亚临界流体提取高麻味素含量的花椒精油的研究

Extraction of Pericarpium Zanthoxyli Essential Oil with High Content of Numb-Taste Components by Subcritical Fluid

摘要:

本文采用亚临界流体提取技术从花椒果皮中提取花椒精油，探讨了不同工艺条件、流体介质对花椒精油得率和麻味素提取率的影响。以亚临界丁烷为溶剂的提取条件优选为：提取温度为40 ℃、提取时间为40 min、提取次数为4次，此条件下花椒精油得率达到11.11%，其中麻味素的提取率为59.81%；在亚临界丁烷中添加体积分数为4~6%的无水乙醇，花椒精油的得率提高到11.96%~12.68%，其中麻味素的提取率达到91.96%~96.56%，继续增加混合流体介质中的乙醇含量，花椒精油中的杂质含量显著上升，产品品质下降。亚临界丁烷对花椒中的挥发油具有良好的提取效果，对花椒麻味素的提取效率较低，采用亚临界混合流体介质提取技术可以同时实现花椒中挥发油和麻味素的低温高效提取，一步获得高麻味素含量的花椒精油，具有重要的应用价值。

Abstract:

Subcritical fluid was used in this study to extract Pericarpium Zanthoxyli essential oil from zanthoxylum L. peels and the effects of different process conditions and fluid medium on the yield of essential oil and extraction rate of numb-taste components were investigated. The optimal extraction conditions using subcritical butane as the solvent were as follows: extraction temperature, 40 ℃; extraction time, 40 min; extraction times, 4. Under these conditions, the essential oil extraction yield was 11.11% and the extraction rate of numb-tasted components was 59.81%. The yield of essential oil increased to 11.96%~12.68% when anhydrous ethanol was added at a volume fraction of 4~6% in subcritical butane and the extraction rate of numb-taste components was 91.96%~96.56%., Impurities content in Pericarpium Zanthoxyli essential oil increased significantly with the increasing concentrations of ethanol in the mixed fluid medium which resulted in a poor quality of the products. Subcritical butane had a good effect on extracting volatile oil in Pericarpium Zanthoxyli while an opposite effect on extraction rate of numb-taste components. The mixed subcritical medium had a high-efficient extraction of volatile oil and numb-tasted components from Pericarpium Zanthoxyli simultaneously with a low temperature, which allowed obtaining the Pericarpium Zanthoxyli essential oil with a high content of numb-taste components. The proposed method had an important value for practical application.