Studies On The Method Of Extracting And Separating The Flavour Component From Fruit Of Zanthoxylum L

The result of extracting the flavour components of fruit of Zanthorylum bungeanum with solvent or supercritical CO2 was compared in this experiment, and the technology on extracting and separating the flavour component from fruit of Zanthorylum bungeanum with supercritical CO2 ,was studied detailed. Sequently, the numb-taste component is purified and identified. Finally, the technology of determining the content of numb-taste component in Zanthorylum bungeanum product was studied. The results indicate that:1. The best solvent for extracting the aroma and flavour components from Zanthorylum bungeanum were absolute aether, by which oleoresin contents less impurity.2. The optimum technological condition for extracting flavour component from Zanthorylum bungeanum: particle size 40w, operating time 2h, CO2 flow 25kg/h, temperature45 C,working pressure32MPa. The optimum technological condition of separating oils from Zanthorylum bungeanum flavour components with Supercritical CO2: Temperature40 C, working pressure 12MPa in separating container I ; The yield reach 1.2% in separating container I, and its content of volatile component is 15.7%.3. The content of amide in Mongwen's Z.bungeanum maxim is more three times than in Hancheng's, and it is two times in Jingyang's Z. Schinifolium sieb than in Jiangjing's. The content of unstaturated aliphatic acide amide in oleoresin extracted with Supercritical CO2 is more 1.5% than with absolute aether.4. The technology of separating and purifying numb-taste component:Zanthorylum bungeanum - smashed -extracted with supercritical CO2- separated with supercritical CO2 - separated oils with petroleum ether - dissolved in hot petroleum ether - frozen to crystallize in petroleum ether ( raw crystal ) - separated in silica gel column-eluted by 6% the methyl alcohol- Chloroform, 50mL eluant as a group-collected 2'th and 3'th groups - frozen to crystallize in petroleum ether - recrystallized - crystal I .5. The crystal I .having intense numb taste ,was identified as a pure component by thin-layer chromatography and gas chromatography. The purified crystal had Rf value of TLC was 0.31.6. The structure formula of numb-taste substance can be identified by Gas-Chromatogram-MassSpectra (GC-MS), ultraviolet(UV), and Infrared(IR) scan. MS m/z(%): 263 (M+263), 157(18), 139(15), 107(100), 105(14), 91(48), 79(73), 59(23), 41(29), 29(24). UV (nm):206(0. 2877), 268(0. 6628), 276(0.05430).IR(KBr) vmax(cm-1): 3301,1430,1380 (-OH) ,1630 (-C=0), 1669 (-C=C-), 1552 (-CO-NH-), 2972 (-CH3), 2927 (-CH2-), 1177(-C-OH), 993 and 970 (trans-trans-cis-triolefin and trans- a -C=C ) . Molecular formula: C16H25O2N, molecular weight : 263 , 2,6,8, 10-dodecatetrenamide , N-(2-hydroxy-2-methyl-propyl)- the structure formula:7. Purified numb taste component as standard specimen, the content of numb-taste component in Zanthorylum bungeanum product can be determined effectually with GC.