CN110973571A - Method for extracting fragrant substances from peppers - Google Patents
Method for extracting fragrant substances from peppers Download PDFInfo
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- CN110973571A CN110973571A CN201911388378.2A CN201911388378A CN110973571A CN 110973571 A CN110973571 A CN 110973571A CN 201911388378 A CN201911388378 A CN 201911388378A CN 110973571 A CN110973571 A CN 110973571A
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 71
- 239000000126 substance Substances 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 14
- 241000758706 Piperaceae Species 0.000 title description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 66
- 241000722363 Piper Species 0.000 claims abstract description 66
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 66
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 66
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 66
- 238000004880 explosion Methods 0.000 claims abstract description 18
- 238000003825 pressing Methods 0.000 claims abstract description 12
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 239000002245 particle Substances 0.000 claims description 19
- 239000008213 purified water Substances 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 14
- 239000010420 shell particle Substances 0.000 claims description 14
- 239000000706 filtrate Substances 0.000 claims description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 238000010257 thawing Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 238000009833 condensation Methods 0.000 claims description 5
- 230000005494 condensation Effects 0.000 claims description 5
- 230000006837 decompression Effects 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000003809 water extraction Methods 0.000 abstract description 3
- 244000089698 Zanthoxylum simulans Species 0.000 description 5
- 235000007650 Aralia spinosa Nutrition 0.000 description 3
- 241000949456 Zanthoxylum Species 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 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
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012065 filter cake Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000011085 pressure filtration Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000000341 volatile oil Substances 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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
A method for extracting a pepper aroma substance comprises the following steps: (1) pretreatment of pepper fruits, (2) repeated freeze-thaw treatment of pepper seeds, (3) steam explosion treatment of pepper shells, (4) ultrasonic-assisted hot water extraction, (5) filter pressing, (6) vacuum concentration, and (7) vacuum freeze drying. The invention adopts a vacuum freeze drying mode to prepare the dry powder-shaped pepper flavor developing substance, thereby reducing the loss of flavor and aroma in the drying environment.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for extracting a pepper aroma substance.
Background
The Chinese prickly ash is a special spice in China, so the Chinese prickly ash is called as Chinese seasoning.
The prickly ash tree is a deciduous shrub or small arbor, the fruit is round, the size of the mung bean is small, and the outer skin of the prickly ash tree is a common spice. The pepper is usually the fruit of zanthoxylum bungeanum, is slightly spicy and astringent, has strong fragrance, has better fragrance after being fried, and is listed as the head of thirteen spices. The pepper is mainly used for cooking meat and seafood dishes, and can also be coarsely ground into powder and mixed with salt to be made into pepper salt for dipping.
The fructus Zanthoxyli contains protein, fat, carbohydrate, calcium, phosphorus, ferrum, etc. The pepper contains volatile oil and aromatic smell, can remove the fishy and mutton smells of various meats, change the taste, stimulate the gastric buds, promote the salivary secretion, increase the appetite, simultaneously enhance the gastrointestinal motility function, promote the intestinal absorption, and is beneficial to the mass intake and absorption of various nutrient substances.
The pepper is a special seasoning raw material in China, and in recent years, due to the increase of export quantity, the planting area is increased dramatically. According to investigation, about 10 ten thousand of Chinese prickly ash fruits are estimated to be processed and utilized in China. Therefore, the development of the pepper deep processing method has important practical significance and market value.
Disclosure of Invention
The invention aims to provide a method for extracting a pepper aroma substance.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for extracting a pepper aroma substance comprises the following steps:
step 1: washing fructus Zanthoxyli with purified water, draining, and drying to dry fruit epidermis;
step 2: crushing the dried pepper to obtain pepper seed particles and pepper shell particles, and then performing freeze thawing treatment on the pepper particles for 2-3 times;
and step 3: soaking pericarpium Zanthoxyli in purified water at 5-30 deg.C for 3-5 hr; then carrying out steam explosion treatment on the soaked pepper shell particles;
and 4, step 4: mixing the freeze-thawed pepper seed particles with the steam explosion treated pepper shell particles to obtain a mixed material; mixing the mixed material with purified water at a mass ratio of 1:40-50, placing into a stainless steel heat extraction device with a steam condensation collection device, and extracting at 75-90 deg.C for 30-45 min; in the extraction process, the material is placed in ultrasonic environment with ultrasonic frequency of 25-35KHz and power density of 0.35-0.45w/cm2；
And 5: carrying out filter pressing on the material obtained in the step 4, and collecting filtrate; wherein the pressure of the filter pressing is 0.25-0.35PMa, and the aperture of the used filter screen is 120-150 meshes;
step 6: putting the filtrate into vacuum decompression concentration equipment, and concentrating the filtrate to 8-12% of the original volume under the conditions of vacuum gauge pressure of-0.08 to-0.10 MPa and temperature of 60-70 ℃ to obtain concentrated solution;
and 7: putting the concentrated solution into vacuum freeze drying equipment, and carrying out vacuum freeze drying under the conditions of vacuum gauge pressure of-0.09 to-0.10 MPa and temperature of-50 to-40 ℃ until the water content of the material is below 8 percent, thus obtaining the dry powdery pericarpium zanthoxyli crusted fragrant substance.
