关键词: 花椒籽油；花椒油；酰胺类化合物；挥发性风味成分；气相色谱-质谱联用

Abstract: Refined oils from Zanthoxylum bungeanum seeds obtained by pressing and leaching, separately were evaluated for volatile flavor components, acid value, peroxide value, amide content and sensory quality. The quality of Z. bungeanum seed oil was compared with that of eight commercial brands of Z. bungeanum oil. The results showed that the acid values of crude pressed and leached oils from fresh Z. bungeanum seeds were 5.94 and 7.37 mg KOH/g, and the peroxide values were 1.13 and 0.59 mmol/kg, respectively, which were significantly better than those from improperly stored seeds. The acid value and peroxide value of refined Z. bungeanum seed oil measured up to the national standard GB/T 22479-2008 for first grade Z. bungeanum seed oil; the amide content was 7.82–9.80 mg/g, which met the requirement (more than or equal to 2.0 mg/g) of the local standard DBS 51/008-2019. The content of amides in commercial Z. bungeanum oil was 7.92–19.11 mg/g. The most dominant in volatile flavor components in Z. bungeanum seed oil and Z. bungeanum oil were alkene compounds, followed by alcohols. The sensory evaluation of both kinds of oil showed an obvious numb and pungent sensation. Freshly pressed Z. bungeanum seed oil had high similarity and consistency with commercial Z. bungeanum oil as a flavor oil or seasoning oil in terms of the contents of amides and volatile flavor components characteristic of Z. bungeanum oil as well as sensory evaluation. Freshly pressed Z. bungeanum seed oil had a strong aroma and numb taste and could be used as an excellent Z. bungeanum flavor oil. The results of this study will be of great significance for the high-value processing and utilization of Z. bungeanum seeds.

Key words: Zanthoxylum bungeanum seed oil; Zanthoxylum bungeanum oil; amides; volatile flavor components; gas chromatography-mass spectrometry