Study on the extraction technology of zanthoxylin

Zanthoxylum l belongs to Rutaceae, and its main varieties are green pepper (Z schinifolium Sieb Et Zucc), also known as green Sichuan pepper, cliff pepper, wild pepper, and Zanthoxylum maxim, also known as Sichuan pepper, Qinjiao, shujiao, Dahongpao, etc most of them are wild in the low mountains and hills, the edge of terraced fields and around the courtyard in Qinling and Taishan areas with the vein less than 1000m In recent years, due to the appreciation of the economic value of Chinese prickly ash, China has cultivated a large area from the north to the southwest, and has established the national famous production bases of Chinese prickly ash, such as Hancheng in Shaanxi, Taian in Shandong, Jinyang, Maoru, Hanyuan in Sichuan, Jiangjin in Chongqing, and has become an important economic crop in various regions Many scholars at home and abroad have made a preliminary study on the chemical composition and pharmacological function of the main taste substance of Zanthoxylum (temporarily called zanthoxylin), which has made some achievements and laid a foundation for the deep processing and comprehensive utilization of Zanthoxylum There are many active chemical components in Zanthoxylum, mainly including volatile oil, alkaloid, amide, coumarin, lignin and fatty acid Other components include triterpenoids, sterols, hydrocarbons and flavonoid glycosides According to research, amide is the main hemp flavor component in Zanthoxylum, namely zanthoxylin It can also be separated from the leaves and flowers of Zanthoxylum, but it is mainly distributed in the pericarp Most of zanthoxylin is chain unsaturated fatty acid amide, which is a white crystal, soluble in chloroform, soluble in petroleum ether by heating, insoluble in methanol and ethanol; the crystal immediately becomes yellow mucilage after being placed at room temperature for several minutes, with great polarity, soluble in acetone and methanol, insoluble in chloroform, insoluble in petroleum ether Therefore, the amides of Zanthoxylum are often stored in ampoules filled with nitrogen at low temperature For these amides, which belong to amphiphilic molecules, the polar head is the taste group, and the nonpolar tail is the taste group The spiciness increased with the increase of molecular tail chain 6 W -] & V & M "G-K & p4l, t a method of making zanthoxylin by high temperature and high pressure water boiling method: select Zanthoxylum peel which has extracted aromatic oil, add 2 times volume of water, place it in high temperature and high pressure cooking pot, and introduce high pressure steam Control the temperature (190-210) ℃, pressure 1.3-1.8mpa, time 15-20min, then filter, decolorize the activated carbon, the solid-state crystal obtained by concentration is Ma Wei Su, which contains zanthol, konjac alkali, green pepper alkali and other components A large number of polysaccharides and resins were extracted from pepper oleoresins with strong polar solvents such as ethanol and methanol The oleoresins had high viscosity and many impurities However, petroleum ether and n-hexane can only extract the volatile oil from Zanthoxylum bungeanum, but not the pungent and pungent substances Anhydrous ether can effectively extract the aroma components and pungent components of Zanthoxylum bungeanum, while the solubility of polysaccharides, resins and other substances in Zanthoxylum bungeanum is low, and the desolvation temperature is low, so Zanthoxylum bungeanum has less loss of flavor components, low impurity content and high purity In order to improve the dissolution rate of effective substances in Zanthoxylum bungeanum, stirring, vibration or ultrasonic treatment can be used in the extraction process.