Abstract:

The contents of limonene and linalool as the main components responsible for the characteristic aroma of
Zanthoxylum bungeanum seed oil are directly associated with its sensory quality. To provide a theoretical basis for
processing and storage of Zanthoxylum bungeanum seed oil, this study examined the influences of storage conditions
on the contents of limonene and linalool in low (normal)-temperature pressed oil, medium-temperature extracted oil and
high-temperature oil flushing Zanthoxylum bungeanum seeds. The results indicated that dark and cold storage conditions
could reduce the loss of limonene and linalool in Zanthoxylum bungeanum seed oil. The storage stability of limonene and
linalool in the seed oil under dark and cold conditions was significantly influenced by different oil preparation methods. The
medium-temperature extracted seed oil was best preserved under dark and cold conditions, whereas two other samples were
poorly preserved, losing both compounds mostly during the first 15 days of storage.

Key words: Zanthoxylum bungeanum seed oil, limonene, linalool, storage conditions