| In order to promote the application of to flavor oil production, this paper used fresh Zanthoxylum bungeanum as raw material, ascertained effective compositions (includes water content, wax, fragrant and numb substances)by measurement, ascertained the regulation of effective compositions in Zanthoxylum bungeanum soaked by oil through optimized process technology(considering the factors of smash level, temperature,time and times); then make a research on dehydration technology which based on the production of optimized (adopted some technics of physical adsorbing, organic solvent, vacuum and super sonic dehydration), find out a proper technology of dehydration which can limited the flavor substances loss, and keep the water content in a permit scope; finally, the paper studies on its quality stabilities and anticipated its effective periods, in order to test the dehydration technology. The results of this paper are as following:1. The content of effective components in Zanthoxylum bungeanum are: water content 63.94%, waxiness 6.81% ( wet basis), naphatha content 8.78mg/mL, flavor components (dry basis) 9.21%, turquoise, satiation in grain, strong of aroma;2. It found that when soaked in high temperature, short time, it achieved the best results in smash by whole at 70℃, in twice and one hour a time, the numb substances is 1250.21μg/mL, strong of aroma, got the score of 84.50; when soaked in low temperature, long time, it achieved the best results in smash by whole at 45℃in 5days, the numb substances is 1125.18μg/mL, very strong of aroma, got the score of 91.02; compared with the two condition(considering cost, energy consumption, flavor substances retaining), soaked in low temperature is better than high,3. Studies on dehydration technology which based on the production of optimized(smash by whole at 45℃in 5days), it found that the Zanthoxylum bungeanum oil dehydrated by vacuum had a great loss of flavor though the water content had been retained in permitted scope, the water content is at 0.039%. the numb substances from 1125.18μg/mL down to 427.28μg/mL; the sample dehydrated by conventional sorbent got the better effect in dehydration and flavor retaining, the water content is at 0.040%. the numb substances is 875.40μg/mL, but the sorbent couldn't be regenerations, it also need great power in machinery whisk; the method of organic solvent application can't be adopted because of its remnant and bad effect; The one dehydrated by altrasonic got the best effect of all, the optimistic condition is at power of 100watt, at 4s, 30times of super sonic, and at 55℃, 1h in sedimentation, the final water content is 0.045%, 741.06μg/ml in numb substances. The water content of the one dehydrated by super sonic reached fist-class standard in vegetable oil and have less loss in flavor substances than vacuum.4. This paper studies on the quality stabilities of Zanthoxylum oil which dehydrated by vacuum and altrasonic, it found that the sample had been dehydrated had better stabilities than the no dehydration one especially in acerbity value and excessive oxidation value; the anticipating time are also longer than the no dehydration one. The storing time will be 273.75d for no dehydration one, 295.65d for vacuum one, and 288.35 d for altrasonic one.summerize" The experiment achieved the best results of Zanthoxylum oil by whole smashed at 45℃in 5days, the numb substances is 1125.18μg/mL, very strong of aroma, got the score of 91.02: The Zanthoxylum oil dehydrated by altrasonic got the best effect of all , the optimistic condition is at power of 100watt, at 4s, 30times of super sonic, and at 55℃, 1h in sedimentation, the final water content is 0.045%, 741.06μg/ml in numb substances. The water content of the one dehydrated by super sonic reached fist-class standard in vegetable oil and have less loss in flavor substances than vacuum.。...
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