CN112552994A - Zanthoxylum oil and preparation method thereof - Google Patents

Zanthoxylum oil and preparation method thereof Download PDF

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Publication number
CN112552994A
CN112552994A CN202011480323.7A CN202011480323A CN112552994A CN 112552994 A CN112552994 A CN 112552994A CN 202011480323 A CN202011480323 A CN 202011480323A CN 112552994 A CN112552994 A CN 112552994A
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oil
leaching
zanthoxylum
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temperature
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柳长武
代素芬
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Sichuan Yiwei Biotechnology Co ltd
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Sichuan Yiwei Biotechnology Co ltd
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    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/02—Pretreatment
    • C11B1/04—Pretreatment of vegetable raw material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • C11B1/108—Production of fats or fatty oils from raw materials by extracting after-treatment, e.g. of miscellae
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B3/00—Refining fats or fatty oils
    • C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/022—Refining
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/025—Recovery by solvent extraction

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)

Abstract

The invention discloses rattan pepper oil and a preparation method thereof, and belongs to the field of vegetable oil preparation. Removing sundries such as dead branches and leaves from Hongya rattan pepper with the water content of 9% -11%, and crushing into particles; adding hot rapeseed oil at 200 ℃ in a material-liquid ratio of 1:2.5-3 (m/v) into the rattan pepper particles for three-stage leaching treatment, wherein the first stage is leaching at 200 ℃ for 2-5min at 180-; the second-stage ultrasonic treatment is carried out for 60-80min at the temperature of 70-80 ℃ and the power of 200-; leaching at 50-60 deg.C for 30-40 min; standing for 5-7h, and performing rough filtration, fine filtration and filling to obtain the finished product. The invention adopts a three-stage leaching technology, the first stage is used for exciting the fragrance at high temperature for a short time, and the second stage is used for dissolving out fragrance and numb taste substances through ultrasonic treatment; and the third stage is subjected to low-temperature leaching, so that the fragrance and the numb taste are enriched, particularly the fragrance can be remarkably enriched, and the content of the prepared zanthoxylum oil aromatic oil is 3.38-3.45%. The zanthoxylum schinifolium oil is rich in fragrance and hemp taste, and the defect of insufficient fragrance and hemp taste of the zanthoxylum schinifolium oil caused by high-temperature extraction in the traditional zanthoxylum schinifolium oil process is overcome.

