花椒油和花椒籽油提取技术研究进展Research progress on extraction process of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seed oil

花椒油和花椒籽油提取技术研究进展Research progress on extraction process of Zanthoxylum bungeanum oil and Zanthoxylum bungeanum seed oil

花椒作为一种传统的药食同源经济作物，在我国具有悠久的栽培和使用历史。近年来，消费者对花椒精深加工产品的需求逐步趋于多样化。为了促进花椒系列产品的开发,对花椒油和花椒籽油的定义、分类和主要提取方法进行了总结。花椒油和花椒籽油分别是以花椒果皮和花椒籽为原料制备的产品，花椒油根据制备方式不同分为花椒调味油、花椒精油和花椒油树脂。花椒籽油的主要制备方式为压榨法和溶剂浸提法。综合创新花椒中脂肪的精深加工技术，拓宽花椒食用、药用等范围，是实现花椒资源增值的有效途径。As a traditional medicinal and edible economic crop, Zanthoxylum bungea...

Full description

Bibliographic Details
Main Author:	胡晴文1,2，彭郁1,2，李茉1,2，温馨1,2，倪元颖1,2 HU Qingwen1,2, PENG Yu1,2, LI Mo1,2, WEN Xin1,2, NI Yuanying1,2
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2024-01-01
Series:	Zhongguo youzhi
Subjects:	花椒；花椒油；花椒籽油；提取技术 zanthoxylum bungeanum; zanthoxylum bungeanum oil; zanthoxylum bungeanum seed oil; extraction technology
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20240104&flag=1

Similar Items

花椒油和藤椒油加速氧化过程中风味品质变化Changes of flavor quality of Zanthoxylum bungeanum Maxim. oil and Zanthoxylum armatum DC. oil during accelerated oxidation
by: 张宇1，彭子芯1，严雨寒1，向凤涛1，王劲松1，李建龙1,2，张志清1,2，申光辉1,2，侯晓艳1,2 ZHANG Yu1，PENG Zixin1，YAN Yuhan1，XIANG Fengtao1，WANG Jinsong1， LI Jianlong1,2，ZHANG Zhiqing1,2，SHEN Guanghui1,2，HOU Xiaoyan1,2
Published: (2024-02-01)

花椒调味油加工过程中品质变化分析Analysis of quality change of Zanthoxylum flavoring oil during processing
by: 李航1,2，孙婧譞1,2，秦泽宇1,2，李云3，廖振宇4，何新益1,2 LI Hang1,2，SUN Jingxuan1,2，QIN Zeyu1,2，LI Yun3，LIAO Zhenyu4，HE Xinyi1,2
Published: (2023-07-01)

基于质量标准的油茶籽油和橄榄油比较分析Comparison of oil-tea camellia seed oil and olive oil based on quality standards
by: 程明焱1,2, 王玫1,2, 张远聪1,2, 赖小燕1,2, 张磊1,2, 沈乐丞1,2 CHENG Mingyan1,2, WANG Mei1,2, ZHANG Yuancong1,2, LAI Xiaoyan1,2, ZHANG Lei1,2, SHEN Lecheng1,2
Published: (2022-02-01)

不同提取方法对辣木籽原油和精炼油品质的影响"Effect of different extraction methods on the quality of crude oil and refined oil from Moringa oleifera seed"
by: 王标诗1,2, 杜京蔚1, 刘淑敏1,2, 张世奇1,2, 胡小军1,2, 彭元怀1,2, 江敏1,2, 张卫国1,2" WANG Biaoshi1,2, DU Jingwei1, LIU Shumin1,2, ZHANG Shiqi1,2, HU Xiaojun1,2, PENG Yuanhuai1,2, JIANG Min1,2, ZHANG Weiguo1,2"
Published: (2023-06-01)

Role of Glycine max in improving drought tolerance in Zanthoxylum bungeanum
by: Zilong Li, et al.
Published: (2020-05-01)

橄榄油的脂肪伴随物及其功能特性Fat concomitants of olive oil and their functional characteristics
by: 蔡静薇1,2，武利梅1,2，张玉环1,2，李建科1,2 CAI Jingwei1,2, WU Limei1,2, ZHANG Yuhuan1,2, LI Jianke1,2
Published: (2023-05-01)

