常规粉碎对青花椒挥发油含量与成分的影响
Effect of conventional pulverization on content and components of volatile oil from Zanthoxylum armatum v.novemfolius
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摘要: 为研究常规粉碎对青花椒挥发油含量与成分的影响,本研究测定了不同粉碎程度的青花椒挥发油含量,并利用气相色谱-质谱联用(GC-MS)法对提取的挥发油成分进行了分析比较。与整粒相比,细粉(80目,国标要求)挥发油损失高达34.2%,其中主要是烯醇类化合物的损失;粗粉(10目)对挥发油含量有较小影响,并且从粗粉挥发油中分离得到的化学成分最多,香气成分也更为丰富。本研究表明,粉碎粒度越细,挥发油损失越多,但适当粉碎则有利于香气成分的散出。Abstract: In order to clarify the effect of volatile oil from Zanthoxylum armatum v.novemfolius induced by conventional pulverization, the volatile oil content was determined by steam distillation, and the chemical composition was detected by gas chromatography-mass spectrometry ( GC-MS) .Compared with the whole grain, the loss of volatile oil reached up to 34.2% in fine powder ( 80 mesh, the national standard) .And the main loss components during pulverization were identified as enol compounds.Though the loss of volatile oil in coarse powder ( 10 mesh) was not obvious, more kinds of chemical composition were detected in it.According to all these results, the finer pulverization, the more volatile oil loss.But chemical components were extracted efficiently under the appropriate pulverization.