The preferable technical scheme is as follows: the freeze thawing treatment comprises placing semen Zanthoxyli granule in liquid nitrogen for 2-3min, taking out, and placing in hot air environment of 90 + -3 deg.C for 2-3 min.
The preferable technical scheme is as follows: the filter press adopted by the filter press is one of a plate and frame filter press, a belt filter press and a membrane filter press.
The preferable technical scheme is as follows: the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 5-6, the pressure maintaining time is 150-.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the method adopts repeated freeze thawing treatment of the pepper seeds, and is beneficial to extracting the aroma substances in the pepper seeds.
2. The invention adopts steam explosion to treat the pepper shells, which is beneficial to extracting the aroma substances in the pepper shells.
3. The invention adopts ultrasonic-assisted hot water to extract the flavor-developing substances in the pepper seeds and the pepper shells, and the extraction is more sufficient under the assistance of ultrasonic waves.
4. The invention adopts a vacuum freeze drying mode to prepare the dry powder-shaped pepper flavor developing substance, thereby reducing the loss of flavor and aroma in the drying environment.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: method for extracting fragrant substances from peppers
A method for extracting a pepper aroma substance is characterized by comprising the following technical steps.
(1) Pretreatment of pepper fruit
And (5) winnowing. Collecting fresh fructus Zanthoxyli, placing fructus Zanthoxyli in air separation equipment with air speed of 5-7m/s, separating and collecting heavy materials respectively; the heavy material is the pricklyash peel fruit which is removed with crushed leaves and dust by air separation.
And (4) microwave treatment. Cleaning the air-separated fructus Zanthoxyli with food-grade purified water, draining, placing into food-grade vacuum microwave drying equipment with vacuum gauge pressure of-008 to-0.10 MPa, the microwave frequency is 3.0GHz, and the power density is 0.30 to 0.50w/cm2Treating for 10-25min until the fruit epidermis is dry.
(2) Repeated freeze thawing treatment of pepper seeds
And putting the dried pepper into crushing equipment, crushing the dried pepper into uniform particles with the fineness of 10 meshes to obtain pepper seed particles and pepper shell particles, and performing quick freeze-thaw treatment on the pepper seed particles for 2 times, namely putting the pepper seed particles in liquid nitrogen for 2 times. Taking out quickly for 5min, and placing in hot air environment of 90 deg.C for 2.5 min; then the mixture is put into a liquid nitrogen and hot air environment for treatment again, and the circulation is carried out for 2 times.
(3) Steam explosion treatment of Chinese prickly ash shell
Soaking pericarpium Zanthoxyli in food-grade purified water at 20 deg.C for 4 hr; and (3) placing the soaked peanut shell particles in steam explosion equipment, and performing steam explosion treatment by adopting parameters of a water-material ratio of 1:5, a pressure maintaining time of 170s and a steam pressure of 2 MPa.
(4) Ultrasonic assisted hot water extraction
Mixing the pepper seed particles subjected to repeated freeze thawing treatment and the pepper shells subjected to steam explosion treatment to obtain a mixed material; mixing the mixed material with food-grade purified water at a mass ratio of 1:45, placing into a stainless steel heat extraction device with a steam condensation collection device, and extracting at 80 deg.C for 40 min; in the extraction process, the material is placed in an ultrasonic environment with an ultrasonic frequency of 30KHz and a power density of 0.4w/cm2。
(5) Filter pressing
Carrying out filter pressing treatment on the materials subjected to the ultrasonic-assisted hot water extraction by using a food-grade filter press, and collecting filtrate; wherein the pressure filtration pressure is 0.3MPa, the aperture of the filter screen is 130 meshes, the water content of the filter cake is 62%, and the filtrate is collected. The filter press is a plate and frame filter press.
(6) Vacuum concentrating
And putting the filtrate into vacuum decompression concentration equipment, and concentrating at 65 ℃ to 10% of the original volume under the condition of vacuum gauge pressure of-0.00 MPa to obtain a concentrated solution.
