Zhongguo youzhi (Dec 2024)
"超声辅助混合浸提制备花椒调味油的 工艺优化及其风味成分分析""Optimization of ultrasound-assisted mixed extraction process of Zanthoxylum flavored oil and analysis of its flavor components"
Abstract
为提高花椒调味油风味品质，采用超声辅助植物油-乙醇混合浸提制备花椒调味油，通过单因素实验考察超声温度、超声时间、乙醇加量对调味油中花椒酰胺总含量的影响，并利用响应面法对制备工艺进行优化，采用顶空固相微萃取-气相色谱质谱联用（HS-SPME-GC-MS）技术对调味油的挥发性成分进行检测与分析，对比植物油-乙醇混合浸提与单植物油浸提调味油挥发性成分的差异，同时对制备的调味油呈香属性进行风味评价。结果表明：花椒调味油的最佳制备条件为超声温度51 ℃、超声时间44 min、乙醇加量21%（以大豆油质量计），花椒原料与大豆油质量比1∶ 3，超声功率240 W，在此条件下调味油中花椒酰胺总含量为（4.72±0.08）mg/g；混合浸提和单植物油浸提的调味油中检出的主要挥发性化合物分别为45种和37种，其主要挥发性成分均为烯烃类及醇类；混合浸提调味油在柑橘香、松香、浓厚味呈香属性方面的风味强度显著强于单植物油浸提的，在脂香方面低于单植物油浸提的，但其风味更容易被评价小组接受。综上，混合浸提得到的花椒调味油在风味种类及主要风味成分方面有一定富集作用，所优化的方法可用于花椒调味油的制备。 In order to improve the flavor quality of Zanthoxylum flavored oil, Zanthoxylum flavored oil was prepared by ultrasound-assisted plant oil-ethanol mixed extraction. The effects of ultrasonic temperature, ultrasonic time and ethanol dosage on the total content of fagaramide in the flavored oil were investigated by single factor experiment, the preparation process was optimized using response surface methodology, the volatile components of the flavored oil were detected and analysed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the differences in volatile compositions of flavored oils were compared between plant oil-ethanol mixed extraction and single-plant oil extraction. In addition, the aroma attributes of prepared flavored oils were evaluated in terms of flavor. The results showed that the optimal conditions for the preparation of Zanthoxylum flavored oil were as follows: ultrasonic temperature 51 ℃, ultrasonic time 44 min, ethanol dosage 21% （based on the mass of soybean oil）, Zanthoxylum to soybean oil mass ratio 1∶ 3, ultrasonic power 240 W. The total content of fagaramide in the flavored oil under these conditions was (4.72±0.08) mg/g. There were 45 and 37 types of main volatile components detected in the flavored oils of the mixed extraction and single-plant oil extraction, respectively, and their main volatile components were alkenes and alcohols. The flavor intensity of the mixed- extracted flavored oils was significantly stronger than that of the single-plant oil extracts in terms of citrus aroma, pine aroma, and strong flavor presentation attributes, and lower than that of the single-plant oil extracts in terms of fat aroma, but their flavor was more readily accepted by the evaluation panel. In conclusion, the Zanthoxylum flavored oil obtained by mixed extraction shows some enrichment in terms of flavor types and major flavor components, and the optimized method can be used for the preparation of Zanthoxylum flavored oil.
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