Classification Of Zanthoxylum Bungeanum And Optimization Of Production Technology

In this paper, used organic solvent to extract the tingling-taste, and used the type of preparation of high performance liquid chromatography to separate, then established a method by high performance liquid chromatography(HPLC) to test the content of tingling-taste of zanthoxylum.The method used to determine the contents of the polyunsaturated fatty acid amides in zanthoxylum schinifolium was established by HPLC.The concentration range of pungency intensity is 1 μg/m L~20μg/m L, the standard curve was y=2.7E+6x-3.4+5, R2=0.9997, the linear relationship of the standard curvein is good, the recovery rate is better; the method is reproducible, but the Tingling-taste components is poor stability.Based on Scoville heat units, pungency intensity was classfied as 2,3, 4,5,6,7,8,10,in total 8 degrees. In the collected samples,degrees of Wild bamboo leaf p-rickly ash in Shandong and prickly ash in Linxia Gansu are 2,which are the lowest. Degrees of red p rickly ash are in the range of 3 to 7, degrees of green prickly ash are in the range of 5 to 8,and the degrees of green prickly ash in Jinyang Sichuan are the highest, the second is green prickl y ash. From the characteristic indicators of pungency intensity, green prickly ash quality is better than red prickly ash.Because of the difference of v arieties, planting environment, collecting times and preservation method, the content of Tingli ng-tastecomponents between red prickly ash and red prickly ash, green prickly ash and green prickly ash are different.In order to improve the extraction rate of Zanthoxylum oil, and increase the stability of Z a n t h o x y l u m o i l, t a k i n g t h e o p t i m i z a t i o n e x p e r i m e n t, a n d o r g a n o l e p t i c evaluation,limonene,linalool, Tingling-taste components as indexes, and studying the effects of material liquid ratio,the extraction temperature and the effect of extraction time on the flavor components of Zanthoxylum oil.In the production process of Zanthoxylum oil raw material for preparation of fresh pepper oil moisture content, and the optimal conditions were: the ratio of solid to liquid was 0.5:1,temperature was 180℃,time was 85 s,the contents of limonene,linalool, tingling-taste components were 7.37 mg/m L,5.90mg/ml,5.20μg/m L, and the organoleptic evaluation of fresh Zanthoxylum oil was good.