酶法提取沙丁鱼内脏鱼油工艺优化及其品质分析Optimization of enzymatic extraction of fish oil from sardine viscera and its quality analysis
by: 蒋璇靓1,2，李鑫淼1，陈洪彬1,2，郭娟娟1,2，林娈1,2，郭凤仙1,2，郑宗平1,2 JIANG Xuanjing1,2, LI Xinmiao1, CHEN Hongbin1,2, GUO Juanjuan1,2, LIN Luan1,2, GUO Fengxian1,2, ZHENG Zongping1,2
Published: (2023-11-01)

市售牛油果油和葡萄籽油品质研究Quality analysis of commercially available avocado oil and grapeseed oil
by: 尚嘉毅1,2，初柏君1,2，赵文君1,2，翟孟婷1,2，王翔宇1,2，马欲明3，孙晴3，孟祥永4，陈吉江4，张宇5 SHANG Jiayi1,2, CHU Baijun1,2, ZHAO Wenjun1,2, ZHAI Mengting1,2, WANG Xiangyu1,2, MA Yuming3, SUN Qing3, MENG Xiangyong4, CHEN Jijiang4, ZHANG Yu5
Published: (2023-06-01)

不同炒籽工艺对低芥酸浓香菜籽油风味的影响Effect of roasting of rapeseeds on flavor of fragrant rapeseed oil with low erucic acid
by: 扈柏文1,2，武州1,2，于淼1,2，赵慧敏1,2，李晓龙1,2，苏晓霞1,2，惠菊1,2，王翔宇1,2，初柏君1,2 HU Bowen1,2, WU Zhou1,2, YU Miao1,2, ZHAO Huimin1,2, LI Xiaolong1,2, SU Xiaoxia1,2, HUI Ju1,2,WANG Xiangyu1,2, CHU Baijun1,2
Published: (2022-07-01)

基于挥发性成分定性判别风味油茶籽油掺伪浸出油茶籽油PCA模型和逻辑回归模型的对比分析 Comparative analysis between PCA model and logistic regression model for qualitative identification of flavor oil-tea camellia seed oil adulteration with leaching oil-tea camellia seed oil based on volatile components
by: 孙婷婷1,2，陈志清1,2，刘剑波3，任佳丽1,2，钟海雁1,2，周波1,2 SUN Tingting1,2, CHEN Zhiqing1,2, LIU Jianbo3, REN Jiali1,2, ZHONG Haiyan1,2, ZHOU Bo1,2
Published: (2023-03-01)

3个杂交油橄榄品种果实发育过程中表型性状、含油率及油质的变化 Changes of phenotypic characters, oil content and oil quality of three hybrid olive varieties during fruit development
by: 马婷1,2，宁德鲁1,2，李勇杰1,2，耿树香1,2，张艳丽1,2 MA Ting1,2, NING Delu1,2, LI Yongjie1,2, GENG Shuxiang1,2, ZHANG Yanli1,2
Published: (2022-05-01)

黑果枸杞籽油品质及体外抗氧化活性Quality and in vitro antioxidant activity of Lycium ruthenicum seed oil
by: 邢丽杰1,2，逯霞1,2，唐宗贵1,2，李先义1,2，党富民1,2，赵爽1,2，张晓璐3，王远1,2,3 XING Lijie1,2, LU Xia1,2, TANG Zonggui1,2, LI Xianyi1,2, DANG Fumin1,2, ZHAO Shuang1,2, ZHANG Xiaolu3, WANG Yuan1,2,3
Published: (2022-09-01)

姜酮酚复配脂质伴随物对菜籽油氧化稳定性的影响Effect of 6-paradol coordination with lipid concomitant on oxidative stability of rapeseed oil
by: 刘梦梦1,2，张炉1,2，肖航1,3，郭时印1,2，唐忠海1,2，范伟1,2 LIU Mengmeng1,2, ZHANG Lu1,2, XIAO Hang1,3, GUO Shiyin1,2,TANG Zhonghai1,2 ,FAN Wei1,2
Published: (2023-04-01)

月桂酸型甘油二酯-大豆油基油泡沫的制备及其在蛋黄酱中的应用Preparation of diglycerol laurate-based soybean oil foam andits application in mayonnaise
by: 李紫薇1,2，仇超颖1,2，汪勇1,2 LI Ziwei1,2, QIU Chaoying1,2, WANG Yong1,2
Published: (2024-03-01)

