Food and Fermentation Industries >

2023 , Vol. 49 >Issue 2: 202 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030190

Comparison of numb components and volatile components of Zanthoxylum armatum DC. oil processed by different techniques

  • JIANG Lingyan ,
  • ZHU Xiang ,
  • ZHAO Lin ,
  • WEN Chenggang ,
  • YOU Shuang ,
  • XIE Tianfang ,
  • DAI Qian
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  • (Yaomazi Food Co.Ltd., Hongya 620360, China)

Received date: 2021-11-23

  Revised date: 2021-12-27

  Online published: 2023-02-15

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Abstract

In the presentwork,Zanthoxylum armatum oil was produced by freshly squeezing(FS), deep frying (DF), and CO2 supercritical fluid extraction (SCFE), using freshfruit of Z. armatum as raw materials. The HPLCand headspace solid-phase microextraction-gaschromatography-mass spectrometry (HS-SPME-GCMS) were used to compare and analyze the numb components and volatile components of the Z. armatum oil. Results showed that hydroxy-α-sanshool appeared as the main numb component in 3 kinds of Z. armatum oil (P<0.05). Hydroxy-α-sanshool [(605.02±7.940) mg/g], hydroxy-β-sanshool [(48.76±0.673) mg/g], and hydroxy-γ-sanshool [(1.58±0.004) mg/g] of the Z. armatum oil produced by CO2 SCFE were significantly higher than the other two kinds of Z. armatum oil. A total of 143 volatile components were revealed. There were differences in species and content, but the main volatile components were linalool (17.20%-30.04%) and D-limonene (16.54%-20.95%). The differences between the numb components and volatile components make the sensory qualities of the 3 kinds of Z. armatum oil different. This study provides the quality data basis for the Z. armatum oil quality standardization inthe processing industry.

Key words： Zanthoxylum armatum oil; numb components; volatile components; processing techniques

Cite this article

JIANG Lingyan , ZHU Xiang , ZHAO Lin , WEN Chenggang , YOU Shuang , XIE Tianfang , DAI Qian . Comparison of numb components and volatile components of Zanthoxylum armatum DC. oil processed by different techniques[J]. Food and Fermentation Industries, 2023 , 49(2) : 202 -211 . DOI: 10.13995/j.cnki.11-1802/ts.030190

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