(7) Vacuum freeze drying
Putting the concentrated solution into vacuum freeze drying equipment, and freeze drying under vacuum at-45 deg.C under-0.095 MPa until the water content is below 8% to obtain dry powder of pericarpium Zanthoxyli fragrant substance.
Example 2: method for extracting fragrant substances from peppers
A method for extracting a pepper aroma substance comprises the following steps:
step 1: washing fructus Zanthoxyli with purified water, draining, and drying to dry fruit epidermis;
step 2: crushing the dried pepper to obtain pepper seed particles and pepper shell particles, and then performing freeze thawing treatment on the pepper particles for 3 times;
and step 3: soaking pericarpium Zanthoxyli particles in 5 deg.C purified water for 3 hr; then carrying out steam explosion treatment on the soaked pepper shell particles;
and 4, step 4: mixing the freeze-thawed pepper seed particles with the steam explosion treated pepper shell particles to obtain a mixed material; mixing the mixed material with purified water according to a mass ratio of 1:40, placing the mixture into a stainless steel heat extraction device with a steam condensation collection device, and extracting for 30min at 75 ℃; in the extraction process, the material is placed in an ultrasonic environment with an ultrasonic frequency of 25KHz and a power density of 0.35w/cm2；
And 5: carrying out filter pressing on the material obtained in the step 4, and collecting filtrate; wherein the pressure of the filter pressing is 0.25MPa, and the aperture of the used filter screen is 120 meshes;
step 6: putting the filtrate into vacuum decompression concentration equipment, and concentrating to 8% of the original volume under the condition of vacuum gauge pressure of-0.08 MPa and the temperature of 60 ℃ to obtain concentrated solution;
and 7: and (3) putting the concentrated solution into vacuum freeze drying equipment, and carrying out vacuum freeze drying under the conditions of vacuum gauge pressure of-0.09 MPa and temperature of-50 ℃ until the water content of the material is below 8 percent, thus obtaining the dry powdery pericarpium zanthoxyli crusted fragrant substance.
The preferred embodiment is: the freeze thawing treatment comprises placing semen Zanthoxyli granule in liquid nitrogen for 2min, taking out, and placing in hot air environment of 87 deg.C for 2 min.
The preferred embodiment is: the filter press adopted by the filter press is one of a plate and frame filter press, a belt filter press and a membrane filter press.
The preferred embodiment is: the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1:5, the pressure maintaining time is 150s, and the steam pressure is 1.8 MPa.
Example 3: method for extracting fragrant substances from peppers
A method for extracting a pepper aroma substance comprises the following steps:
step 1: washing fructus Zanthoxyli with purified water, draining, and drying to dry fruit epidermis;
step 2: crushing the dried pepper to obtain pepper seed particles and pepper shell particles, and then performing freeze thawing treatment on the pepper particles for 2-3 times;
and step 3: soaking pericarpium Zanthoxyli particles in 5 deg.C purified water for 5 hr; then carrying out steam explosion treatment on the soaked pepper shell particles;
and 4, step 4: mixing the freeze-thawed pepper seed particles with the steam explosion treated pepper shell particles to obtain a mixed material; mixing the mixed material with purified water according to a mass ratio of 1: 50, placing the mixture into a stainless steel heat extraction device with a steam condensation collection device, and extracting for 30min at 75 ℃; in the extraction process, the material is placed in an ultrasonic environment with an ultrasonic frequency of 35KHz and a power density of 0.45w/cm2；
And 5: carrying out filter pressing on the material obtained in the step 4, and collecting filtrate; wherein the pressure of the filter pressing is 0.35PMa, and the aperture of the used filter screen is 150 meshes;
step 6: putting the filtrate into vacuum decompression concentration equipment, and concentrating to 12% of the original volume under the condition of vacuum gauge pressure of-0.10 MPa and at the temperature of 70 ℃ to obtain concentrated solution;
and 7: putting the concentrated solution into vacuum freeze drying equipment, and freeze drying under vacuum at-40 deg.C under-0.10 MPa to water content below 8% to obtain dry powder of pericarpium Zanthoxyli fragrant substance.
The preferred embodiment is: the freeze thawing treatment comprises placing semen Zanthoxyli granule in liquid nitrogen for 3min, taking out, and placing in hot air environment of 90 + -3 deg.C for 3 min.
The preferred embodiment is: the filter press adopted by the filter pressing is a belt filter press.
