FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (16): 165-167.doi: 10.7506/spkx1002-6630-201016034

• Analysis & Detection • Previous Articles     Next Articles

A Comparative Study of Volatile Components of Sichuan Pepper Oil Resins Derived from Supercritical Fluid (CO2) Extraction and Ultrasonic-assisted Extraction

CAO Yan-ping1，ZHANG Dong2,*   

  1. 1. School of Chemical and Environmental Engineering, Beijing Business and Technology University, Beijing 100048, China；
    2. Beijing Zero & Booming Technology Co. Ltd., Beijing 102600, China
  • Received:2009-11-24 Revised:2010-04-04 Online:2010-08-25 Published:2010-12-29
  • Contact: CAO Yan-ping E-mail:caoyp@th.btbu.edu.cn

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Abstract:

Sichuan peppers from Qingxi town, Hanyuan county were subjected to supercritical carbon dioxide extraction (SCDE) or ultrasonic-assisted extraction (UAE) in order to obtain Sichuan pepper oil resin. SCDE-derived and UAE-derived Sichuan pepper oil resins were analyzed by GC-MS for their volatile composition and their aroma characteristics were evaluated by triangle test in terms of aroma similarity and intensity. The results revealed that SCDE-derived and UAE-derived Sichuan pepper oil resins had different volatile compositions but similar aroma characteristics. A total of 33 volatile compounds were found in SCDE-derived Sichuan pepper oil resin, of which, the predominant ones were 6-octadien-3-ol (47.18%), 3,7-dimethyl- 1,6-octadien-3-ol (12.11%) and D-Limonene (10.59%). The number of the volatile compounds found in UAE-derived Sichuan pepper oil resin was 18 and among these 18 volatile compounds, 1-ethyl-6-ethylidene cyclooctene had the highest relative content, reaching up to 32.04%, followed by D-Limonene (20.92%), linalyl acetate (12.11%) and 3,7-dimethyl-1,6-octadien-3-ol (10.92%).

Key words: Sichuan pepper, ultrasonic-assisted extraction, supercritical CO2 extraction, triangle test, GC-MS, oil resin

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