Description

Zanthoxylum oil and preparation method thereof
Technical Field
The invention belongs to the field of vegetable oil preparation, and particularly relates to rattan pepper oil, a preparation method thereof and rattan pepper oil prepared by the preparation method.
Background
Zanthoxylum schinifolium, a scientific name for Zanthoxylum armatum, is called Zanthoxylum schinifolium as perennial shrub of Zanthoxylum of Rutaceae because its branches and leaves are scattered and extended like tendril. Amino acid composition in the rattan pepper is complete, and the protein has high nutritive value and is a high-quality nutritive protein source; the fatty acid content is very rich, especially the unsaturated fatty acid content is very high. The content of unsaturated fatty acid in the rattan pepper is high in proportion to total fatty acid, wherein oleic acid accounts for 25-50%, and linoleic acid accounts for 20-40%. The zanthoxylum fruit and leaf contain chemical components such as limonene, pinene, terpinene, myrcene, limonene, linalool, 4-terpineol, geraniol, alpha-terpineol, capsicol, citronellal, beta-thujone, linalyl acetate, bergapten, umbelliferone, aloperine, sanshoamides, kaempferol, sanshool and the like, and the zanthoxylum fruit and leaf have strong fragrance and long-lasting spicy taste.
Zanthoxylum piperitum is used as an important flavoring agent, and is very difficult to store, so it is often made into Zanthoxylum piperitum oil. The zanthoxylum schinifolium oil is a necessary seasoning in the seasoning of the zanthoxylum bungeanum, is prepared by extracting and extracting fresh zanthoxylum schinifolium and rapeseed oil, has clear color and luster, yellow green color, strong zanthoxylum schinifolium faint scent and slightly numb mouthfeel. The traditional zanthoxylum schinifolium oil production mainly adopts a boiling method and a hot oil soaking method, the time consumption is long, the required temperature is high, the prepared zanthoxylum schinifolium oil is low in water content, the zanthoxylum schinifolium oil is good in storage effect, but fragrant substances are volatilized much, the zanthoxylum schinifolium oil is insufficient in fragrance and poor in quality, a large amount of zanthoxylum schinifolium raw materials are often needed to meet the sales quality requirement, the waste of the raw materials is caused, and the production efficiency. In recent years, in order to improve the content of fragrant substances in zanthoxylum schinifolium oil, improve the quality of zanthoxylum schinifolium oil, improve the utilization rate of zanthoxylum schinifolium raw materials and control the production cost, a method of reducing the temperature for extraction is often adopted. When the extraction temperature is lower, the fragrance substance volatilizes less, the fragrance is strong, but the water content is extremely high, free radicals are easily generated, the acid value and the peroxide value are rapidly increased, rancidity and deterioration often occur in a short time, the product quality is influenced, and the quality problem is caused.
Based on the analysis, the zanthoxylum oil with thorough extraction, sufficient extraction of the component of the sesame, proper extraction temperature and lower energy consumption and the preparation method thereof are urgently needed in the current industry.
Disclosure of Invention
In view of the analysis, the invention provides the zanthoxylum oil with complete extraction, sufficient extraction of the sesame component, proper extraction temperature and lower energy consumption and the preparation method thereof. The invention is realized by the following processes:
a preparation method of zanthoxylum schinifolium oil comprises the following steps:
pretreatment: removing sundries such as dead branches and leaves from Hongya stem pepper for later use, wherein the water content of the stem pepper is 9-11%;
crushing: coarsely crushing the dry rattan pepper into particles;
preheating rapeseed oil: heating the rapeseed oil to 180-200 ℃ for later use;
leaching: carrying out three-stage leaching treatment according to the material-liquid ratio of 1:2.5-3 (m/v), wherein in the first stage, the temperature is 180-; in the second stage, ultrasonic treatment is carried out at the temperature of 70-80 ℃ for 60-80min, and the ultrasonic power is 200-; the third stage, the temperature is 50-60 ℃, and the time is 30-40 min;
standing: standing the extracted zanthoxylum oil for 5-7 h;
coarse filtration: performing coarse filtration on the zanthoxylum schinifolium oil to remove zanthoxylum schinifolium residues;
fine filtering: removing water from Zanthoxylum oil by a disc separator;
and (3) finished product: filling the zanthoxylum oil into finished products;
the content of the aromatic oil is 3.38% -3.45%.
The invention also discloses the zanthoxylum schinifolium oil prepared by the preparation method, and the content of aromatic oil in the zanthoxylum schinifolium oil is 3.38-3.54%.
The invention has the beneficial effects that:
the invention adopts a three-stage leaching technology, the first stage is used for exciting the fragrance at high temperature for a short time, and the second stage is used for dissolving out fragrance and numb taste substances through ultrasonic treatment; and the third stage is subjected to low-temperature leaching, so that the fragrance and the numb taste are enriched, particularly the fragrance can be remarkably enriched, and the content of the prepared zanthoxylum oil aromatic oil is 3.38-3.45%. The zanthoxylum schinifolium oil is rich in fragrance and hemp taste, and the defect of insufficient fragrance and hemp taste of the zanthoxylum schinifolium oil caused by high-temperature extraction in the traditional zanthoxylum schinifolium oil process is overcome.
Detailed Description
Example 1
A preparation method of zanthoxylum schinifolium oil comprises the following steps:
(1) pretreatment: removing sundries such as dead branches and leaves from Hongya stem pepper for later use, wherein the water content of the stem pepper is 10%;