尿素包合法从葡萄籽油中富集高纯度亚油酸甲酯及包合Enrichment of high purity methyl linoleate from grape seed oil by urea adduction and characterization of adduction complexes物表征分析
by: 曾俊1,2，岳杨1，任小娜1,2，茹仙古丽·尤努斯1,2，姜蕾1,2 ZENG Jun1,2, YUE Yang1, REN Xiaona1,2, RUXIANGULI Younusi1,2, JIANG Lei1,2
Published: (2022-12-01)

油莎豆油的动态超高压微射流辅助正己烷提取工艺优化及品质分析Optimization of dynamic ultra high-pressure microfluidization assisted n-hexane extraction and quality analysis of Cyperus esculentus oil
by: 张彩芳1，丁昱婵1,2，秦令祥1,2 ZHANG Caifang1，DING Yuchan1,2，QIN Lingxiang1,2
Published: (2023-11-01)

Comparative metabolomics analysis of pericarp from four varieties of Zanthoxylum bungeanum Maxim
by: Yonghong Cao, et al.
Published: (2022-06-01)

Chemical Composition and Hpyerglycemic Activity of Phenolic Extract from Zanthoxylum bungeanum Pericarps
by: YANG Chengjun, CHEN Mingshun, LIU Chengmei, ZHOU Wei, LI Jihua, CHEN Jun
Published: (2023-01-01)

棉籽混合油碱炼工艺优化Optimization of alkali refining process for cottonseed miscella
by: 王如南1,2，杨伟国1,2，韩文杰1,2 WANG Runan1,2，YANG Weiguo1,2，HAN Wenjie1,2
Published: (2024-02-01)

食用植物油煎炸过程中的品质变化Quality changes of edible vegetable oils during frying
by: 厉玉婷1，2，于艳艳1，2，杨振东1，2，程月红1，2，师景双1，2，鲍连艳1，2，任雪梅1，2 LI Yuting1,2, YU Yanyan1,2, YANG Zhendong1,2, CHENG Yuehong1,2, SHI Jingshuang1,2, BAO Lianyan1,2, REN Xuemei1,2
Published: (2023-01-01)

分光光度法测定油茶籽油中总三萜含量的前处理方法研究
by: 叶美金1,2，杨玉敏3，冯鸿1,2，姜虹宇1,2，何咨霆1，邱宇帆1 YE Meijin1,2, YANG Yumin3, FENG Hong1,2, JIANG Hongyu1,2, HE Ziting1, QIU Yufan1
Published: (2023-04-01)

Amides from Zanthoxylum bungeanum Maxim. (Rutaceae) are promising natural agents with neuroprotective activities
by: Ruo-Lan Li, et al.
Published: (2023-07-01)

Predicting distribution of Zanthoxylum bungeanum Maxim. in China
by: Zhihang Zhuo, et al.
Published: (2020-08-01)

基于特征性脂肪酸和甘油三酯指标的油茶籽油掺伪定性鉴别模型对比分析
by: 孙婷婷1,2，刘剑波3，任佳丽1,2，钟海雁1,2，周波1,2SUN Tingting1,2, LIU Jianbo3, REN Jiali1,2, ZHONG Haiyan1,2, ZHOU Bo1,2
Published: (2023-01-01)

磷脂酶Lecitase Ultra和磷脂酶C复合对冷榨菜籽油脱胶的影响Enzymatic degumming of cold pressed rapeseed oil with phospholipase Lecitase Ultra and phospholipase C
by: 马云睿1，周力1，高盼1,2，胡传荣1,2，罗质1,2，何东平1,2MA Yunrui1, ZHOU Li1, GAO Pan1,2, HU Chuanrong1,2, LUO Zhi1,2, HE Dongping1,2
Published: (2022-08-01)

无患子籽油卸妆油的性能研究Performance of Sapindus mulorossi Gaertn oil make-up remover
by: 雷锦舸1，郑竟成1,2,3，陈哲3，罗质1,2，何东平1,2,3，雷芬芬1,2,3 LEI Jinge1，ZHENG Jingcheng1,2,3，CHEN Zhe3，LUO Zhi1,2， HE Dongping1,2,3，LEI Fenfen1,2,3
Published: (2023-06-01)

