Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 265 - 273

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032804

Effects of different particle sizes on quality of dried Zanthoxylum schinifolium Sieb. et Zucc powder

  • ZENG Weiyou ,
  • ZHOU Yuqiang ,
  • CHI Hao
Expand
  • 1(Chongqing Jiangjin District Popularization Center of Agricultural Technology, Chongqing 402260, China)
    2(Chongqing Jiangjin District Rural Development Service Center, Chongqing 402260, China)

Received date: 2022-06-28

  Revised date: 2022-08-09

  Online published: 2023-11-20

Fold

Abstract

To study the effect of different particle sizes on the quality of Zanthoxylum schinifolium Sieb. et Zucc powder, the dried Zanthoxylum schinifolium Sieb. et Zucc particles were seeded and crushed, then sieved into powder with different particle sizes. The physical and chemical properties and sensory indexes of the powder were studied, and the morphology and size of Zanthoxylum schinifolium Sieb. et Zucc powder with different particle sizes were observed by electron microscope and scanning electron microscope. Results showed that the smashing could promote the release of the numb-taste and aroma substances, the color of the smashed powder increased, the content of chlorophyll and numb-taste substances increased significantly (P＜0.05), and the types of volatile aroma components increased. Different particle sizes of Zanthoxylum schinifolium Sieb. et Zucc powder also affected the properties of the sample. It was mainly because, after the screed, the powder samples with different particle sizes are caused by the composition of different parts of the Zanthoxylum schinifolium Sieb. et Zucc particles. When the powder particles were more than 80 mesh, the quality of the sample was high and stable. Compared with the Zanthoxylum particles, the water content increased by 1.37%, the chlorophyll content increased by 20.17%, the content of numb-taste substances increased by nearly 20 times, and the content of alcohol substances (the representative of aroma components) increased by 18.53%. This study was expected to provide some theoretical basis and technical guidance for the grinding technology of Zanthoxylum schinifolium Sieb. et Zucc and the application in the food industry.

Key words： Zanthoxylum schinifolium Sieb. et Zucc; powder; particle size; physical and chemical properties; structural characterization

Cite this article

ZENG Weiyou , ZHOU Yuqiang , CHI Hao . Effects of different particle sizes on quality of dried Zanthoxylum schinifolium Sieb. et Zucc powder[J]. Food and Fermentation Industries, 2023 , 49(20) : 265 -273 . DOI: 10.13995/j.cnki.11-1802/ts.032804

