中国食品学报

花椒籽油成分鉴定与提取工艺优化

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徐琴 ¹ , 王颖 ¹ , 吴梦霞 ¹ , 徐宝才 ¹

中国食品学报 | 加工与制造 2026,26(1): 214-222

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中国食品学报 | 加工与制造 2026, 26(1): 214-222

花椒籽油成分鉴定与提取工艺优化

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徐琴¹, 王颖¹, 吴梦霞¹, 徐宝才¹

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^1.合肥工业大学食品与生物工程学院合肥 230601

Components Identification of Zanthoxylum bungeanum Seed Oil and Optimization of Extraction Process

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.019

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摘要

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目的:本研究旨在优化花椒籽油的提取工艺，以提高花椒副产物的综合利用价值。方法:采用气相色谱-质谱联用技术分析花椒籽油的脂肪酸组成，以出油率与主要脂肪酸相对含量为评价指标，通过单因素实验和正交试验确定最佳提取条件。结果:花椒籽油中主要脂肪酸为α-亚麻酸(相对含量23.39%)；最佳提取工艺条件为提取温度60 ℃，提取时间50 min，料液比1∶3，乙醇体积分数90%，提取次数3次，所得花椒籽油的α-亚麻酸含量为23.32%。结论:本研究明确了花椒籽油的脂肪酸组成，并为花椒籽油高效提取与花椒副产物的资源化利用提供了重要依据。

关键词

花椒副产物 / 花椒籽油 / α-亚麻酸 / 提取率 / 工艺优化

Abstract

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Objectives: This study aimed to optimize the extraction process of Zanthoxylum bungeanum seed oil to enhance the comprehensive utilization value of its by-products. Methods: The fatty acid composition of Zanthoxylum bungeanum seed oil was analyzed using gas chromatography-mass spectrometry. With the oil yield and the relative content of the main fatty acids as evaluation indices， the optimal extraction conditions were determined through single-factor experiments and orthogonal array design. Results: The main fatty acid in the oil was α-linolenic acid (relative content 23.39%). The optimal extraction conditions were as follows: Extraction temperature 60 ℃， extraction time 50 min， solid to liquid ratio 1∶3， ethanol volume fraction 90%， and extraction repeated three times. Under these conditions， the α-linolenic acid content reached 23.32%. Conclusions: This study clarifies the fatty acid profile of Zanthoxylum bungeanum seed oil and provides an important basis for its efficient extraction and for the resource utilization of Zanthoxylum bungeanum by-products.

Key words

Zanthoxylum bungeanum by-products / Zanthoxylum bungeanum seed oil / α-linolenic acid / extraction rate / process optimization

引用本文

徐琴, 王颖, 吴梦霞, 徐宝才. 花椒籽油成分鉴定与提取工艺优化. 中国食品学报, 2026 , 26 (1) : 214 -222 . DOI: 10.16429/j.1009-7848.2026.01.019

. Components Identification of Zanthoxylum bungeanum Seed Oil and Optimization of Extraction Process[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 214 -222 . DOI: 10.16429/j.1009-7848.2026.01.019

基金

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“十四五”国家重点研发计划重点专项
学术新人提升计划B项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.019

接收时间：2025-01-31
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-01-31

基金

“十四五”国家重点研发计划重点专项

学术新人提升计划B项目

作者信息

^1.合肥工业大学食品与生物工程学院合肥 230601

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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