Degradation and transformation mechanisms of numbing substances: Hydroxyl-α-sanshool & hydroxyl-β-sanshool from Zanthoxylum bungeanum exposed to acid environment
by: Jingjing Luo, et al.
Published: (2022-06-01)

亚麻籽炒籽过程美拉德反应底物变化及其模拟体系产物的抗氧化活性Variation of Maillard reaction substrates and antioxidant activity of model system products during flaxseed roasting
by: 杜玥1,2 ，熊倩1,2 ，李可瑶1,2 ，李颖1,2 ，蔡子哲1,2 ，汪勇1,2 DU Yue1,2, XIONG Qian1,2, LI Keyao1,2, LI Ying1,2, CAI Zizhe1,2, WANG Yong1,2
Published: (2022-08-01)

The complete chloroplast genome of Zanthoxylum bungeanum var. pubescens with distinct leaf shapes
by: Xia Liu, et al.
Published: (2021-06-01)

GC和LF-NMR结合化学计量学方法检测掺假油茶籽油Detection of adulterated oil-tea camellia seed oil by GC and LF-NMR combined with chemometrics methods
by: 胡伯凯1,2，王纪辉1,2，刘亚娜1,2，耿阳阳1,2，王港2，张东亚3 HU Bokai1,2, WANG Jihui1,2, LIU Yana1,2, GENG Yangyang1,2, WANG Gang2, ZHANG Dongya3
Published: (2023-08-01)

Isobutylhydroxyamides from Zanthoxylum bungeanum and Their Suppression of NO Production
by: Yuan Wang, et al.
Published: (2016-10-01)

Research advances of Zanthoxylum bungeanum Maxim. polyphenols in inflammatory diseases
by: Jinxin Qi, et al.
Published: (2024-01-01)

<i>Zanthoxylum bungeanum</i> Essential Oil: Extraction and Component Analysis for α-Glucosidase Inhibitory Activity and the Underlying Mechanism Based on Molecular Docking
by: Shaoqi Liang, et al.
Published: (2023-02-01)

Zanthoxylum bungeanum root-rot associated shifts in microbiomes of root endosphere, rhizosphere, and soil
by: Li Bin Liao, et al.
Published: (2022-08-01)

尿素包合法富集苦瓜籽油中α-桐酸的工艺优化Enrichment of α-eleostearic acid from bitter gourd seed oil by urea adduction fractionation
by: 帅晓艳1,2，王惠玲1,2，张瑞1,2，杨宁1,2，吴慕慈1,2，叶树芯3，李玉保3，何静仁1,2 SHUAI Xiaoyan1,2, WANG Huiling1,2, ZHANG Rui1,2, YANG Ning1,2, WU Muci1,2, YE Shuxin3, LI Yubao3, HE Jingren1,2
Published: (2022-04-01)

乳清分离蛋白-黄原胶复合乳化剂制备南瓜籽油 O/W型乳液及其稳定性Preparation of pumpkin seed oil O/W emulsion by whey protein isolate-xanthan gum compound emulsifier and its stability
by: 陈玲1，张立伟1,2，雷芬芬1,2，郑竟成1，何东平1,2 CHEN Ling1, ZHANG Liwei1,2, LEI Fenfen1,2, ZHENG Jingcheng1, HE Dongping1,2
Published: (2022-12-01)

西班牙和意大利进口特级初榨橄榄油品质比较Quality comparison of extra virgin olive oil imported from Spain and Italy
by: 罗鑫1，高盼1,2，胡传荣1,2，何东平1,2 LUO Xin1, GAO Pan1,2, HU Chuanrong1,2, HE Dongping1,2(1.College of Food Science and Engineering, Wuhan Polytechnic
Published: (2022-06-01)

油橄榄果实经济性状随成熟度的变化Changes of economic characters of Olea europaea fruit with maturity
by: 杨倩雨1,2，郑浩1,2，李志强3，苏淑钗1,2 YANG Qianyu1,2, ZHENG Hao1,2, LI Zhiqiang3, SU Shuchai1,2
Published: (2022-06-01)

Optimization of Extraction Process of Melanin from Zanthoxylum bungeanum Seeds of Tianshui and Its Antioxidant Activity in Vitro
by: Liping LU, et al.
Published: (2022-11-01)

Study on the Mechanism of Whey Protein Isolate Masking Bitterness of Zanthoxylum bungeanum Maxim.
by: Jingxuan KE, et al.
Published: (2023-10-01)