References

[1] ZHANG M M, WANG J L, ZHU L, et al.Zanthoxylum bungeanum Maxim.(Rutaceae):A systematic review of its traditional uses, botany, phytochemistry, pharmacology, pharmacokinetics, and toxicology[J].International Journal of Molecular Sciences, 2017, 18(10):2172.
[2] WANG Z J, ZHOU Y, SHI X L, et al.Comparison of chemical constituents in diverse zanthoxylum herbs, and evaluation of their relative antibacterial and nematicidal activity[J].Food Bioscience, 2021, 42:101206.
[3] JIANG L, ZHAO X Y, PEI J J, et al.Daily chemical evodiamine from Chinese prickly ash attenuates osteoclast differentiation through RANKL induced NFAT pathways[J].Journal of Functional Foods, 2017, 37:594-602.
[4] CHEN L, HU M B, CHEN Z Y, et al.Preparation, structural characterization and neuroprotective effects of polysaccharides from the pericarp of Zanthoxylum bungeanum Maxim against H2O2-induced oxidative damage in PC12 cells[J].South African Journal of Botany, 2021, 142:165-174.
[5] CHENG J X, KE J X, HOU X Y, et al.Changes in qualities of dried Zanthoxylum armatum DC.at different storage methods[J].Food Packaging and Shelf Life, 2021, 29:100716.
[6] 胡丽丽. 花椒调味油制备的研究[D].成都:西华大学, 2013.
HU L L.Study on the processing technology of Zanthoxylum oil[D].Chengdu:Xihua University, 2013.
[7] 张国琳, 胡星麟, 张卫明, 等.常规粉碎对青花椒挥发油含量与成分的影响[J].食品工业科技, 2014, 35(11):112-116.
ZHANG G L, HU X L, ZHANG W M, et al.Effect of conventional pulverization on content and components of volatile oil from Zanthoxylum armatum v.novemfolius[J].Science and Technology of Food Industry, 2014, 35(11):112-116.
[8] 张晓旭, 周锡钦, 胡思齐, 等.超声辅助有机溶剂法提取青花椒色素的工艺研究[J].中国调味品, 2019, 44(8):185-188.
ZHANG X X, ZHOU X Q, HU S Q, et al.Extraction of pigments from Zanthoxylum schinifolium by ultrasonic-assisted organic solvent method[J].China Condiment, 2019, 44(8):185-188.
[9] ZHU S P, WANG G, YANG F, et al.Effect of powder's particle size on the quantitative prediction of volatile oil content in Zanthoxylum bungeagum by NIR technique[J].Spectroscopy and Spectral Analysis, 2008, 28(4):775-779.
[10] 彭彰智, 彭超, 潘军辉, 等.响应面法优化棕榈油基花椒调味油的生产工艺及其贮藏稳定性研究[J].中国调味品, 2021, 46(9):58-64.
PENG Z Z, PENG C, PAN J H, et al.Optimization of the production process of palm oil-based Zanthoxylum flavoring oil by response surface methodology and its storage stability[J].China Condiment, 2021, 46(9):58-64.
[11] SOLVAL K M, SUNDARARAJAN S, ALFARO L, et al.Development of cantaloupe (Cucumis melo) juice powders using spray drying technology[J].LWT, 2012, 46(1):287-293.
[12] FERRARI C C, GERMER S P M, DE AGUIRRE J M.Effects of spray-drying conditions on the physicochemical properties of blackberry powder[J].Drying Technology, 2012, 30(2):154-163.
[13] HE Y J, CHEN H, ZHOU L, et al.Comparative transcription analysis of photosensitive and non-photosensitive eggplants to identify genes involved in dark regulated anthocyanin synthesis[J].BMC Genomics, 2019, 20(1):1-14.
[14] ZHUO Z H, XU D P, LI Y P, et al. Fingerprint analysis of Zanthoxylum armatum DC. by HPLC. Journal of Food Composition and Analysis,2021,96:103736.
[15] FAYOS O, SAVIRÓN M, ORDUNA J, et al.Quantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS(QTOF)[J].Food Chemistry, 2019, 270:264-272.
[16] LIU Y J, QIAN Y Y, SHU B, et al.Effects of four drying methods on Ganoderma lucidum volatile organic compounds analyzed via headspace solid-phase microextraction and comprehensive two-dimensional chromatography-time-of-flight mass spectrometry[J].Microchemical Journal, 2021, 166:106258.
[17] HWANG Y S, YANG J S, LEE H W, et al.Optimization and comparison of headspace hot injection and trapping, headspace solid-phase microextraction, and static headspace sampling techniques with gas chromatography-mass spectrometry for the analysis of volatile compounds in kimchi[J].LWT, 2020, 134:110155.
[18] 杨沫, 薛媛, 任璐, 等.不同粒度花椒籽黑种皮粉理化特性[J].食品科学, 2018, 39(9):47-52.
YANG M, XUE Y, REN L, et al.Physicochemical characteristics of black seed coat powders with different particle sizes of pepper (Zanthoxylum bungeanum)[J].Food Science, 2018, 39(9):47-52.
[19] 马尧. 不同种质资源花椒主要品质性状差异及其影响因素研究[D].杨凌:西北农林科技大学, 2021.
MA Y.Differences and influence factors for pericarp quality of different Zanthoxylum germplasm resources[D].Yangling:Northwest A&F University, 2021.
[20] 张艺, 张甫生, 宋莹莹, 等.干燥条件对青花椒色泽的影响[J].食品科学, 2014, 35(5):23-27.
ZHANG Y, ZHANG F S, SONG Y Y, et al.Effects of different drying conditions on color change of green prickleyashes (Zanthoxylum schinifolium Zucc.)[J].Food Science, 2014, 35(5):23-27.
[21] GAO D H, LI M Z, ZHANG J Y, et al.Improvement of chlorophyll content estimation on maize leaf by vein removal in hyperspectral image[J].Computers and Electronics in Agriculture, 2021, 184:106077.
[22] 周志帅, 李娇, 徐礼明, 等.不同产地青花椒浸提前后品质的比较[J].食品工业科技, 2022,43(12):299-309.
ZHOU Z S, LI J, XU L M, et al.Comparative study on the green Sichuan pepper (Zanthoxylum schinifolium) and their leaching residue with different origins[J].Science and Technology of Food Industry, 2022,43(12):299-309.
[23] LUO J J, KE J X, HOU X Y, et al.Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum:A review[J].Food Chemistry, 2022, 373:131454.
[24] 杨娴, 曾钦朦, 罗红, 等.贵州高海拔地区花椒优良单株麻味物质测试分析[J].粮食与油脂, 2021, 34(12):153-157.
YANG X, ZENG Q M, LUO H, et al.Detection and analysis of hemp flavor substances of Zanthoxylum bungeanum in high altitude area of Guizhou[J].Cereals & Oils, 2021, 34(12):153-157.
[25] WANG L, WANG Z M, LI X Y, et al.Analysis of volatile compounds in the pericarp of Zanthoxylum bungeanum Maxim-by ultrasonic nebulization extraction coupled with headspace single-drop microextraction and GC-MS[J].Chromatographia, 2010, 71(5):455-459.
[26] 王娟, 杜静怡, 贾雪颖, 等.花椒精油及其水提物的香气活性成分分析[J].食品工业科技, 2021, 42(20):229-241.
WANG J, DU J Y, JIA X Y, et al.Characterization of the aroma-active compounds in essential oil and water extract of Zanthoxylum bungeanum pericarp[J].Science and Technology of Food Industry, 2021, 42(20):229-241.
[27] FEI X T, QI Y C, LEI Y, et al.Transcriptome and metabolome dynamics explain aroma differences between green and red prickly ash fruit[J].Foods, 2021, 10(2):391.
[28] LIU Y F, ZHANG Y L, WEI X Y, et al.Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum Maxim.)[J].LWT, 2021, 147:111572.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.