Effect of Three Extraction Methods on the Volatile Components of <i>Zanthoxylum bungeanum</i>

WANG Xuedi; XU Duoxia; WANG Bei; WANG Shaojia; CAO Yanping

doi:10.13386/j.issn1002-0306.2020020274

Volume 42 Issue 2

Jan. 2021

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Science and Technology of Food Industry > 2021 > 42(2): 241-249. > DOI: 10.13386/j.issn1002-0306.2020020274

WANG Xuedi, XU Duoxia, WANG Bei, WANG Shaojia, CAO Yanping. Effect of Three Extraction Methods on the Volatile Components of Zanthoxylum bungeanum[J]. Science and Technology of Food Industry, 2021, 42(2): 241-249. DOI: 10.13386/j.issn1002-0306.2020020274

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Effect of Three Extraction Methods on the Volatile Components of Zanthoxylum bungeanum

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology And Business University, Beijing 100048, China;
2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology And Business University, Beijing 100048, China

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Received Date: February 26, 2020
Available Online: January 20, 2021

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Abstract

Abstract

The experiment was carried out by using Zanthoxylum bungeanum as raw material and extraction of Zanthoxylum bungeanum by oil extraction,steam distillation and supercritical CO₂ extraction. The purpose of this experiment is to explore the effect of different extraction methods and different extraction parameters on volatile components of Zanthoxylum bungeanum extract.In addition,solid phase micro-extraction(SPME)combined with gas chromatography-mass spectrometry(GC-MS)was employed to determine the volatile substances and content in Zanthoxylum bungeanum extract. The quality evaluation of extract were analyzed by principal component analysis(PCA)method and relative odor activity value(ROAV).Under all conditions,65,100 and 82 kinds of volatile substances were identified by oil extraction,steam distillation and supercritical CO₂ extraction respectively. The highest content of volatile substances was obtained by supercritical CO₂ extraction,followed by steam distillation and oil extraction,13909.90,1152.61 and 249.38 μg/mL,respectively. The results of principal component analysis showed that the change trend of the scores of each group was the same as that of the total content of aroma substances under each single factor condition. Among them,oil extraction,steam distillation and supercritical CO₂ extraction had the highest total content of volatile matter and the highest comprehensive score of aroma matter when the ratio of material to liquid was 1:5、the extraction time was 5 h、and the extraction temperature was 140 ℃,the ratio of material to liquid was 1:10、the extraction time was 2 hours,and 7% ethanol addition、the ratio of ethanol was 85%,respectively. According to the value of relative odor activity,the key aroma components of the three extraction methods were different. Laurene contributes the most to the aroma in the oil extraction method,linalool and eucalyptus alcohol contribute the most to the aroma in the steam distillation method,and linalool contributes the most to the aroma in the supercritical CO₂ extraction method. In conclusion,the differences of extraction methods lead to significant changes in the types and contents of volatile substances and key aroma components in Zanthoxylum bungeanum extracts. The content of volatile substances and aroma components in supercritical CO₂ extracts are both the highest among the three methods.

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