit that water is added to be beaten, pepper slurry is made, is extracted through steam distillation and obtains grease and aqueous slurry；
Step 2: it takes the aqueous slurry of step 1, ethanol water is added and mixes, through Ultrasonic-microwave synergistic extraction, concentration, drying,
Obtain paste；
Step 3: paste described in grease described in collection step 1 and step 2 obtains pepper flavor substance.
2. extracting method according to claim 1, which is characterized in that in the Ultrasonic-microwave synergistic extraction, ultrasonic wave
Power be 50W, frequency be 25~35KHz；Microwave power is 550~700W, and microwave frequency is 2500~3500MHz, extraction
Time is 15~30min, and extraction temperature is 60~80 DEG C.
3. extracting method according to claim 1, which is characterized in that in Ultrasonic-microwave synergistic extraction described in step 2,
The power of ultrasonic wave is 50W, frequency 28KHz；Microwave power is 550W, microwave frequency 3000MHz, and extraction time is
20min, extraction temperature are 70 DEG C.
4. preparation method according to claim 1, which is characterized in that the mass ratio of pepper fresh fruit described in step 1 and water
For 1:4~10.
5. the preparation method according to claim 4, which is characterized in that the mass ratio of pepper fresh fruit described in step 1 and water
For 1:6.
6. preparation method according to claim 1, which is characterized in that the volume of ethyl alcohol in ethanol water described in step 2
Score is 70%~95%.
7. preparation method according to claim 1, which is characterized in that it is 0.1 that concentration described in step 2, which is specially in vacuum degree,
10~70min is concentrated under conditions of being 35~60 DEG C in~0.9MPa, temperature.
8. the pepper flavor substance that the described in any item preparation methods of claim 1~7 are prepared.
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| CN109965244A (en) * | 2019-05-14 | 2019-07-05 | 翟泰山 | A kind of preparation method and products obtained therefrom of pepper snack food |
| CN112782330A (en) * | 2020-12-28 | 2021-05-11 | 浙江绿晶生物科技股份有限公司 | Method for extracting hovenia dulcis thunb flavor substance |
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