(2) crushing: coarsely crushing the dry rattan pepper into particles;
(3) preheating rapeseed oil: heating the rapeseed oil to 190 ℃ for later use;
(4) leaching: performing three-stage leaching treatment according to a material-liquid ratio of 1:2.5 (m/v), wherein in the first stage, the temperature is 190 ℃ and the time is 3.5 min; in the second stage, ultrasonic treatment is carried out at 75 ℃ for 70min, and the ultrasonic power is 250 w; in the third stage, the temperature is 55 ℃ and the time is 35 min;
(5) standing: standing the extracted zanthoxylum oil for 6 hours;
(6) coarse filtration: performing coarse filtration on the zanthoxylum schinifolium oil to remove zanthoxylum schinifolium residues;
(7) fine filtering: removing water from Zanthoxylum oil by a disc separator;
(8) and (3) finished product: filling the zanthoxylum piperitum oil into finished products, wherein the content of the aromatic oil in the finished products is 3.45%.
Example 2
A preparation method of zanthoxylum schinifolium oil comprises the following steps:
(1) pretreatment: removing sundries such as dead branches and leaves from Hongya stem pepper for later use, wherein the water content of the stem pepper is 9%;
(2) crushing: coarsely crushing the dry rattan pepper into particles;
(3) preheating rapeseed oil: heating the rapeseed oil to 180 ℃ for later use;
(4) leaching: performing three-stage leaching treatment according to a material-liquid ratio of 1:2.5 (m/v), wherein in the first stage, the temperature is 180 ℃ and the time is 5 min; in the second stage, ultrasonic treatment is carried out at the temperature of 70 ℃ for 80min, and the ultrasonic power is 200 w; in the third stage, the temperature is 50 ℃ and the time is 40 min;
(5) standing: standing the extracted zanthoxylum oil for 5 hours;
(6) coarse filtration: performing coarse filtration on the zanthoxylum schinifolium oil to remove zanthoxylum schinifolium residues;
(7) fine filtering: removing water from Zanthoxylum oil by a disc separator;
(8) and (3) finished product: filling the zanthoxylum oil into finished products, wherein the content of the aromatic oil of the finished products is 3.38%.
Example 3
A preparation method of zanthoxylum schinifolium oil comprises the following steps:
(1) pretreatment: removing sundries such as dead branches and leaves from Hongya stem pepper for later use, wherein the water content of the stem pepper is 11%;
(2) crushing: coarsely crushing the dry rattan pepper into particles;
(3) preheating rapeseed oil: heating the rapeseed oil to 200 ℃ for later use;
(4) leaching: performing three-stage leaching treatment according to a material-liquid ratio of 1:3 (m/v), wherein in the first stage, the temperature is 200 ℃, and the time is 2 min; in the second stage, ultrasonic treatment is carried out at the temperature of 80 ℃ for 60min, and the ultrasonic power is 300 w; in the third stage, the temperature is 60 ℃ and the time is 30 min;
(5) standing: standing the extracted zanthoxylum oil for 7 hours;
(6) coarse filtration: performing coarse filtration on the zanthoxylum schinifolium oil to remove zanthoxylum schinifolium residues;
(7) fine filtering: removing water from Zanthoxylum oil by a disc separator;
(8) and (3) finished product: filling the zanthoxylum oil into finished products, wherein the content of the aromatic oil of the finished products is 3.38%.
Comparative example 1
Compared with the example 1, the method for preparing the zanthoxylum oil cancels the second stage treatment during the leaching, simultaneously prolongs the treatment time of the third stage to 80min, and has the following operations in the rest steps:
(1) pretreatment: pretreatment: removing sundries such as dead branches and leaves from Hongya stem pepper for later use, wherein the water content of the stem pepper is 10%;
(2) crushing: coarsely crushing the dry rattan pepper into particles;
(3) preheating rapeseed oil: heating the rapeseed oil to 190 ℃ for later use;
(4) leaching: performing two-stage leaching treatment according to a material-liquid ratio of 1:2.5 (m/v), wherein in the first stage, the temperature is 190 ℃, and the time is 3.5 min; in the second stage, the temperature is 55 ℃ and the time is 80 min;
(5) standing: standing the extracted zanthoxylum oil for 6 hours;
(6) coarse filtration: performing coarse filtration on the zanthoxylum schinifolium oil to remove zanthoxylum schinifolium residues;
(7) fine filtering: removing water from Zanthoxylum oil by a disc separator;
(8) and (3) finished product: filling the zanthoxylum piperitum oil into finished products, wherein the content of the aromatic oil in the finished products is 3.45%.
Comparative example 2
Compared with the example 1, the method for preparing the zanthoxylum piperitum oil cancels the third stage treatment during the leaching, simultaneously prolongs the treatment time of the second stage to 90min, and has the following operations in the same way as the example 1:
(1) pretreatment: removing sundries such as dead branches and leaves from Hongya stem pepper for later use, wherein the water content of the stem pepper is 10%;
(2) crushing: coarsely crushing the dry rattan pepper into particles;
(3) preheating rapeseed oil: heating the rapeseed oil to 190 ℃ for later use;
(4) leaching: performing two-stage leaching treatment according to a material-liquid ratio of 1:2.5 (m/v), wherein in the first stage, the temperature is 190 ℃, and the time is 3.5 min; in the second stage, ultrasonic treatment is carried out at the temperature of 75 ℃ for 90min, and the ultrasonic power is 250 w;
(5) standing: standing the extracted zanthoxylum oil for 6 hours;
(6) coarse filtration: performing coarse filtration on the zanthoxylum schinifolium oil to remove zanthoxylum schinifolium residues;
(7) fine filtering: removing water from Zanthoxylum oil by a disc separator;
(8) and (3) finished product: filling the zanthoxylum piperitum oil into finished products, wherein the content of the aromatic oil in the finished products is 3.45%.
Comparative example 3
