花椒油和花椒籽油提取技术研究进展Research progress on extraction process of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seed oil

Abstract

花椒作为一种传统的药食同源经济作物，在我国具有悠久的栽培和使用历史。近年来，消费者对花椒精深加工产品的需求逐步趋于多样化。为了促进花椒系列产品的开发,对花椒油和花椒籽油的定义、分类和主要提取方法进行了总结。花椒油和花椒籽油分别是以花椒果皮和花椒籽为原料制备的产品，花椒油根据制备方式不同分为花椒调味油、花椒精油和花椒油树脂。花椒籽油的主要制备方式为压榨法和溶剂浸提法。综合创新花椒中脂肪的精深加工技术，拓宽花椒食用、药用等范围，是实现花椒资源增值的有效途径。As a traditional medicinal and edible economic crop, Zanthoxylum bungeanum has a long history of cultivation and use in China. In recent years, consumers′ demand for deep processing products of Zanthoxylum bungeanum has gradually diversified. In order to promote the development of Zanthoxylum bungeanum series products, the definition, classification and main extraction methods of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seed oil were summarized. Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seed oil are prepared from Zanthoxylum bungeanum peel and Zanthoxylum bungeanum seed respectively. Zanthoxylum bungeanum oil is divided into Zanthoxylum bungeanum seasoning oil, Zanthoxylum bungeanum essential oil and Zanthoxylum bungeanum oleoresin according to different preparation methods. The main preparation methods of Zanthoxylum bungeanum seed oil are pressing method and solvent extraction method. Innovating the deep processing technology of fat in Zanthoxylum bungeanum and widening edible and medicinal applications are effective approaches to level up the added value of Zanthoxylum bungeanum resource.

Keywords

• 花椒；花椒油；花椒籽油；提取技术
• zanthoxylum bungeanum; zanthoxylum bungeanum oil; zanthoxylum bungeanum seed oil; extraction technology