CAJ | 학술논문

研究以陇南红花椒为材料,食用菜籽油为媒介,采用热油浸提的方法制备花椒油。以花椒麻素、柠檬烯和芳樟醇为评价指标,制备的花椒油用甲醇萃取得到萃取液,经紫外分光光度计测定花椒麻素,气相色谱测定柠檬烯、芳樟醇。先进行浸提温度、浸提时间、物料比单因素试验,在单因素试验的基础上,进行正交优化设计试验,得到花椒中风味物质的最佳浸提工艺条件为：物料比1∶4,浸提温度125℃,浸提30 min。在此条件下3种风味物质的提取率分别为1.38%,0.28%,0.19%。
연구이롱남홍화초위재료,식용채자유위매개,채용열유침제적방법제비화초유。이화초마소、저몽희화방장순위평개지표,제비적화초유용갑순췌취득도췌취액,경자외분광광도계측정화초마소,기상색보측정저몽희、방장순。선진행침제온도、침제시간、물료비단인소시험,재단인소시험적기출상,진행정교우화설계시험,득도화초중풍미물질적최가침제공예조건위：물료비1∶4,침제온도125℃,침제30 min。재차조건하3충풍미물질적제취솔분별위1.38%,0.28%,0.19%。
Take Longnan red pepper as material,edible rap oil as medium,hot oil extraction method is adopted to prepare pepper oil.Sanshoamides,limonene and linalool are as evaluation indexes,the ex-tracting solution is gotten via pepper oil extracted by methyl alcohol,sanshoamides is determined by ultraviolet spectrophotometry,and limonene and linalool are detected by gas chromatography (GC). During the process of pepper oil preparation,the effects of extraction temperature,extraction time and material-liquid ratio on absorbency of pepper oil are investigated; the orthogonal design experiments proceed on the basis of single factor experiment.The optimum production process condi-tions are obtained by orthogonal experiment:1/4(W/V)of pepper to liquid (rapeseed oil)for 30 min at 125 ℃.Under such conditions,the extraction efficiency of the three flavor substances is 1.38%, 0.28%,0.1 9% respectively.