Compared with the example 1, the method for preparing the zanthoxylum oil cancels the second and third stages of treatment during the leaching, the first stage time is prolonged to 15min, and the rest of the operation is the same as the example 1, which comprises the following steps:
(1) pretreatment: removing sundries such as dead branches and leaves from Hongya stem pepper for later use, wherein the water content of the stem pepper is 10%;
(2) crushing: coarsely crushing the dry rattan pepper into particles;
(3) preheating rapeseed oil: heating the rapeseed oil to 190 ℃ for later use;
(4) leaching: leaching according to a material-liquid ratio of 1:2.5 (m/v), wherein the temperature is 190 ℃, and the time is 15 min;
(5) standing: standing the extracted zanthoxylum oil for 6 hours;
(6) coarse filtration: performing coarse filtration on the zanthoxylum schinifolium oil to remove zanthoxylum schinifolium residues;
(7) fine filtering: removing water from Zanthoxylum oil by a disc separator;
(8) and (3) finished product: filling the zanthoxylum piperitum oil into finished products, wherein the content of the aromatic oil in the finished products is 3.45%.
Comparative example 4
The commercially available "someone" brand zanthoxylum oil.
Test example 1
And (3) detection of the spicy substances:
5 g of zanthoxylum oil of each group of examples and comparative examples is taken, analytical grade methanol is added according to the material-liquid ratio of 1:5, the mixture is oscillated for 4 hours, supernate is taken, reduced pressure and evaporated to dryness, then a small amount of chromatographic grade methanol is added for redissolution, and then the volume is determined to 50mL by using chromatographic grade methanol after alkaline aluminium oxide chromatography, and then a spectrophotometer is carried out for determination. The detection indexes of each group are detailed in table 1.
TABLE 1
Figure 502499DEST_PATH_IMAGE001
。
As can be seen from the results in Table 1, the OH-alpha-sanshool equivalent in the zanthoxylum oil prepared by the process of the invention is significantly higher than that in the comparative examples 1 to 4, and the difference between each comparative example and the example has statistical significance (※P＜0.05；△P is less than 0.01). Comparative example 1, in which the third leaching treatment was omitted and only the high-temperature leaching and the ultrasonic leaching were remained, the OH-. alpha. -sanshool equivalent was decreased to some extent but to a lesser extent, and it can be seen that the elimination of the third leaching treatment in the leaching stageThe low-temperature extraction in the last stage slightly influences the spicy taste of the zanthoxylum oil. In contrast, in comparative example 2, the OH-alpha-sanshool equivalent is obviously reduced after the ultrasonic leaching treatment of the second stage is cancelled, and is the lowest in comparative examples 1 to 3, so that the cancellation of the ultrasonic leaching treatment can seriously affect the spicy taste presentation of the zanthoxylum oil. In contrast, in comparative example 3, the second ultrasonic leaching and the low-temperature leaching were omitted, and the leaching was carried out at a high temperature, and it was found that the OH-alpha-sanshool equivalent was also affected to some extent. The content of commercially available zanthoxylum piperitum oil is slightly lower than the OH-alpha-sanshool equivalent of zanthoxylum piperitum oil in the examples of the present invention.
Test example 2
Determination of aromatic oil content
50g of zanthoxylum schinifolium oil of each group of examples and comparative examples is taken, the zanthoxylum schinifolium oil is poured into a 1000mL flask, distilled water is added according to the feed-liquid ratio of 1:10 (m: v), and the reflux is kept for 1.5 h. After distillation, the electric furnace was turned off, the belt apparatus was cooled to room temperature, and the distilled ingredients (fragrance oil) were collected. Collecting extract, adding appropriate amount of anhydrous sodium sulfate, standing overnight, removing desiccant, and weighing aromatic oil. The specific measurement data are detailed in table 2.
TABLE 2
Figure 622902DEST_PATH_IMAGE002
。
According to the results in table 2, the aromatic oil of zanthoxylum oil prepared by the process of the invention has a significantly higher proportion than that of the rest comparative groups. The third stage of leaching treatment is omitted in the comparative example 1, only the high-temperature leaching and the ultrasonic leaching are reserved, the aromatic oil content is obviously reduced and is the lowest in the tissues of the comparative examples 1-3, and therefore, the fragrance presentation of the zanthoxylum oil can be seriously influenced by the fact that the low-temperature leaching in the last stage is omitted in the leaching stage. In contrast, in comparative example 2, the content of aromatic oil was reduced to a smaller extent after the ultrasonic extraction treatment of the second stage was omitted, so that the aroma of zanthoxylum oil was not significantly affected by the cancellation of the ultrasonic extraction treatment. In contrast, in comparative example 3, after the ultrasonic extraction and the low-temperature extraction are cancelled, the extraction is carried out at a high temperature, and the result shows that the content of the aromatic oil is also influenced to a certain extent, which is between comparative example 1 and comparative example 2, and the content of the aromatic oil is highly insufficient in the invention although the traditional high-temperature conventional extraction can also maintain a certain fragrance of the zanthoxylum oil. The content of commercially available zanthoxylum piperitum oil is slightly lower than that of the zanthoxylum piperitum oil in the examples of the present invention.
In conclusion, the zanthoxylum oil with thick fragrant substances and prominent numb-taste substances can be obtained only by adopting the three-stage leaching technology.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims (10)