The preferred embodiment is: the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1:6, the pressure maintaining time is 200s, and the steam pressure is 2.4 MPa.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (4)
1. A method for extracting a pepper aroma substance is characterized by comprising the following steps: comprises the following steps:
step 1: washing fructus Zanthoxyli with purified water, draining, and drying to dry fruit epidermis;
step 2: crushing the dried pepper to obtain pepper seed particles and pepper shell particles, and then performing freeze thawing treatment on the pepper particles for 2-3 times;
and step 3: soaking pericarpium Zanthoxyli in purified water at 5-30 deg.C for 3-5 hr; then carrying out steam explosion treatment on the soaked pepper shell particles;
and 4, step 4: mixing the freeze-thawed pepper seed particles with the steam explosion treated pepper shell particles to obtain a mixed material; mixing the mixed material with purified water at a mass ratio of 1:40-50, placing into a stainless steel heat extraction device with a steam condensation collection device, and extracting at 75-90 deg.C for 30-45 min; in the extraction process, the material is placed in ultrasonic environment with ultrasonic frequency of 25-35KHz and power density of 0.35-0.45w/cm2；
And 5: carrying out filter pressing on the material obtained in the step 4, and collecting filtrate; wherein the pressure of the filter pressing is 0.25-0.35MPa, and the aperture of the used filter screen is 120-150 meshes;
step 6: putting the filtrate into vacuum decompression concentration equipment, and concentrating the filtrate to 8-12% of the original volume under the conditions of vacuum gauge pressure of-0.08 to-0.10 MPa and temperature of 60-70 ℃ to obtain concentrated solution;
and 7: putting the concentrated solution into vacuum freeze drying equipment, and carrying out vacuum freeze drying under the conditions of vacuum gauge pressure of-0.09 to-0.10 MPa and temperature of-50 to-40 ℃ until the water content of the material is below 8 percent, thus obtaining the dry powdery pericarpium zanthoxyli crusted fragrant substance.
2. The extraction method of the pepper aroma substances according to claim 1, which is characterized in that: the freeze thawing treatment comprises placing semen Zanthoxyli granule in liquid nitrogen for 2-3min, taking out, and placing in hot air environment of 90 + -3 deg.C for 2-3 min.
3. The extraction method of the pepper aroma substances according to claim 1, which is characterized in that: the filter press adopted by the filter press is one of a plate and frame filter press, a belt filter press and a membrane filter press.
4. The extraction method of the pepper aroma substances according to claim 1, which is characterized in that: the technological parameters of the steam explosion treatment are as follows: the water-material ratio is 1: 5-6, the pressure maintaining time is 150-.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911388378.2A CN110973571A (en) | 2019-12-30 | 2019-12-30 | Method for extracting fragrant substances from peppers |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911388378.2A CN110973571A (en) | 2019-12-30 | 2019-12-30 | Method for extracting fragrant substances from peppers |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111512942A (en) * | 2020-05-13 | 2020-08-11 | 青阳县三三富林中药材有限责任公司 | Polygonatum sibiricum asexual propagation method for improving emergence rate and strong seedling rate |
| CN111938134A (en) * | 2020-08-18 | 2020-11-17 | 合肥工业大学 | Preparation method of thymol natural antioxidant |
| CN112471513A (en) * | 2020-12-22 | 2021-03-12 | 青阳县南峰食品有限公司 | Preparation method of rhizoma polygonati honeyed pills |
| CN112574815A (en) * | 2020-12-15 | 2021-03-30 | 四川怡味生物科技有限公司 | Preparation process of zanthoxylum oil |
| CN115720954A (en) * | 2022-12-02 | 2023-03-03 | 刘晓军 | Chewing gum containing salt and preparation method thereof |
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2019
- 2019-12-30 CN CN201911388378.2A patent/CN110973571A/en active Pending
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| 马青琳等: "花椒水提取物HPLC指纹图谱研究", 《山东中医杂质》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111512942A (en) * | 2020-05-13 | 2020-08-11 | 青阳县三三富林中药材有限责任公司 | Polygonatum sibiricum asexual propagation method for improving emergence rate and strong seedling rate |
| CN111938134A (en) * | 2020-08-18 | 2020-11-17 | 合肥工业大学 | Preparation method of thymol natural antioxidant |
| CN112574815A (en) * | 2020-12-15 | 2021-03-30 | 四川怡味生物科技有限公司 | Preparation process of zanthoxylum oil |
| CN112471513A (en) * | 2020-12-22 | 2021-03-12 | 青阳县南峰食品有限公司 | Preparation method of rhizoma polygonati honeyed pills |
| CN115720954A (en) * | 2022-12-02 | 2023-03-03 | 刘晓军 | Chewing gum containing salt and preparation method thereof |
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