1. A method for producing zanthoxylum oil comprises the following steps:
pre-treating;
crushing;
preheating rapeseed oil;
three-stage leaching;
standing;
coarse filtration;
fine filtering; and
filling;
the content of the zanthoxylum oil aromatic oil is 3.38% -3.45%.
2. The production method according to claim 1, wherein:
the rapeseed oil is preheated to 180-200 ℃.
3. The production method according to claim 1, wherein:
the three-stage leaching comprises:
leaching at high temperature;
ultrasonic leaching; and
and (5) leaching at low temperature.
4. The production method according to claim 3, wherein:
the feed-liquid ratio of the zanthoxylum piperitum particles to the preheated rapeseed oil is 1:2.5-3 (m/v).
5. The production method according to claim 3, wherein:
the high-temperature leaching is leaching at the temperature of 180 ℃ and 200 ℃ for 2-5 min.
6. The production method according to claim 3, wherein:
the ultrasonic leaching is performed for 60-80min under 200-300w power, and the oil temperature is maintained at 70-80 ℃.
7. The production method according to claim 3, wherein:
the low-temperature leaching is leaching at 50-60 ℃ for 30-40 min.
8. The production method according to claim 1, wherein:
the standing time is 5-7 h.
9. A zanthoxylum oil prepared by the production method according to any one of claims 1 to 8.
10. The rattan pepper oil according to claim 9, wherein:
the content of the aromatic oil is 3.38% -3.45%.
CN202011480323.7A 2020-12-16 2020-12-16 Zanthoxylum oil and preparation method thereof Pending CN112552994A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113854365A (en) * 2021-10-15 2021-12-31 四川森鲜生物科技有限公司 Rattan pepper aromatic oil preparation facilities

Citations (5)

* Cited by examiner, † Cited by third party
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